Each fall I look forward to apple season, each winter I look forward to Brussel sprouts and every summer I count down the days until peaches and nectarines show up in the supermarket. Last week I spotted the first peaches of the season!!! As a bonus my ‘all day’ morning sickness has subsided and fruit is back on the menu. I tend to like hot things for breakfast and wanted to make something that was just one serving. I took inspiration for this dish from Kristy’s Single Serve Snack Cake and whipped up this cobbler like breakfast treat. It was a super yummy breakfast but would make a delicious dessert too.
Sarah
Ingredients:
For the peach base:
- 2 medium peaches, pitted, cut into slices, skin removed if desired
- 1 tbsp raw coconut crystals
- 1/4 tsp cinnamon
Pick one of the two following toppings.
For a gluten free topping:
- 1 1/2 tbsp coconut oil, melted
- 1 tbsp vanilla
- 1 1/2 tbsp honey or maple syrup
- 1/2 cup almond flour
- 1 tbsp chia seeds or ground flaxseed
- 1/4 cup non dairy milk
- 1/4 tsp baking soda
For a whole wheat topping:
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tbsp raw coconut crystals
- 1 1/2 tbsp coconut oil, melted
- 1/3 cup non dairy milk
Preparation:
- Preheat oven to 400 degrees.
- Line the bottom of a small oven safe dish (I used a 10 ounce ramekin) with your sliced peaches and evenly sprinkle the tops with cinnamon and coconut crystals.
- Place in the oven for about 10 minutes or until the coconut crystals have caramelized.
- Meanwhile, in a small bowl mix together the ingredients for the topping of your choice.
- Remove the ramekin from the oven and spoon the topping mixture evenly over the peaches.
- Lower the oven to 375 degrees and return the ramekin to the oven. Bake for 35 minutes or until the topping is hard and starts to crack.
- Let cool for 5 minutes before serving.
Nutritional Info:
Makes 1 serving.
Nutritional info will vary depending on which topping you choose.
Notes:
Simply double, triple or quadruple the recipe as needed for additional servings.
