Peach-Blueberry Cobbler

Paleo Peach-Blueberry Cobbler

Herro, my peach. Dessert for you! “But, diabetes, I don’t want” you say. Eat it anyway! Who turns down dessert, you sick, twisted monster… Especially a peach-blueberry cobbler! “But, another meal I don’t want to make” you say. Hungry-Party-Of-One over here (that’s me, by the way) hardly considers 10 minutes of prep and 45 minutes of baking complicated, especially when the end reward is a baked fruit cobbler!

Actually, I should say *hungryallthetime-party-of-one. Or *notevenhungrybuteatinganyway-party-of-one. What can I say. The Birth of the Cobbler is one of those times of when hunger doesn’t come into play. (The thought of giving birth to a cobbler is kinda grossing me out… Not much truly grosses me out.) What I meant to say, was when that cobbler comes out of the oven, it looks and smells so glorious, not even the fullest of stomachs could turn down a bite… and, I definitely AM one of those never-too-full-for-dessert people. Ain’t no shame in my game. (Yeah, right. So ashamed.)

I grated my first whole nutmeg for this dish and the taste is incomparable to ground nutmeg. It’s crazy. I really had no idea how fragrant and delicious freshly grated nutmeg was. Thank you, Indo-Pak Supermarket! They’re an awesome little family owned grocery that’s next door to our favorite  Organic Persian/Afghani kabob shop. My spice collection has doubled thanks to them. I’m too scared to buy their halal goat meat, yet, but ONE DAY I will buy the damn goat meat. So, uhhh, now that we’re talking about goat meat… Just make the cobblah, sucka!!!

Filling Ingredients!

Filling Ingredients!

 

Topping Ingredients!

Topping Ingredients! Except don’t add the maple syrup in all at once… it was just a better photo. ;)

Peach-Blueberry Cobbler
 
Ingredients
Filling:
  • 4 cups sliced ripe peaches (about 4-5 peaches)
  • 2 cups blueberries
  • 1 tbsp honey
  • 1 tbsp coconut sugar
  • 1-1/4 tsp cinnamon
  • ¼ tsp nutmeg (I actually used about ½ tsp - I loved the fresh nutmeg so much I went craycray)
  • ⅛ tsp sea salt
  • Zest of ½ a lemon
  • Juice of ½ a lemon
Topping:
  • 4 T cold butter cubes
  • 1 cup walnuts OR pecans
  • ⅓ cup almond flour
  • ⅓ cup arrowroot/tapioca flour
  • ⅓ cup shredded coconut
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • Pinch of sea salt
Instructions
  1. Preheat oven to 375F. Grease an 8x8 or 9-in round pan.
  2. Toss fruit with honey, coconut sugar, cinnamon, nutmeg, salt, and lemon zest + juice. Set aside while making topping.
  3. Place all topping ingredients except maple syrup in food processor. Drizzle in maple syrup while pulsing. Pulse until combined.
  4. Evenly distribute peach-berry mixture into greased pan.
  5. Using fingers, evenly dollop topping mixture over top of the peach-berry mixture. *no need to completely blanket the fruit - holes are fine.
  6. Bake at 375 for 30 minutes, then, reduce heat to 350 for last 15 minutes until bubbly and golden brown on top.
  7. Remove and let cool for 10 mins before serving.
Notes
Always zest your lemons BEFORE juicing them. Once juiced, the flimsy lemon rind is near impossible to zest.
Nicole on twitterNicole on pinterestNicole on instagramNicole on facebookNicole on email2
Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

3 Comments

  • maria

    02.02.2016 at 00:37 Reply

    have you tried Maiwand Kabob at Arundel Mills?? Best Afghan in the area!

  • Patrick

    08.08.2014 at 10:52 Reply

    I am going to make this tonight!! Sounds very good.

    • Nicole

      08.08.2014 at 11:16 Reply

      Yaaaay! I was gonna say “hope you enjoy it”, but, I have a sneaking suspicion that you will. ;)

Post a Comment

Rate this recipe: