Growing up, my family ate pie or cobbler for breakfast. I still love the tradition—in fact I had a slice of peach cobbler this morning! Here is my breakfast hack for the recipe below: I drizzle ¼ cup of coconut milk over my cobbler for more energy and nutrition. PSA: There is no added sugar in the filling since peaches are so delicious without it.INGREDIENTS
1 cup rolled oats
1 cup gluten-free flour
½ cup coconut sugar
2 tsp cinnamon
¼ tsp cardamom
¼ tsp salt
⅔ cup melted butter
5 large peaches sliced thin
4 tsp arrowroot starch
1 tbsp fresh squeezed lemon juice
½ cup NuttZo Keto Butter (or any NuttZo flavor)
2 cup rolled oats
2 cup gluten-free flour
1 cup coconut sugar
4 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
1 1/3 cup melted butter
10 large peaches sliced thin
8 tsp arrowroot starch
2 tbsp fresh squeezed lemon juice
1 cup NuttZo Keto Butter (or any NuttZo flavor)
3 cup rolled oats
3 cup gluten-free flour
1 1/2 cup coconut sugar
6 tsp cinnamon
3/4 tsp cardamom
3/4 tsp salt
2 cup melted butter
15 large peaches sliced thin
12 tsp arrowroot starch
3 tbsp fresh squeezed lemon juice
1 1/2 cup NuttZo Keto Butter (or any NuttZo flavor)
Preheat the oven to 350 degrees F.
Spray the bottom of a 9×9 glass baking dish with cooking spray.
Combine oats, gluten-free flour, cinnamon, cardamom, salt and melted butter in a large mixing bowl.
Press ⅔ of the mixture into the bottom of the baking dish to form the crust.
In a separate bowl, mix peaches, lemon juice and arrowroot starch.
Layer half the peach mixture over the crust, and top with Nuttzo Keto Butter.
Add another layer of the peach mixture.
Top with the second half of the oat mixture for your crumble topping.
Bake for 35 – 40 minutes. Best served warm!