Hi you guys. How was your weekend?
From around noon until 6pm on Sunday and Sunday, I had been in my kitchen testing out new quality recipes. It’s actually my little weekend ritual. I jam out to music, dance around, get creative, trash the kitchen, and make my entire house smell like clean baked goodies.
On Friday, I grabbed an enjoyable lunchtime with Lindsay from Pinch of Yum (have a look at her blog). After that on Saturday evening, I got to meet up with among my best friends from college and guzzle a margarita how big is my face
In the midst of all of this, I made this juicy peach blueberry cobbler. Filled with fresh new, juicy ripe peaches and bursting with blueberries. OH MY GAWD… it’s amazing.
What’s unique about this recipe is that it’s dairy-free (vegan, too!) along with a tad much better then the traditional version.
How so, you say?
Coconut oil in the cobbler rather than butter. I love the slightly delicate coconut flavor it gives the crust. Mmmm and it still gets all golden brown. The power to using coconut oil as an alternative for butter is the fact that you generally won’t need to make use of as much.
Less sugars. I don’t know about you but I like to taste fruit in my cobblers, not glucose. This only offers slightly more than a 1/2 cup of sugar in the complete recipe.
Almond Air flow Unsweetened Almond Coconut Dairy. Have you men tried these things? It’s So excellent and makes the cobbler topping amazing, while still enabling the recipe to stay dairy-free. You can also use regular almond dairy!
Of course, it is best served warm with ice cream, frozen yogurt, or perhaps a small whipped cream. I offered mine with coconut dairy snow cream and nearly licked the plate clean.
Love this particular one! xo
Ingredients
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 clean blueberries
1/3 cup dark brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
Instructions
Preheat oven to 375 degrees F. Grease 9×9 inches pan or 2 quart cooking dish with nonstick cooking spray.
Combine peaches and 1/4 glass brown glucose to medium saucepan and place over medium-high warmth. Bring brown sugars and peaches to a boil, this will only consider about five minutes. Instantly remove from heat and fold in blueberries. Pour into prepared baking pan.
In medium dish, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut essential oil, dairy and vanilla; stir until well combined and batter is no longer lumpy. Pour equally over fruits and evenly disseminate using a spatula. If preferred, it is possible to sprinkle a few extra blueberries at the top to get a lovely searching cobbler.
Combine cinnamon and sugar and and sprinkle all over the the surface of the cobbler. Bake for 35-45 minutes or until fruit is usually bubbly and best is slightly fantastic brown. Serve warm with ice cream or freezing yogurt!
Instead of coconut oil, you should use butter.
Feel free to mix up the fruit – instead of blueberries, try raspberries or strawberries!
I have made this recipe also lighter with 1/4 glass coconut oil and 1/4 cup brown sugar – it’s still excellent!
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