Gluten Free Blueberry Peach Cobbler

Prep time: 20 minutes | Bake Time: 45 minutes | Serves: 8

recipes adapted from the Sweet Laurel Cookbook

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Filling:

2 - 3 ripe but firm peaches, cut into 6 - 8 slices each

2 pints (4 cups) fresh blueberries

1/2 cup maple syrup

2 tbsp lemon juice

2 tsbp arrowroot powder

1/4 tsp himalayan sea salt

1 tsp vanilla extract

Topping:

1 1/2 cups almond flour

1/4 cup coconut flour

1 tbsp baking powder

1/4 tsp himalayan sea salt

3 tbsp maple syrup

3/4 cup coconut milk yogurt

1 tsp vanilla extract

Dairy Free Ice cream (So Delicious Brand is my choice) for serving

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preheat the oven to 400 degrees.

For the cobbler topping:

Whisk together all topping ingredients until a soft dough comes together. wrap in plastic wrap and refrigerate for ideally 45 - 60 minutes.

For the filling:

In a 8X11 inch pan (if using a 9x13 bump up the amount of fruit you are using and increase maple syrup to 3/4 of a cup opposed to 1/2) combine all the filling ingredients.

Place filling in the oven and bake for 15 minutes. REmove from the oven and break pieces of the cobbler dough to distribute over the top of the filling. You may have a bit of dough leftover.

Return to the oven and bake an additional 25-30 minutes or until topping is browned an the filling is thick and bubbly.

Allow cobbler to cool for about 1 hour or more (it will remain warm for a few hours) and serve with Dairy free ice cream.