Desserts,  Quick and Easy,  Recipes

Mini Upside Down Peach Cobblers

My favorite peaches of all time comes from South Carolina.  They’re some of the sweetest, juiciest peaches I’ve ever had.  Unfortunately I was told by the farmer I get my peaches from that last week was the end of South Carolina peaches for the season.  The peach season went by so fast!  Even though I’ve never canned before, I had panicky thoughts of not being prepared with canning gear to can some peaches for the months ahead.  It’s going to be a long nine months before I can eat or use another luscious SC peach in a recipe.   So this last peach recipe better be good!    I decided to use my last bunch of peaches to make these amazing, gluten free, refined sugar free and completely plant based upside down peach cobblers.  This recipe showcases the peaches in it’s truest form.

The Cobbler Crust

The crust used for these little cobblers is so clean, so simple and extremely easy to make.   The cobbler recipe is gluten free, dairy free, refined sugar free, nut free and completely plant based. There’s only 4 ingredients for the cobbler crust.  The two main crust ingredients are Thai bananas and quinoa flakes.

Thai Bananas

Thai bananas are creamy, not too sweet and don’t have an overwhelming banana flavor.  In fact this cobbler crust didn’t at all taste like there were bananas in it.  Thai bananas lend very well to any recipe where you don’t want a pronounced banana flavor.  Because of the creaminess, these bananas are also really good for nice cream (an ice cream made out of bananas).   Regular bananas (cavendish) sold in the USA have a stronger banana flavor and are not as creamy.  You can typically find Thai bananas at Asian markets.  Along with the bananas, quinoa flakes are used.  The quinoa flakes provide great structure to the cobbler and makes the cobbler crust gluten free.  Also the fact that toasted quinoa flakes are used helps to diminish any of the bitterness associated with quinoa.  The only other two ingredients are sea salt and a little maple syrup for sweetener.

The Peaches

The peaches I’m using as you know are fresh from South Carolina.  These are the last in season peaches gotten from my local farmers market.    Because of the sweetness of the peaches, no sugar was needed, just a sprinkle of cinnamon.  If you don’t have fresh peaches, you can probably use frozen or canned peaches in place of fresh.  If you do use frozen peaches my suggestion would be to thaw them in a saucepan first before placing in the muffin cups.  You might also need to add a little bit of sweetener since frozen fruit loses some of its taste in the freezing process.  If you were able to can your own peaches (I’m jealous 🙂 ) that would be the next best thing after fresh peaches for this recipe.

Final Thoughts

When using seasonal fruit I always say less is more when it comes to sugar.  Fruit on it’s own has loads of sugar in it so not much more is really needed.  Only a little sweetener was used for the cobbler crust and even that can be left out.   Instead of making a one pan cobbler, I decided to go with mini cobblers and use a muffin tin.  It makes it perfect to scoop out one at a time and throw in a container to take for lunch.  These cobblers would also make a great breakfast.  And they taste great topped with unsweetened, grass fed yogurt.  I used lactose free, grass fed yogurt in the picture below.

 

The Recipe

 

AuthorDesireeCategory, , , DifficultyBeginner

These mini upside down peach cobblers are gluten free, refined sugar free, dairy free and so easy to make. Perfect for breakfast or dessert!

 

Prep Time15 minsCook Time20 minsTotal Time35 mins

Cobbler Crust
 4 Thai bananas
 ½ cup quinoa flakes
 2 tbsp quinoa flakes
 1 tbsp maple syrup
 ¼ tsp sea salt
Peach Filling
 3 fresh peaches
 cinnamon

1

Preheat oven to 350 degrees
2

In a bowl place the bananas and mash up till they're creamy. You can also use a blender or a food processor to get them very smooth. There should be no lumps or chunky banana pieces.

3

Next add the sea salt and maple syrup and mix together.

4

Add the quinoa flakes. It should come together like a dough. I used 1/2 cup and 2 tablespoons of quinoa flakes to achieve this dough like consistency.

5

Next take a muffin cup pan, and place cut up peaches in each of the muffin cups.

6

Sprinkle cinnamon on top of the peaches.

7

Take your mixed cobbler dough and place a dollop on each peach filled muffin cup. I used an ice cream scooper to do this.

8

Flatten the dough down before placing the pan in the oven.

9

Bake for 20 minutes till the cobbler is bubbly and slightly brown on top.

10

Serve warm or cooled by itself or with grass fed yogurt. If you have any leftovers store in the refrigerator.

11

Ingredients

Cobbler Crust
 4 Thai bananas
 ½ cup quinoa flakes
 2 tbsp quinoa flakes
 1 tbsp maple syrup
 ¼ tsp sea salt
Peach Filling
 3 fresh peaches
 cinnamon

Directions

1

Preheat oven to 350 degrees
2

In a bowl place the bananas and mash up till they're creamy. You can also use a blender or a food processor to get them very smooth. There should be no lumps or chunky banana pieces.

3

Next add the sea salt and maple syrup and mix together.

4

Add the quinoa flakes. It should come together like a dough. I used 1/2 cup and 2 tablespoons of quinoa flakes to achieve this dough like consistency.

5

Next take a muffin cup pan, and place cut up peaches in each of the muffin cups.

6

Sprinkle cinnamon on top of the peaches.

7

Take your mixed cobbler dough and place a dollop on each peach filled muffin cup. I used an ice cream scooper to do this.

8

Flatten the dough down before placing the pan in the oven.

9

Bake for 20 minutes till the cobbler is bubbly and slightly brown on top.

10

Serve warm or cooled by itself or with grass fed yogurt. If you have any leftovers store in the refrigerator.

11

Mini Upside Down Peach Cobblers

 

 

 

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