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This recipe was created one week when we realized we were a dessert short and Shabbos was only an hour away! The texture of the cobbler is unlike most sweet side dishes which makes it so exciting, different, and YUM! Be warned! This recipe disappears very quickly, down to the last crumb! The sweetness from the peaches give this dish a light and refreshing taste. The alternative ingredients can be switched out for their classic counterparts, but I like the added nutty flavor from Rorie’s flour blend. Enjoy!
Submitted by Leora Greenberg
1 cup Rorie’s flour blend (or any almond flour, or white flour)
1 cup sugar substitute (or granulated white sugar)
1 cup almond milk (or other parve milk)
1 (15-ounce) can unsweetened peaches
1/3 cup Rorie’s flour blend (or any almond flour, or white flour)
1/3 cup light brown sugar
1/4 cup oil
drizzle of silan (date syrup)
Preheat oven to 305 degrees Fahrenheit.
Spray nine-inch round baking dish with Pam or any oil spray.
Measure out and mix together flour, sugar, and milk. Ignore small clumps. Pour into baking dish.
Empty contents of can of peaches with liquid into the baking dish. Mix to incorporate.
Bake for 30 minutes. It can be a bit undercooked here since it will go back in the oven.
Combine crumble ingredients in a separate bowl and add the crumble to the top of the peach cobbler.
Bake for an additional 15 minutes or until top is crispy.
Scoop peach cobbler into a bowl. Drizzle with silan for added sweetness and presentation! Optional to add a scoop of vanilla ice cream to make this a real delicacy!
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