Brown Sugar Peach Blueberry Cobbler1
Hi you men. How was your weekend?
From around noon until 6pm on Sunday and Sunday, I used to be within my kitchen trying out new dishes. That it is my small weekend ritual. I jam out to music, dance around, get creative, trash your kitchen, and make my entire apartment smell like new baked goodies.
On Friday, I grabbed a fun lunch time with Lindsay from Pinch of Yum (check out her blog page). After that on Saturday night, I got to catch up with among my close friends from university and guzzle a margarita the size of my face
In the midst of all of this, I made this juicy peach blueberry cobbler. Filled with clean, juicy ripe peaches and bursting with blueberries. OH MY GAWD… it’s amazing.
What’s unique about this recipe is that it’s dairy-free (vegan, too!) and a tad better for you then the classic version.
How so, you say?
Coconut oil within the cobbler instead of butter. I really like the slightly simple coconut flavor it offers the crust. Mmmm and it still gets all fantastic brown. The power to using coconut oil as a replacement for butter is that you generally don’t need to make use of as much.
Less glucose. I have no idea about you but I like to taste fruit in my cobblers, not sugar. This only provides slightly greater than a 1/2 cup of glucose in the entire beef liver Recipe.
Almond Breeze Unsweetened Almond Coconut Dairy. Have you men tried these things? It’s So excellent and makes the cobbler topping irresistible, while still enabling the recipe to remain dairy-free. You can also use regular almond dairy!
Of course, it’s best served warm with ice cream, frozen yogurt, or even a small whipped cream. I offered mine with coconut milk snow cream and almost licked the dish clean.
Enjoy this one! xo
Ingredients
4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you need to get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh blueberries
1/3 cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
3/4 cup Almond Air flow Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
Instructions
Preheat oven to 375 degrees F. Grease 9×9 in . pan or 2 quart baking dish with non-stick cooking spray.
Combine peaches and 1/4 glass brown sugar to medium saucepan and place over medium-high high temperature. Bring brown glucose and peaches to a boil, this should only take about five minutes. Instantly remove from heat and collapse in blueberries. Pour into ready baking pan.
In medium bowl, whisk jointly flour, 1/3 cup dark brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut essential oil, dairy and vanilla; stir until well mixed and batter is no longer lumpy. Pour evenly over fruit and evenly disseminate using a spatula. If desired, it is possible to sprinkle a few extra blueberries at the top to get a lovely searching cobbler.
Combine cinnamon and sugar and and sprinkle all around the the surface of the cobbler. Bake for 35-45 mins or until fruit is bubbly and best is slightly fantastic brown. Serve warm with ice cream or frozen yogurt!
Rather than coconut oil, you should use butter.
Feel free to mix in the fruits – rather than blueberries, try raspberries or strawberries!
I have made this recipe actually lighter with 1/4 cup coconut oil and 1/4 cup brown sugars – it’s still excellent!