Peach Blueberry Cobbler
Only one word to describe this cobbler....heavenly.
And no, not because of the juicy, sweet summer peaches or the tart bursting blueberries... not even the addicting golden topping... but because of ALL OF IT TOGETHER is just irresistible!!
It has taken me so dang long to get this cobbler to yall because I was not about to let my cobbler lovers ( like myself) down. And thankfully, this will do everything but that.
And please, serve this baby up with some creamy ice cream ( @nadamoo is my favorite dairy free one!) bc who can deny the joy of a hot-cold combo??
I n g r e d i e n t s
1.5 cup almond flour
2 tbsp arrowroot flour/starch
1/4 cup coconut sugar
1/4 cup ghee or coconut oil ( I used ghee)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/4 tsp baking powder
1/2 tsp sea salt
F I L L I N G
6 large ripe peaches, peeled and sliced
1.5 cup frozen blueberries (thawed)
2 tbsp lemon juice
1 tbsp raw honey
2 tbsp Arrowroot flour/starch
1/2 tsp vanilla extract
1/4 tsp sea salt
D i r e c t i o n s
Pre-heat your oven to 375F. I used my 10" cast iron skillet, but a 9X9 baking dish should do!
In a small bowl add your almond flour, coconut sugar, baking powder and sea salt. Whisk to combine. Add in your arrowroot starch and whisk to combine. Now add in your ghee, vanilla, and applesauce and mix until a dough forms. When mixed set in fridge while you prepare the filling.
Once you peaches are peeled and sliced and your blueberries have thawed, add both to a mixing bowl. Add in all other filling ingredients and stir well.
Layer your filling on the bottom of your cast iron or baking dish. Now crumble your crust on top in almost "clumps" as you see in the picture.
Cover with foil and bake for 15 minutes. Remove the foil and bake another 15-20 minutes, or until filling is bubbling and the crust is golden brown.
Best when served right away, but will save in a sealed container for up to 3 days.