Wednesday Wisdom - Millions of peaches / by Erin Holland

a buttery summer skillet cobbler to feast on

a buttery summer skillet cobbler to feast on


It's been awhile friends! I wrote an awesome Wednesday Wisdom post right before Easter and as I was posting it, something happened. I lost it. I was a bit bitter. It may have been my best work yet, and in an instant it was gone forever. It took me some time to recover and then life got it in the way. The kind of life that is somber and you have to internalize some before you face the world again. 

This year, thus far, has proved to be heavy. Not so much more than it has been for me in the past few years, but weightier in the sense that death, cancer, brain tumors, and depression seem to be all around, forcing me to reevaluate my intentions, my goals, and my time. More than anything, I want to be in charge of my time, with the freedom to spend the day with my children when and how I like. Our time now is very stressful and cramped. Too much, "get your shoes on, let's go" or "close your eyes, it's too late to be up" rather than "hey, let's play a game!" I'm also tired of overcomplicating things. Let's keep it simple folks, be kind, love hard, and stay loyal. We're not guaranteed tomorrow.

Oh how I get off track so easily.

To get back in the Wednesday groove, I had my mind set I would recap my time spent two weeks ago with exotic camels, oxygen tanks, and gems of wisdom, ahem, my paleofx weekend in Austin, Texas. But then, I created a delicious, buttery cobbler this Memorial Day weekend and decided to share that with you. When you pick a combined 20 pounds of peaches, 10 pounds of blackberries, and some cherries for change with friends, let's be honest, I'm only focused on the summer bounty of ripening stone fruits.

To preface this recipe, you will want to eat the raw topping. It's that amazing, but please believe me when I tell you the end result is a thousand times better. Be patient dear one.

INGREDIENTS

1 1/2 pounds fresh peaches

1/2 pound blackberry or blueberries

1 tbsp collagen powder or 2 tbsp arrowroot flour

8 tbsp room temperature butter, ghee, or coconut oil (I recommend this Madagascar Vanilla ghee)

1 cup shredded coconut flakes

1/2 cup cassava flour or a nut flour

2 tbsp coconut sugar

1/2 tsp baking powder

2 tbsp raw honey

1 tsp cinnamon

 

DIRECTIONS

Preheat oven to 350F

If you have time and prefer to, peel peaches. Otherwise, remove the pits and slice peaches. Place in a bowl with your preferred berry and toss with the collagen or arrowroot flour.

Stir together the dry ingredients: coconut flakes, cassava flour, baking powder, and coconut sugar. Add in the ghee and honey, using a fork to combine well.

In a skillet, place the fruit mixture and drop the dough to cover the fruit. You can spread out the dough or leave it as it will spread out.

Bake for 40-45 minutes, or until the crumble topping turns golden brown.

Let cool for 10 minutes!

a pre-oven gooey, ghee filled mess

a pre-oven gooey, ghee filled mess