Growing up, we used to make the best peach cobbler using canned peaches in high fructose corn syrup, boxed white cake mix, and a stick of butter. So easy...so delicious...so processed. I made a cleaned up version that is still easy and delicious, but I replaced the canned peaches with fresh peaches and maple syrup, the boxed cake mix with sprouted spelt flour and coconut sugar, and the stick of butter with...well, I kept the stick of butter, of course!
4-5 ripe peaches, sliced thinly (I prefer to peel mine as well, but that is optional)
1/4 cup pure maple syrup
1 cup sprouted flour (or flour of choice)
1/3 cup coconut sugar (plus more to sprinkle on top if desired) If you are used to or prefer your desserts very sweet, you can increase the amount to 1/2 or 3/4 cup.
1/2 cup melted butter
1 tsp baking powder
1 tsp vanilla
pinch of salt
Preheat oven to 350. Grease 9x13 glass baking pan with butter. Combine sliced peaches and maple syrup in the bottom of the pan. In a separate bowl, combine the rest of the ingredients. Drop spoonfuls on top of the peaches, and spread around with your fingers or with the spoon. Bake for 25 minutes. Remove from oven and sprinkle the top with coconut sugar. Bake for another 10 minutes. Serve with ice cream or whipped cream.