Peach Skillet Cake
I grew up with classic peach cobbler in the summertime. The flavor is synonymous with family picnics & church potlucks. The thing is the perfect season for peaches is short lived & I often crave that flavor when it’s not peach season. My mom would always get loads of fresh, ripe peaches & take the painstaking time to peel & slice them, then put them in the freezer for later use. So when I decided to make a peach dessert, I settled on frozen peaches for the ease of it all.
What I love about this recipe is that you can make it even when you don’t have loads of fresh peaches on hand. And with this Peach Skillet Cake you get the flavor of a cobbler with the moisture of a gooey cake.
I’m sure you will enjoy this dessert as much as we do!
Peach Skillet Cake
INGREDIENTS
2 - 16 ounce bags frozen peaches
2-1/2 cup almond flour
1 cup maple syrup
1 cup pecans, chopped
1/3 cup ghee
1/4 cup arrowroot flour
2 tablespoons coconut sugar
1 tablespoon vanilla
3 teaspoons cinnamon, divided
1 teaspoon nutmeg
1/4 teaspoon salt
DIRECTIONS
preheat the oven to 350.
in a large skillet (12”), melt the ghee over medium high heat. once the ghee is melted, add in the frozen peaches. cook 7-8 minutes until the peaches are soft then sprinkle the coconut sugar & 2 teaspoons of cinnamon over the peaches. stir to combine.
remove the skillet from the heat.
in a large bowl mix together the almond flour, arrowroot flour, pecans, remaining 1 teaspoon cinnamon, nutmeg & salt.
add in the maple syrup & vanilla & stir well.
pour this batter over the peaches & gently fold the peaches into the batter.
bake 27-30 minutes until the top is golden brown the & center is cooked through.
serve immediately by itself or with cinnamon coconut whipped cream.