Ingredients:
For the Bottom Layer:
1/3 cup salted butter or coconut oil
1 cup pecans, chopped
Sweet Peach Cake:
1 1/2 cups almond flour
2 1/4 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg or pie spice (optional)
1/2 cup monk fruit sweetener
1/2 cup milk of choice
1 cup peaches (fresh, canned, or homemade; room temperature and pitted)
1/4 cup Zen Basil Seeds
2 tsp vanilla extract
For the Topping:
1/2 cup sweetener of choice
1/2 cup pecans, chopped
1 tbsp cinnamon
1 1/2 cups hot water
Instructions:
Prepare the Bottom Layer:
Preheat your oven to 350°F (175°C).
Melt the butter or coconut oil and pour it into a 9x13-inch baking dish.
Sprinkle the chopped pecans evenly over the melted butter. Set aside.
Make the Sweet Peach Cake:
In a large bowl, whisk together almond flour, baking powder, salt, cinnamon, and nutmeg (if using).
Add monk fruit sweetener, milk, Zen Basil Seeds, and vanilla extract. Mix until combined.
Gently fold in the peaches.
Pour the batter evenly over the pecan-butter layer in the baking dish.
Add the Topping:
In a small bowl, mix sweetener, chopped pecans, and cinnamon.
Sprinkle the mixture evenly over the cake batter.
Pour the hot water evenly over the entire dish. (Do not stir; this creates the cobbler's caramel-like sauce as it bakes.)
Bake:
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.
Cool and Serve
Allow the cobbler to cool for 10 minutes before serving. Enjoy warm with a scoop of your favorite ice cream (I used our homemade nutrient rich pumpkin ice cream) which you can find the recipe here!
This dessert balances the wholesome flavors of sweet potatoes and peaches with a crunchy, spiced pecan topping for a delicious treat everyone will love!
