Peaches are almost finished for the season but I managed to pick up a few peaches and blackberries at the farmers market on the weekend. I have to say I am really terrible at eating fruit, I just prefer vegetables but combine fruit with cake and I guarantee there won’t be a problem. I don’t really know if this classifies as a cobbler but essentially I used a gluten free cake recipe and poured it over some peach and blackberries and served it with caramel coconut milk ice cream for a grain free and dairy free dessert.
Grain Free Peach & Blackberry Cobbler
Serves 6 – 8
Ingredients:
- 2 large peaches, peeled and sliced
- 1 pint of blackberries
- 1 Tbsp. minute tapioca or tapioca flour
- ¼ cup coconut sugar
Cake:
- 4 eggs
- ¾ cup coconut milk (full fat)
- 2 tsp. pure vanilla extract
- ½ cup coconut sugar
- ½ cup almond flour
- ½ cup coconut flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
Directions:
- Preheat the oven to 350 degrees F. Place the peaches and berries in a 8 x 11 baking dish. Sprinkle with tapioca and coconut sugar. Toss to combine.
- Add the eggs, vanilla, coconut milk and sugar to a VitaMix or blender. Blend until smooth then add the remainder of the ingredients and blend again.
- Pour the cake mixture over the fruit evenly. Place in the oven and bake for 35 minutes or until the center is no longer wobbly.
- Remove from the oven and allow to cool before serving. Serve with coconut milk ice cream or whipped coconut cream.
