Ingredients

The following ingredients have 8 Servings
  • 4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you should get around 4-5 cups)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1 cup fresh blueberries
  • 1 cup all-purpose flour or whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/3 cup melted coconut oil
  • 3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
  • 1 teaspoon vanilla
  • For topping:
  • extra blueberries
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon cinnamon

Instruction

  • Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.
  • Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
  • In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. 
  • Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
  • Combine cinnamon and sugar and and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!