Preheat oven to 350°F. Cook muffin pan with cooking spray; set aside.
In saucepan, combine peaches, 3/4 cup water, sweetener, cornstarch, cinnamon, nutmeg and salt; bring to boil over medium-low heat, stirring often. Cook for 8 to 10 minutes or until thickened and peaches are softened.
Press each sweet cinnamon egglife into bottom of 6 muffin cups, allowing wrap to come up side. Spoon 1/3 cup peach mixture into each cup, filling almost to top.
Crumble Topping (optional): In small bowl, and using fingertips, rub together almond flour, butter and sweetener until mixture resembles coarse crumbs. Sprinkle over filling.
Bake for 10 to 15 minutes or until tops begin to brown and wrap is slightly crispy to the touch. Enjoy!
- Serve with ice cream if desired.
- Substitute frozen peaches if fresh ones are unavailable.
Per 1 mini cobbler
Saturated Fat 0g
Nutrition note – nutrition information does not include optional crumble topping.