It's cobbler time!

Peach and Blueberry Cobbler 

GLUTEN-FREE and SUGAR-FREE

Recipe adapted from Roost blog.

Filling (this can be a lot depending on how big your bags of fruit are.  You may end up with enough for two, as I did):

1 bag frozen peaches
1 bag frozen blueberries
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon melted coconut oil

In a large bowl, mix peaches, blueberries, honey and vanilla extract.  Put as much or as little filling as you desire into a baking pan (I used a 9x9 baking dish)...  drizzle with coconut oil.  Set aside until topping is ready.

Topping:

1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup melted coconut oil
2 tablespoons honey
1 teaspoon vanilla extract

Mix dry ingredients together.  Mix wet ingredients together.  Mix dry and wet ingredients together.  It will be very damp dough.  Now, you can do a couple of things.  The original recipe (from Roost) says to form dough into a ball, put it in between parchment paper, roll out, and refrigerate for 30 minutes before using.  This makes it look pretty.  What I did instead: grab pieces of dough and roll into a ball that fits in your palm.  Flatten with hands and place on top of fruit (in baking dish).  Continue until all fruit is covered.

Bake at 350 degrees Fahrenheit for 20 minutes.  Then cover with foil and bake for another 10 minutes. Crust will be golden brown and moist (not crunchy).

Let cool before serving, but be sure it is still warm when served.  It will be juicy, so serving in a bowl is recommended!

Tips:  Eat it fresh.  You can save it in the fridge for later, but when you reheat it the topping gets mushy.  It still tastes fine, but it's just mushy. 

Let me know if you make it and what you think!

xo,

Julie 

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