Description

This comforting Peach Blueberry Biscuit Cobbler is made of delicious dreams. Loaded with juicy sweet peaches and blueberries, and topped with a perfect tender biscuit that sends this fantastic treat all the way to flavor town. You will be doing a happy dance with the first bite of this warm dish of fruit paradise. A wonderful and healthy dish for holidays and family gatherings alike. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Ingredients

Scale

Fruit Ingredients:

32 oz. peaches, frozen
2 cups blueberries, frozen
½ cup organic maple syrup
2 Tablespoons cornstarch (or arrow root powder)
2 Tablespoons lemon juice

Biscuit Cobbler Ingredients:

1 cup almond flour, lightly packed
½ cup oats, coarsely chopped
½ cup brown rice flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 Tablespoon flax meal
½ cup almond butter, softened (not melted) *
½ cup unsweetened plain plant milk (plus extra)
1 Tablespoon apple cider vinegar
¼ teaspoon sea salt (+/- to taste) *

Toppings

Sprinkle of maple sugar (approx. 2 teaspoons) *

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Instructions

Place 1 Tablespoon apple cider vinegar and mix it with ½ cup plant milk. Stir and set aside.
Preheat the oven to 375 F. Place oven rack(s) in the center position.
In a large mixing bowl (or right in the baking dish) add the frozen peaches, frozen blueberries, maple syrup, cornstarch and lemon juice. Mix well, then place in a deep baking dish. Note: It’s OK that they are frozen. Set aside.
Make the biscuit cobbler topping by placing all the dry ingredients (almond flour, coarsely chopped oats*, brown rice flour, baking powder, cinnamon, sea salt and flax meal) into a large bowl and whisk together. Then add all the wet ingredients (plant milk/apple cider vinegar mixture and softened almond butter) to the dry ingredient. Mix until just combined.
Dollop 6 rounded large spoonfuls of the biscuit batter onto the fruit filling (think drop biscuits), do not spread them out. You want to see the fruit filling peeking out.
Lightly brush the biscuits with plant milk, then sprinkle the entire dish with maple sugar.
Bake for 50 to 55 minutes until the fruit is bubbling up and tender. The biscuits should be golden brown. You may wish to place a baking sheet underneath the pan to catch any spill-overs (only if your baking dish is shallow). The biscuits should be golden brown. If the biscuits get too brown, the place a sheet of aluminum foil over the top of the dish to prevent further browning. Set your timer for 40 minutes to check on how brown the biscuits are to see if you need to cover them with foil. I found that I needed to cover them at 40 minutes, and then baked the dish for a full 50 minutes. If your fruit is not frozen, you may need to adjust the baking time accordingly.
Allow to cool for 12 to 17 minutes before serving.

Notes

*Coarsely chopped oats: Place the oats in a food processor and pulse for 20 seconds.

*Softened almond butter: If you are opening a new jar of almond butter, there is no need to soften it. If you are using refrigerated almond butter then you want to slightly soften the almond butter so it easily mixes well in the batter. You can either microwave the ½ cup of almond butter on low for about 10 seconds, or remove ½ cup of almond butter from the refrigerated jar, and allow to sit on the counter for 30 minutes to one hour to allow to come to room temperature.

*Frozen Fruit: You literally can use just about any frozen fruit that you like in this recipe. Just note that some fruits are more tart than others so you may need to increase the maple syrup accordingly. For example, blackberries are not as sweet as blueberries so you may need to make an adjustment for that.

*Maple Sugar: We also get a lot of questions about using coconut sugar, if your diet permits, you can substitute coconut sugar for the maple sugar. However, we have not tested with coconut sugar; many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 6

*Storage: Use within 4 days.