For the cobbler filling
● 2 cups peaches sliced, approximately 3 large peaches * See notes
● 3 cups pumpkin chopped
● 1/4 cup granulated sweetener of choice I used allulose
● 1 tbsp cinnamon
● 1 tsp xanthan gum
● 2 tsp lemon juice
● For the sweet biscuit topping
● 1 cup almond flour
● 1 tsp baking powder
● 2 tbsp sugar free brown sugar
● 2 tbsp granulated sweetener of choice I used allulose
● 1 large egg
● 3 tbsp butter melted
● 2 tbsp heavy cream
Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
Steam your pumpkin until tender. Let it cool completely. Once cooled, mix all the filling ingredients together. Transfer the filling into the baking dish and bake for 10-15 minutes. While baking, prepare the biscuit topping.
In a large mixing bowl, whisk together the dry ingredients. Add the egg, melted butter, and heavy cream and mix until combined.
Remove the baking dish from the oven. Using a cookie scoop or ¼ cup, scoop out portions of the biscuit topping over the top of the filling. Bake again for 15-20 minutes, or until golden brown.
Let the cobbler sit at room temperature for 10 minutes, before serving.
* Canned peaches can be used, provided they are in their natural juices.
TO STORE: The cobbler can be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place leftover portions of the cobbler in a shallow container and store it in the freezer for up to 6 months.
Nutrition Serving: 12 servings | Calories: 169kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g
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