Blueberry Peach Cobbler

Free from Gluten, Dairy, Soy, Eggs and Peanuts

This cob­bler is per­fect for a sum­mer din­ner par­ty or hol­i­day BBQ. It comes togeth­er quick­ly, has min­i­mal ingre­di­ents and tastes like a mil­lion bucks! Blue­ber­ries and raw hon­ey are full of free rad­i­cal-reduc­ing antiox­i­dants, while almond flour and coconut oil lend an anti-inflam­ma­to­ry spin on a sum­mer favorite. Raw hon­ey and coconut oil have nat­ur­al anti-micro­bial ben­e­fits, to boot!

Serves 4

Ingredients

• 4–5 small/medium organ­ic peach­es, sliced
• 1 pint organ­ic blueberries
• 3 table­spoons raw honey
• 1 table­spoon arrow­root powder
• 1 cup almond flour
• ¼ cup coconut oil, melt­ed and slight­ly cooled (plus more for greasing)
• 1 tsp. vanil­la extract
• 1 table­spoon coconut sug­ar (plus more for sprin­kling, if desired)
• Pinch of salt

Instructions

1. Pre­heat oven to 375˚
2. Com­bine peach­es, blue­ber­ries, hon­ey and arrow­root pow­der in a large bowl
3. Light­ly grease 4 ramekins with coconut oil
4. Divide fruit mix­ture among ramekins
5. Com­bine remain­ing ingre­di­ents in a small bowl
6. Divide top­ping among ramekins
7. Sprin­kle with coconut sug­ar, if desired
8. Bake until gold­en brown, about 30–35 minutes
9. Let cool 10–15 min­utes, until ramekin can be eas­i­ly handled
10. Enjoy! For an extra spe­cial treat, top with coconut whip cream or dairy-free vanil­la ice cream (I love Nada Moo!)