Blueberry Peach Cobbler
This dessert has been nationally-acclaimed. Okay, not really. But it's been neighborhood-acclaimed, by both adults and children. Although I'm a huge believer in eating fruits in the raw, especially when they're so abundant and fresh in the summer, I know many folks are fans of baked, fruity desserts. I wanted to create a version that was a bit healthier. This dessert uses the sweetness of the fruit, half an orange, and coconut sugar. Coconut sugar comes from the sap of coconut flower buds. It has a low glycemic index, which means it won't raise your blood sugar levels like refined sugar does. Coconut sugar also has a high mineral content, with magnesium, potassium, zinc, and iron, as well as a number of B-vitamins. One of its amino acids- glutamine- is used to reduce healing time after operations.
Is coconut sugar more expensive than refined sugar? Yes. Because it's harvested from essentially wild sources and not subsidized crop fields that are blanketed with pesticides. This recipe doesn't use much, however, and if you keep baked sweets to a minimum, one bag should last for months.
5 peaches, washed and cut 1 overflowing cup of fresh blueberries 1/4 freshly squeezed orange juice (about half a large orange) 1/3 cup coconut sugar pinch cinnamon 2 tsp organic cornstarch (to avoid gmo's) or tapioca starch
5 tbs softened butter or Earth Balance spread 2 cups gluten-free all-purpose flour (I used about a 1/2 cup sweet sorghum flour) 1 tbs coconut sugar 1 tbs baking powder 1/2 tsp sea salt 3/4 cup nut or rice milk
Bring all filling ingredients to a boil in large saucepan, then turn down heat and allow to simmer as the sauce thickens. Spoon fruit filling into medium baking or casserole dish, and spread evenly to cover bottom.
Pinch butter and flour together between thumbs and forefingers until flour and butter become crumbly. Mix in sugar, baking powder, and salt and slowly stir in milk to make soft dough. Sprinkle work surface with flour, knead dough lightly a few turns, and roll out to a perimeter about the size of baking dish. Use round biscuit cutter or glass to cut dough pieces and lay on top of mixture. Bake at 400 degrees for about 20 minutes. Allow to cool a bit, and enjoy!
Here are three of my taste-testers, one a little extra excited!
My little friend even licked the bowl clean afterward. :)
This recipe a variation of one found in The Healthy Kitchen, by Andrew Weil, M.D., and Rosie Daley