Description
A sugar-free version of classic peach cobbler, made with ripe peaches and almond flour topping, perfect for those avoiding added sugars.
Ingredients
- 6 cups peaches — peeled, pitted, and sliced (about 6–8 medium peaches)
- 3/4 cup Splenda or Stevia granulated sweetener
- 1 1/2 tbsp tapioca pearls (or 2 tbsp quick tapioca/powdered)
- 1/4 tsp ground cinnamon
- 1 cup almond flour
- 1/4 cup butter — melted (or coconut oil for dairy-free)
- 1/2 cup Sugar-Twin brown sweetener (or another 0-calorie brown sugar substitute)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the sliced peaches into a large mixing bowl.
- Add the Splenda, ground cinnamon, and tapioca pearls to the peaches and gently toss until coated.
- Pour the peach mixture into a casserole dish or divide between ramekins.
- In a separate bowl, combine almond flour and Sugar-Twin brown sweetener.
- Stir in melted butter until the mixture holds together in coarse clumps.
- Spoon or sprinkle the topping over the peaches and press lightly for better contact.
- Bake for about 30–35 minutes or until the filling is bubbling and the topping is golden brown.
- Let rest for 10–15 minutes to thicken before serving.
Notes
Use slightly underripe peaches for better texture. Frozen peaches should be thawed and drained to avoid excess liquid.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American