Breakfast Peach Cobbler

Preheat oven to 350 degrees F. Lightly grease a cast-iron skillet with coconut oil (0.5 tbsp) and set aside.

In a food processor, blend the gluten free oats (2.125 cup) until a flour-like consistency is reached. This is your oat flour. Set aside oat flour (2 tbsp) for the peach filling.

In a 10 inch cast iron skillet, combine the canned yellow peaches (3 tin), ground cinnamon (2 tsp), ground nutmeg (0.5 tsp), sea salt (0.25 tsp), lemon juice (2 tbsp), the reserved oat flour (2 tbsp), and optionally maple syrup (2 tbsp). Stir until thoroughly combined and set aside.

In the same food processor, add the remaining oat flour (from the original 2.125 cups of oats) and sea salt (0.5 tsp). Add the solid coconut oil (2.5 tbsp) and pulse slowly until crumbs form. Pour in maple syrup (0.25 cup) and unsweetened almond milk (0.5 cup), then pulse until a slightly wet dough comes together. Do not overmix.

Dollop the dough mixture over the peach filling. Bake for 30 to 35 minutes, until the cobbler topping is set. Start 30m timer

Remove from the oven and allow to cool slightly. Serve warm with coconut cream or extra fruits as desired. Enjoy!