Peachberry cobbler

Eat your heart out, Martha! We find it amusing how much sugar most recipes call for when making a cobbler. Fresh peaches, blackberries, and blueberries are naturally about the sweetest things in the world. In fact, if they are in season, why not take a trip to a local farm and pick your own? Check the Internet to find out when blackberries and/or blueberries are in season where you live. Both fruits freeze very well, so load up.

½ cup (125 mL) butter
1½ cups (180g) finely chopped nuts, such as pecans or almonds
½ cup (75 g) coconut flour
2 teaspoons baking powder
½ cup (125 mL) coconut milk
1 teaspoon vanilla extract
2 cups (450 g) fresh peaches, peeled and cut into small pieces
3 cups (300 g) fresh blueberries or blackberries

  1. Preheat oven to 350°F (175 °C). Meanwhile, allow butter to come to room temperature to soften.
  2. In large bowl, mix all dry ingredients. Mix in butter, coconut milk and vanilla and mix very well.
  3. Place fruit in deep baking dish and push down until it has a flat surface. Using your fist works really well and you can lick off all the tasty sweetness when you’re done. You’ll want to release a few of the juices of the berries but still have them maintain their form.
  4. Spread the doughy top over the entire surface of the berries and press down to flat.
  5. Place in oven and bake for 60–75 minutes. Depending on the size of your dish, your crust may be a little thick and will extra need time to cook all the way through.
  6. Serve piping hot.

Variation—Sprinkle a little cinnamon on the berries prior to putting them in the dish.