• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

• *Note: if using frozen peaches, make sure they are thawed and at room temperature (or close to it) prior to using. To achieve this, the night before I made the recipe, I placed my frozen peaches in the fridge to thaw. The next morning, I took them out and placed them on the counter for about 4-5 hours.

If using, make raw milk ice cream.

• Follow this recipe.

Make the pork rind powder.

• Place the pork rinds in your blender and blend until a fine powder forms.
• Set the pork rind powder aside.

Make the peach base.

• Preheat your oven to 350 degrees.
• If using fresh peaches, chop the peaches into fine slices. If using frozen peaches, portion out 5 cups.
• Add the peach slices, maple syrup, juice from 1 lemon, 1 tbsp of pork rind powder, and sea salt (ASHLEYR for 15% off) to your mixing bowl. Mix until the peach slices are well-coated.
• Add the coated peach slices to your pie pan. Flatten them out to form an even layer. See the Instagram Reel for a visual.

Make the biscuits.

• Scoop the ghee (or butter) into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
• Place the melted ghee (or butter), sea salt (ASHLEYR for 15% off), vanilla extract, the rest of the pork rind powder, and maple syrup into your mixing bowl and mix until smooth.
• Break the mixture into four equal pieces, form a biscuit with each piece, and add the biscuits to the top of the peach base. See the Instagram Reel for a visual.

Bake your peach cobbler.

• Bake the peach cobbler on a middle rack in your oven at 350 degrees for 45 minutes, or until the top of the biscuits are browned.
• Once the cobbler is done baking, remove it from the oven and allow it to cool for 10 minutes or so before serving.

Serve and enjoy!

• Serve the peach cobbler and top with raw milk ice cream, if preferred.
• Note: This dish is best served fresh or within about a day of making it, but if there are leftovers, storing them in a closed container will moisten the cobbler and make it soggy. Just a heads up, but it is still super tasty this way!