Hi you guys. How was your weekend?
From around noon until 6pm on Saturday and Sunday, I had been within my kitchen trying out new quality recipes. It’s actually my small weekend ritual. I jam out to music, dance around, obtain creative, trash the kitchen, and make my entire house smell like clean baked goodies.
On Friday, I grabbed an enjoyable lunch with Lindsay from Pinch of Yum (have a look at her blog page). Then on Saturday night time, I got to meet up with among my close friends from college and guzzle a margarita the size of my face
Amid all of this, I produced this juicy peach blueberry cobbler. Filled with clean, juicy ripe peaches and bursting with blueberries. OH MY GAWD… it’s amazing.
What’s unique concerning this formula is that it is dairy-free (vegan, too!) and a tad much better then the traditional version.
How thus, you say?
Coconut oil in the cobbler instead of butter. I really like the slightly delicate coconut flavor it gives the crust. Mmmm and it still gets all fantastic brown. The power to using coconut oil as an alternative for butter is that you generally don’t need to make use of as much.
Less sugars. I have no idea about you but I like to taste fruit in my own cobblers, not sugar. This only provides slightly more than a 1/2 cup of sugar in the entire recipe.
Almond Breeze Unsweetened Almond Coconut Dairy. Have you men tried these things? It’s So excellent and makes the cobbler topping irresistible, while still allowing the recipe to remain dairy-free. You can also use regular almond dairy!
Of course, it is best served warm with ice cream, frozen yogurt, or even a small whipped cream. I offered mine with coconut milk snow cream and almost licked the dish clean.
Love this particular one! xo
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 new blueberries
1/3 cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
Preheat oven to 375 degrees F. Grease 9×9 inch skillet or 2 quart baking dish with non-stick cooking spray.
Put peaches and 1/4 glass brown sugar to moderate saucepan and place more than medium-high temperature. Bring brown sugar and peaches to some boil, this will only take about five minutes. Instantly remove from high temperature and collapse in blueberries. Pour into ready baking pan.
In medium bowl, whisk collectively flour, 1/3 cup dark brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, dairy and vanilla; mix until well combined and batter is no much longer lumpy. Pour equally over fruit and evenly spread out using a spatula. If preferred, it is possible to sprinkle several extra blueberries on top to obtain 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 certainly bubbly and best is slightly golden brown. Serve warm with snow cream or iced yogurt!
Rather than coconut oil, you can use butter.
Feel absolve to mix up the fruit – rather than blueberries, try raspberries or strawberries!
I’ve made this recipe even lighter with 1/4 glass coconut essential oil and 1/4 cup brown glucose – it’s still excellent!
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