Mama’s Peach Cobbler



  • 1/2 cup raw honey, coconut sugar crystals, or grade B maple syrup
  • 4 cups fresh peaches, peeled and sliced
  • 1 tablespoon ground cinnamon
  • 1 cup purified water


  • 2 cup organic spelt flour
  • 4 tablespoons raw honey, coconut sugar crystals, or Grade B maple syrup
  • 3 teaspoons alum free baking powder
  • 1/2 teaspoon pink Himalayan salt crystals (finely ground)
  • 6 tablespoons extra virgin coconut oil
  • 1/2 cup almond milk or milk of your choice


  1. Combine water, peaches, the sweetener you selected, and spices in a saucepan and bring to a boil
  2. Stir until peaches reach your desired consistency.
  3. Pour the filling into a 9″ square baking dish and sprinkle with cinnamon.
  4. Put the baking dish on a cookie sheet because the fruit will most likely bubble and spill in the oven.
  5. Preheat the oven to 400° F.
  6. Combine spelt flour, the sweetener you selected, alum free baking powder, and pink Himalayan salt crystals in a bowl.
  7. Cut in extra virgin coconut oil until mixture resembles cornmeal. If you like a more dougy mixture, just add a little more milk.
  8. Stir in milk until mixed, then either pour directly on top or drop by spoonfuls onto the hot fruit.
  9. Bake until golden brown, about 25 minutes.

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