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!!!
- 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
- 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
- Preheat oven to 375F. Grease an 8x8 or 9-in round pan.
- Toss fruit with honey, coconut sugar, cinnamon, nutmeg, salt, and lemon zest + juice. Set aside while making topping.
- Place all topping ingredients except maple syrup in food processor. Drizzle in maple syrup while pulsing. Pulse until combined.
- Evenly distribute peach-berry mixture into greased pan.
- Using fingers, evenly dollop topping mixture over top of the peach-berry mixture. *no need to completely blanket the fruit - holes are fine.
- Bake at 375 for 30 minutes, then, reduce heat to 350 for last 15 minutes until bubbly and golden brown on top.
- Remove and let cool for 10 mins before serving.