Easy Breakfast Peach Cobbler


Recipe by Jessica from Jessica in the Kitchen

For Crust:
2 c gluten free oats (plus an additional 2 tbsp)
1⁄2 tsp sea salt
3 tbsp coconut oil (solid)
1⁄4 c agave nectar (or maple syrup)
1⁄2 c unsweetened almond milk
For Filling:
2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄4 tsp sea salt
2 tbsp lemon juice
2 tbsp oat flour (reserved from above)
2 tbsp maple syrup (or agave nectar)

Preheat oven to 350 degrees. Grease cast-iron skillet lightly with coconut oil and set aside.

In food processor, blend two cups plus additional two tablespoons oats until it reaches a flour-like consistency. Remove two tablespoons and set aside for peach filling.

In a bowl, mix 2 cups of oat “flour” and sea salt. Add in solid coconut oil and pulse slowly until it forms crumbs. Add in agave nectar/maple syrup and almond milk, and pulse until slightly wet dough comes together. Don't over mix. Set aside while you put together the filling. 

In 10-inch cast iron skillet, add all ingredients for peach filling, including two tablespoons of oat "flour." Stir until combined. Spoon dough mixture over peach filling. Bake for 30 to 35 minutes until cobbler topping has set.

Remove and allow to cool slightly. Serve with coconut cream, an extra drizzle of agave nectar or maple syrup if desired, and even more fruit.