Mini Peach Breakfast Cobblers

I've come to realize over the years that I prefer to have something a bit sweet for breakfast, whether it be pancakes, granola, or fruit.  Don't get me wrong, I love savory breakfast items too, but more often than not I will choose sweet over savory.  I'm sure that you probably could have figured this out if you have been reading this blog for a while or know me and my sweet tooth.  I guess my sweet tooth is what decided to take a dessert and make it into breakfast.

I've been thinking about doing a breakfast cobbler for some time and finally made it happen last weekend.  You might be skeptical about a breakfast cobbler, but it is the perfect companion to your morning coffee or tea.  The amount of added sugar is minimal, instead relying on the natural sweetness of the fruit.  I added in a bit of aromatic fresh ginger and lemon to help wake you up, and topped it all with a fluffy biscuit.  It's pretty much breakfast nirvana in my book.
Mini Peach Breakfast Cobblers
notes: I used mini 4 oz canning jars for these but you can easily use ramekins of a similar size or even combine everything into one smaller baking dish or cast iron skillet.  Just make sure to watch the baking time if you use a larger baking vessel.  For the biscuits, if it's easier for you, you can use a total of 3 oz gluten free flour blend or spelt flour in place of the oat, brown rice, and arrowroot.  If you use spelt, omit the xanthan gum.  

for the peaches
about 1 1/2 to 1 3/4 cups diced peaches (I used thawed frozen organic peaches)
zest of 1/2 a small lemon
2 tsp fresh lemon juice
1 tbsp sucanat (or brown sugar)
1/2 tsp freshly grated ginger
2 tsp arrowroot or tapioca starch

for the biscuit tops
1 oz oat flour
1 oz brown rice flour
1 oz arrowroot or tapioca starch
pinch of salt
1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
2 tsp sucanat (or brown sugar)
1 oz solid coconut oil
2 oz coconut milk
turbinado sugar to sprinkle on top (optional)

Preheat your oven to 350.  Combine all of the ingredients for the peaches in a bowl.  Divide the mixture evenly among the 6 mini jars (or ramekins).  In a bowl, combine the flours, salt, baking powder, xanthan gum (if using), and sucanat.  Add the coconut oil and cut it into the flour mixture with a fork or a whisk until the mixture looks crumbly.  Add the coconut milk and stir it in until a dough forms.  Divide the dough into 6 equal portions.  For each portion, gently roll the dough into a ball, then flatten it to roughly the size of the jar.  Place it on top of the peaches and sprinkle with a bit of turbinado sugar if using.  Continue with the rest of the dough.  Place the jars onto a baking sheet and put them in the oven.  Bake the cobblers for approximately 25 to 30 minutes until the biscuits are firm and the juices from the peaches are bubbling and thick.  Makes 6 mini breakfast cobblers.