Okay y'allI just baked this on the fly... and between 3 people it is now completely gone. The best part? So easy and was the perfect way to use some fresh fruit that was about to turn!
This is sure to be a repeat offender in our house. Thankfully, you don't have to feel to guilty while eating it! I had had never attempted something quite like this. This is low in sugar, egg-less, and if you make it with soy or almond milk, dairy free! I love when kitchen experiments are a raging success. Shoot, I love when they're any form of success. Lets be real, I just love when people enjoy my food! Who wouldn't?
*Not pictured: applesauce, brown sugar & fresh mint.*
Peach and Blueberry Cobbler Recipe
1/4 cup flour (I used AP, whole wheat flour, almond or oat flour also works)
3 tablespoons sugar (could sub with honey or agave)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup milk (I used soy)
2 tablespoon melted butter ( Healthy option: unsweetened applesauce, trust me, try it! I used it.)
1/2 tsp vanilla extract
1 cup peaches, peeled and sliced
1 cup blueberries (fresh or frozen works)
*1 tablespoon brown sugar (set aside, topping for end)
5-10 leaves of chopped fresh mint, for garnish
This makes 2 individual 8 oz mini cobblers.
Doubling the recipe *which I did* makes the equivalent to an 8"x8" baking dish.
Oven at 375F
Spray baking dish with cooking/baking spray or grease with butter. I use an avocado oil spray!
In a bowl, start by mixing your dry ingredients (the first 5 ingredients listed). Once it is all smoothly mixed with no clumps, add milk, applesauce (or melted butter) and vanilla extract, mix until incorporated. Add peaches and blueberries, lightly mix until all fruit is covered and evenly distributed. Pour into greased baking dish(es), sprinkle top with brown sugar.
Ooey-gooey deliciousness right there. Don't forget, no eggs! Go ahead, snag a taste.
This is what a double batch will look like.
Final step, plate yourself (if needed). Garnish with fresh mint.
This is my first helping helping. There were definitely seconds... and a small helping of thirds.
Keep in mind, it will look messy or 'deconstructed' if you bake a larger serving.
Individual minis are certainly much prettier, I'll do that in the future for hubs & I..
Both equally deliciousssss.
This would absolutely pair well with a vanilla bean ice cream or some whipped cream. We don't tend to keep either on hand, and it really doesn't need it. But it certainly wouldn't hurt either. It's a perfect not too sweet dessert.
You could also make this ahead for breakfast by adding 3/4 cup oatmeal and drizzling with a touch of agave. All the possibilities.
*Kitchen tip: freeze any fruit that is about to go bad. There are countless uses. Buying pre-frozen fruit can get expensive quick. By freezing what you buy fresh, you get more bang for your buck. You're also likely to have more varying fruits, so you can explore with different recipes. Frozen fruit is ideal for smoothies, sorbets, pies, pastries, tarts, the list goes on and on.*
Enjoy! Be sure to drop a comment with any feedback!
We love food. Who doesnt? Ash loves to cook, and Lex loves to bake. Perfect duo right? Dinner. Desert. Wine. DONE.