Ingredients
1/2 c. unsalted butter, melted
6 peaches, pits removed and sliced
2 t. ground cinnamon
11/2 c. white sugar, divided
1 c. coconut flour
1 c. whole milk
2 t. real vanilla extract
2 t. baking powder
½ t. salt
6 oz. fresh raspberries
Optional: Serve with vanilla bean ice cream
Directions
- Preheat an oven to 400° and pour melted butter into a 9×13 inch baking dish and set aside.
- In a large saucepan, heat the sliced peaches over medium-low heat for approximately 10 minutes, stirring occasionally until the peaches are soft. Sprinkle with cinnamon.
- In a large bowl, whisk together 1 cup sugar, coconut flour, milk, vanilla, baking powder, and salt. Pour mixture into the baking dish over the butter and whisk together gently.
- Layer peaches gently over the batter. Add raspberries on top and sprinkle with remaining ½ cup sugar. Bake for 25 minutes or until the top is golden brown and the batter is set. Serve warm with vanilla bean ice cream.
Makes 6 servings.
