Hi you guys. How was your weekend?
From around noon until 6pm on Saturday and Sunday, I was in my kitchen testing out new recipes. It’s actually my little weekend ritual. I jam out to music, dance around, get creative, trash the kitchen, and make my entire apartment smell like fresh baked goodies.
On Friday, I grabbed a fun lunch with Lindsay from Pinch of Yum (check out her blog). Then on Saturday night, I got to catch up with one of my best friends from college and guzzle a margarita the size of my face.
In the midst of all of this, I made this juicy peach blueberry cobbler. Packed with fresh, juicy ripe peaches and bursting with blueberries. OH MY GAWD… it’s amazing.
When was the last time you had peach cobbler? If you can’t remember, then perhaps it’s time to bring back this timeless, classic dessert.
What’s unique about this recipe is that it is dairy-free (vegan, too!) and a tad better for you then the classic version.
How so, you say?
Coconut oil in the cobbler instead of butter. I love the slightly subtle coconut flavor it gives the crust. Mmmm and it still gets all golden brown. The benefit to using coconut oil as a replacement for butter is that you generally don’t need to use as much.
Less sugar. I don’t know about you but I like to taste fruit in my cobblers, not sugar. This only has slightly more than a 1/2 cup of sugar in the entire recipe.
Almond Breeze Unsweetened Almond Coconut Milk. Have you guys tried this stuff? It’s SO good and makes the cobbler topping irresistible, while still allowing the recipe to remain dairy-free. You can also use regular almond milk!
This cobber would be absolutely perfect to serve to your family and friends over the 4th of July or any summer gathering. Definitely a recipe I’m going to make over and over again.
Of course, it is best served warm with ice cream, frozen yogurt, or even a little whipped cream. I served mine with coconut milk ice cream and nearly licked the plate clean.
Enjoy this one! xo
- Serves: 8
- Serving size: 1/8th of recipe
- Calories: 246
- Fat: 10g
- Carbohydrates: 38g
- Sugar: 24g
- Fiber: 2.4g
- Protein: 2.6g
- 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 fresh blueberries
- 1 cup all-purpose flour or whole wheat pastry flour
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1/3 cup melted coconut oil
- 3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
- 1 teaspoon vanilla
- For topping:
- extra blueberries
- 1 tablespoon coconut sugar
- 1/4 teaspoon cinnamon
- Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.
- Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
- In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get 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 bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!
Feel free to mix up the fruit - instead of blueberries, try raspberries or strawberries!
I have made this recipe even lighter with 1/4 cup coconut oil and 1/4 cup brown sugar - it's still very good!
This post was sponsored by Almond Breeze, but all opinions are my own. I love baking and cooking with their almond milk! Thanks for continuing to support Ambitious Kitchen.