SC Blueberry Peach Cobbler
by Vanna664
adapted from The Anti-Inflammatory Slow Cooker cookbook, page 102.
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INGREDIENTS
- 5 tablespoons coconut oil ; divided
- 3 large Peaches ; peeled and sliced
- 2 cups frozen blueberries
- 1 cup almond flour
- 1 cup rolled oats
- 1 tablespoon maple syrup or coconut nectar
- 1 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon freshly ground nutmeg
INSTRUCTIONS
Coat the bottom of a slow cooker with 1 tablespoon of coconut oil.
Arrange the peaches and blueberries along the bottom of the slow cooker.
In a small bowl, stir together the almond flour, oats, remaining 4 tablespoons coconut oil, maple syrup, coconut sugar, cinnamon, vanilla, and nutmeg until a coarse mixture forms. Gently crumble the topping over the fruit in the slow cooker.
Cover the cooker and set to high. Cook for 2 hours. Serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (271g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 453 | ||
| Calories from Fat: 277 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 30.8g | 41 % | |
| Saturated Fat 15.9g | 79 % | |
| Monounsaturated Fat 8.8g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.3mg | 0 % | |
| Potassium 534.1mg | 14 % | |
| Total Carbohydrate 41.4g | 12 % | |
| Dietary Fiber 9.3g | 37 % | |
| Sugars, other 32g | ||
| Protein 9.2g | 13 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 453
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