The first time I made peach cobbler, I used 125 grams of butter and melted it in the oven at 350°F. While the butter was melting, I took a bowl and mixed the following ingredients: a cup of flour, half a cup of almond flour, a teaspoon of vanilla, a cup of brown sugar, a cup of milk, and two teaspoons of baking powder. Once everything was well combined, I poured the mixture into the baking dish with the melted butter. I chopped up some canned peaches and scattered them over the top before returning it to the oven for 20 minutes. When I served it with ice cream, it was gone faster than I could dish it out.
It was such a hit that I decided to make it again, but of course, I had to change things up. This time, I used a smaller baking dish—originally, I’d used a 9 x 13. I melted 125 grams of butter directly in the baking dish, and then, in a separate bowl, I mixed a cup of flour, half a cup of shredded coconut flakes, half a cup of almond flour, 2tsp of baking powder, a cup of sugar, 1/8 th of a cup of maple syrup, and a tablespoon of vanilla. I stirred it all together, then added a cup of milk to the mixture. Once everything was combined, I poured the mixture over the melted butter. I put the peaches on top, sprinkled sugar over the top, and then popped it into the oven. This time, it didn’t even make it to the table before it was devoured. This time it was more caramelized and chewy and the first one. If you make it, let me know how it turns out.
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