Peach Blueberry Cobbler is a great dessert to serve for the summer months. It’s has peaches and blueberries, and a delicious cookie crumb topping. It was also quick and easy to make. I served mine with a scoop of non-dairy ice cream.
Peach Blueberry Cobbler
Ingredients:
3 Cups of sliced peaches, (about 3 to 4 large peaches, peeled if desired)
1 Cup of blueberries
1/4 Cup of coconut sugar
1 Tablespoon of cornstarch
Topping:
1/2 Cup of vegan butter, melted
3/4 Cup of organic sugar
1 Teaspoons of vanilla extract
1 Tablespoon of almond milk
1 Cup of gluten free all-purpose flour
1 Teaspoon of baking powder
1/8 Teaspoon of Himalayan salt
Directions:
-Preheat the oven to 350F and lightly grease a 2 quart baking dish. An 8 by 8 dish will work as well.
-Slice the peaches, and put in a large bowl along with the blueberries. Add the cornstarch and 1/4 cup of coconut sugar, Combine well then spread the peaches and blueberries in a baking dish evenly. Set aside.
-In a medium bowl, combine the melted vegan butter, organic sugar, vanilla extract and almond milk. Then add the flour, baking powder, Himalayan salt and combine. The batter will be thick and like a cookie dough texture. Mix with a spatula then sprinkle over the top of the peach and blueberry mixture.
-Bake for 30 -35 minutes, until the crust is golden and the peaches and blueberries are bubbling.
-Remove from the oven and serve warm with nondairy vanilla ice cream. Enjoy!
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