Peach Blueberry Cobbler

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Check out this fantastic recipe by Diana Keuilian

Servings: 6
INGREDIENTS:

For the Fruit

  • 8 peaches
  • 1 Tablespoon lemon zest
  • 2 Tablespoons lemon juice
  • ¼ cup coconut palm sugar
  • 2 Tablespoons coconut flour
  • 1 cup fresh blueberries

For the Cobbler Crumble

  • 1 cup pecans
  • ⅓ cup coconut palm sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup coconut oil, cold

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease a casserole pan, or 6 individual ovenproof ramekins with coconut oil.
  3. Bring a large pot of water to boil. Add the peaches, whole, for 1 minute. Remove and pat dry.
  4. Once cooled, remove the skin, pit and cut into large chunks. Place the pieces of peach into a large bowl.
  5. Add the lemon zest, lemon juice, coconut palm sugar and coconut flour to the bowl of peaches and mix well.
  6. Add the blueberries and gently mix until well combined.
  7. Spread the fruit mixture into the bottom of the casserole pan or the individual ramekins.
  8. Place the pecans in a large, dry, skillet over medium heat. Toast, stirring often, until lightly golden.
  9. Remove the pecans from the skillet and place in a food processor. Grind into coarse flour. Add the coconut palm sugar, salt, cinnamon and coconut oil and pulse into crumbles.
  10. Sprinkle the cobbler crumbles evenly over the top of the fruit.
  11. Bake for 30-40 minutes, until the fruit is bubbly and the crust is golden.
  12. Serve with a scoop of Vanilla Ice Cream. Enjoy!

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