This is an incredibly quick and easy dessert, that can be adapted to whatever fresh summer fruit you may have on hand.
4-5 medium slightly firm peaches, pitted and cut in chunks(you should get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh or frozen blueberries
1 cup spelt flour or whole wheat pastry flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/3 cup melted coconut oil
3/4 cup unsweetened vanilla almond milk
1 teaspoon vanilla
1 tablespoon brown or coconut sugar
Preheat oven to 375 degrees F. Grease 9×9 inch pan or 2 quart baking dish with nonstick cooking spray.
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.
In medium bowl, whisk together flour, 1/4 cup brown sugar, baking powder, salt,cinnamon and cardamom. Pour in melted coconut oil, milk 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. Sprinkle 1 tablespoon brown or coconut sugar over 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.
Recipe adapted from ambitiouskitchen.com