I’m a major hypochondriac. (Major Hypochondriac. HIMYM? Anyone?) And while I realize this may have nothing to do with an almond peach cobbler… it has everything to do with peaches. Stick with me.
About 2 years ago I ate some raw almonds and got this weird scratchy sensation in my throat and my mouth. Which was super weird because I’ve been eating nuuu…nope, not gonna say that… I’ve been eating almonds, cashews, and other foods of that nature, for years without ever having a problem. The only thing that changed was these were raw and not roasted, which I had just switched to for the nutritional benefits. Cut to a few days later, when eating an apple, SAME THING. So I did the only thing you can do in this situation. I googled that shit.
I found something called “OAS”, or “oral allergy syndrome” (shut up), and I thought perhaps I had somehow developed this never-before heard of disease. So I begrudgingly stopped eating the two things that bothered me, raw nuts and apples. And until recently, I actually forgot about it. A few weeks ago I bit into a delicious juicy peach and almost stopped breathing. (Ok, maybe I just had a really scratchy, swollen mouth and throat, but it FELT like I was about to stop breathing.)
As I read more about this alleged OAS affliction, it appears it’s rather common for people with seasonal allergies to develop this in their 20’s and 30’s. And it turns out that by cooking the foods that ail you, you kind of kill/break-down the proteins that cause the issues so you can go back to enjoying beautiful summer fruits.
So there I was.
Just a girl.
Standing in front of a bowl of peaches.
Asking what to do with them.
Almond Peach Cobbler
(inspired by Taylor Made it Paleo)
Time: 30 minutes
5 large peaches, peeled and sliced
2 T coconut oil
1 cup almond flour
2 T almond butter (I mixed almond and cashew, you can use whatever you like)
1/4 cup shredded, unsweetened coconut
2-4 T agave nectar (add more if you want this sweeter, I used two and it was mildly sweet)
1 tsp vanilla bean paste
1/2 tsp cinnamon
pinch of salt
1/4 cup chopped almonds for crunch
Directions: Preheat oven to 350. Toss peaches with 1 T coconut oil and lay in shallow baking dish. Combine the other T of coconut oil and the rest of the ingredients to make the topping – I suggest you mix with your hands to ensure everything is completely combined and forms a nice “crumbly” texture. You may need to add a little more oil if it’s too dry. Spread evenly across the peaches and bake for about 15-20 minutes, or until topping is golden brown. If you’re feeling froggy, serve with a dollop of greek yogurt or vanilla ice cream.
Oh, and just so you know, Brandon doesn’t like peach cobbler (I know, I married a crazy person. He doesn’t really like bread either). This means I ate almost this entire thing. Thank god for my mom and dad who took the last serving before it got REAL embarrassing.