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
- Preheat oven to 350°F (175 °C). Meanwhile, allow butter to come to room temperature to soften.
- In large bowl, mix all dry ingredients. Mix in butter, coconut milk and vanilla and mix very well.
- 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.
- Spread the doughy top over the entire surface of the berries and press down to flat.
- 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.
- Serve piping hot.
Variation—Sprinkle a little cinnamon on the berries prior to putting them in the dish.
