Gluten-free Peach Cobbler

I found a healthy recipe for a GF cobbler at Roostblog that I adjusted to my tastes. The almond flour gives the cobbler a buttery flavor without actually having to add butter. It is a bit runny on the bottom from all the juices cooking under the crust, but it feels a lot healthier and fresher than my grandmother's gooey sugary filling.

Gluten-free Peach Cobbler 

Ingredients

1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup melted butter
1 tbsp honey
1 tsp vanilla extract
8-9 peaches
1 tsp cinnamon
1 tsp nutmeg
2 tbsp honey
1 tsp cornstarch

Instructions

Mix dry ingredients, then wet ingredients. Combine and form into a ball with slightly wet hands. Put the dough ball between two pieces of parchment paper and flatten with your fingers. Roll out the dough with a rolling pin until it a big enough circle to fit over a 9-inch pie pan. Chill for about a half an hour.

Heat the oven to 350 F. Butter a 9-inch pie pan.

Slice the peaches (peel them if you want to) and mix with the rest of the ingredients. Arrange in pie pan. Take the crust out of the fridge and remove the top piece of parchment paper. Turn the other piece with the crust on it upside down on top of the peaches. Peel off the parchment slowly and carefully and fix any pieces that may have broken off. If it doesn't fit, it's easily patched together.

Bake for 35-40 minutes. Keep an eye on it because almond flour burns quickly. You might want to cover it for the last 15-20 minutes to keep it from turning too dark, or at least cover the edges with a ring of aluminum foil.

Let cool for 30 minutes. If it's too juicy, use a slotted spoon to drain it before you put it on the plate.