There’s nothing sweeter than produce at its peak freshness. This dessert is ideal with fresh summer fruits, but you can also whip this cobbler up in winter months using frozen fruit. Plus, this serves six to eight people, so you can make it for a crowd. Trust me: There won’t be any leftovers!
Ingredients
Makes 6 to 8 servings
Topping/Filling
4 peaches, sliced
1 1/2 cup blueberries or blackberries (or a mix of both)
1/3 cup sugar
Juice of 1 organic lemon
2 tbsp spiced rum
Batter
1/4 cup butter
3/4 cup all-purpose flour
1/2 cup almond flour
2 tsp baking powder
1/4 tsp salt
1/3 cup sugar
Zest of 1 organic lemon
1 1/4 cups low-fat milk
Directions
Preheat the oven to 340°F. In a large bowl mix peaches and berries with sugar, lemon juice and rum. Set aside.
Melt butter in an 8″x8″ baking dish in the oven. Mix flour, almond flour, baking powder, salt and sugar until well-combined. Stir in lemon zest and milk. (The batter should be runny.)
Pour batter into baking dish over melted butter. Do not mix. Top with the fruit, spreading it gently over the top. Again, do not mix.
Return pan to the oven and bake for one hour until cobbler is golden brown and bubbly. Let it cool a bit before serving warm, or chill and serve cold.
