It's still officially summer here, which means the girls have not returned to school, and we are still enjoying the peak of seasonal bounty in the form of blueberries and peaches. I have to say when I see others IG accounts boasting of peaches in early July my heart sings a sad song. That is until August comes here, when it's peaches in smoothies, peaches in pies, and peach juice dribbling down my chin.
Add to that the ever present tang and sweetness culminated in a perfect, straight from the bush blueberry. The girls and I went to Ben's work last Friday, where there are blueberry bushes to eat from. Needless to say, we enjoyed a few ourselves.
It reminded me how eating fruit should be. The taste is unadulterated and waiting out in the winter months to eat to my hearts content in the summer months is sure worth it.
Try this simple grain free, dairy free and refined sugar free cobbler. It's not overly sweet, and perfect for dessert to a morning treat.
Grain & Dairy Free Peach-Blueberry Cobbler (printable recipe)
1 pint blueberries
5-6 peaches, peeled and cut into slices
1/3 cup maple syrup
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla
juice from half of a lemon
2 Tb arrowroot powder
2 cups blanched almond flour
1/2 tsp salt
1/4 cup arrowroot powder
1/4 cup coconut oil
1/4 cup coconut sugar
Plus another egg for a wash
Preheat the oven to 375.
In a large bowl, combine blueberries and peaches. Add maple syrup, nutmeg, cinnamon, vanilla, lemon juice and gently mix. Sprinkle the arrowroot powder over and gently mix in. Allow to sit for 10-30 minutes.
In another large bowl, combine the almond flour, salt, and arrowroot powder till it is thoroughly disbursed. Add the coconut sugar and mix throughout. With a fork or pastry blender, combine the coconut oil into the dry ingredients. Once the coconut oil is broken down into small pea size pieces, add the beaten up egg to the crust. Combine until the dough is wet.
In a 9x9 pan add the filling. Set it aside.
With your hands, form the dough into patties or discs. They should measure roughly 1/8 to 1/4 inch in height. You should be able to make six discs of dough. Place each disc on top of the filling so as to cover the entire surface. Try your best to not overlap them.
Take your last egg and lightly beat it. With a pastry brush, brush the tops of the dough. Put into the oven to bake for 30 minutes.
Allow it to cool on a wire rack for 10 minutes.
***The maple syrup in the filling is adjustable. For less sweet, only use 1/4 cup. For more sweet, use 1/2 cup.
***This pairs lovely with full fat plain yogurt as well.