NEWS IN A NUTSHELL
Brown Sugar Peach Blueberry Cobbler
Cook time: 45 minutes
Makes 8 servings
Ingredients
• 4–5 medium slightly firm peaches; peeled pitted and
thickly sliced (you should get around 4–5 cups)
• 1/4 cup brown sugar
• 1 cup fresh blueberries
• 1 cup all-purpose flour or whole wheat pastry flour
• 1/3 cup brown sugar
• 11/2 teaspoons baking powder
• teaspoon salt
• teaspoon cinnamon
• 1/3 cup melted coconut oil
• 3/4 cup
Almond Breeze
Almondmilk Coconut Unsweetened Vanilla
• 1 teaspoon vanilla
• Extra blueberries for topping
• 1 tablespoon granulated sugar
• 1/4 teaspoon cinnamon
Directions
1. Preheat oven to 375ºF. Grease 9 x 9 inch pan or 2 quart baking dish with nonstick cooking spray.
2. Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and
peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour
into prepared baking pan.
3. In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut
oil, almondmilk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly
spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
4. Combine cinnamon and sugar and sprinkle all over the top of the cobbler. Bake for 35–45 minutes or until fruit is
bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!
Notes:
Instead of coconut oil, you can use butter.
Feel free to mix up the fruit — instead of blueberries, try raspberries or strawberries.
Make this recipe even lighter with 1/4 cup coconut oil and 1/4 cup brown sugar.
Featured in: Food Blogger
Courtesy of: Ambitious Kitchen
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