Peach N Blueberry Cobbler

This is a super quick and easy dessert to throw together this summer. An added bonus is that it is gluten free friendly! I made this in Steamboat last weekend with my friend and her family and we all loved it with vanilla ice cream.

Serves: 6-8

Ingredients

For the filling

• 5 peaches, peeled and sliced

• 1 cup fresh blueberries

• 2 tbsp tapioca starch

• 2 tbsp maple syrup

• 1 tbsp fresh lemon juice

• 2 tsp vanilla extract

For the crisp topping

• 1 cup super fine almond flour

• 1/2 cup old-fashioned rolled oats

• 1/4 cup coconut sugar

• 4 tbsp cold butter, cubed

• 1 tbsp maple syrup

• 1 tsp cinnamon

• 1/2 tsp sea salt

Method:

1. Preheat oven to 350°F. 2. In a large bowl, mix together the sliced peaches and blueberries with the rest of the filling ingredients until evenly coated. Transfer this mixture to a square baking dish. 3. In a separate large bowl, use your hands to mix together the crisp topping until the butter is combined and there are chunks. 4. Spread the crumble topping evenly across the fruit filling and gently press it down. 5. Bake for 30-35 minutes. You want the top to be golden and the fruit mixture to be bubbling. 6. Top with vanilla ice cream and enjoy!