What better way to kick off July than a fruity, juicy dish that works equally well for breakfast or dessert?
Fresh fruit is arguably one of my favorite parts of the summer. This cobbler celebrates two all-stars of the season: peaches and blueberries!
Are you a cobbler or crisp person? To be totally honest, I’ve always been partial to fruit crisps. However, I wanted to give the humble cobbler a chance. So many people love them so I figured there must be something redeeming about little biscuits atop sweet berries.
I wanted the topping here to feel reminiscent of shortcake: light, fluffy, and subtly sweet. It just so happens to be gluten free! I love using almond flour not because I am gluten intolerant but rather because it lends a nutty quality to baked goods while amping up nutritional profile.
I used frozen wild blueberries here because they are pretty affordable and very full of flavor. I’m sure fresh fruit would work also🍑
I have enjoyed this both as a dessert with ice cream and as a breakfast with nuts and yogurt. Baking in a cast iron skillet grants visual appeal but also makes for easy reheating during a cookout: just place the pan right on the grill to warm!
This recipe was inspired by Emilie Eats (did you know I intern for her?)
I hope you enjoy this summery cobbler! Please tag @garlic_head on Instagram so I can see your lovely creations🙋
- 3 cups sliced organic peaches, fresh or frozen
- 3 cups organic wild blueberries, fresh or frozen
- 1 TBS lemon juice
- 3 TBS corn starch, divided
- 6- 8 TBS coconut sugar, divided
- 3/4 cup oatmeal
- 1/2 cup almonds
- 2 tsp baking powder
- 1/4 tsp salt
- 1 TBS coconut oil
- 1 TBS applesauce (or sub coconut oil)
- 2 tsp vanilla extract
- 2 TBS almond milk
- Pinch cinnamon or grated ginger, optional
- Preheat your oven to 350 degrees F. In a large bowl, combine peaches, blueberries, lemon juice, 2 TBS corn starch and 2 TBS coconut sugar. Pour into a cast iron skillet and set aside.
- In your food processor, add oatmeal and almonds and blend until a fine powder forms. Add 1 TBS corn starch, baking powder and salt and pulse a few more times. Add coconut sugar depending on desired sweetness level (I used 4 TBS but feel free to increase this to 6).
- In a small bowl, mix together coconut oil, applesauce, vanilla, almond milk, and optional cinnamon. Slowly add the wet to the dry and pulse a few times to insure all ingredients are cohesive. Be careful not to mix too much; you don’t want the dough to be overworked and tough.
- Spoon batter on top of fruit skillet in biscuit shapes. as seen in the photos. Bake for about 40 minutes, or until golden. Best enjoyed warm with ice cream or vegan yogurt!