Ingredients
Cobbler filling:
· 4 cups peeled and sliced fresh organic peaches (blanch in boiling water for 30 seconds to remove the skins) or 2 cans of organic canned peaches
· 3/4 cup coconut crystals
· 1 teaspoon organic cinnamon
· 1 teaspoon organic vanilla
· 1 tablespoon organic sprouted whole wheat flour
·
Cobbler crust:
· 1 cup organic sprouted whole wheat flour
· 1 teaspoon aluminum free baking powder
· 1/2 teaspoon aluminum free baking soda
· 3 tablespoons coconut crystals
· 4 tablespoons organic butter, cut into small pieces
· 2/3 cup organic buttermilk
· 1 tablespoon coconut crystals, for topping
· Organic vanilla ice cream
Directions
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with crystals, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of crystals and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with ice cream.
