A Simple Fruit Cobbler

Here's my new favorite summer dessert that's not only yummy, but also very nutritious.  I like blueberry cobbler, made from wild grown and not cultivated blueberries.  While the cultivated ones are delicious and contain anti-oxidants, the wild grown ones contain twice the amount.  You can buy them in the frozen food section, so they are already cleaned and stemmed...you have to love that:  convenience with a super-food!

I use a 12 inch, oven-safe, non-stick pan (see last week's blog for specifics).

Ingredients:

20 ounces of wild-grown blueberries OR----
6 cups of sliced peaches WITH 8 ounces of wild-grown blueberries   (I like the combination of peaches/nectarines with the blueberries)
3/4 cup of coconut palm sugar
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 Tbsp. non-gluten flour

Mix all the ingredients together in a large bowl, until incorporated.   Preheat the oven to 350 degrees F.

Topping:

In a large bowl, combine 2 cups of Pamela's Baking Mix or Non-gluten flour with 1/2 cup coconut sugar, 1/4 tsp. pink salt, 1/2 tsp. baking powder, 1/2 tsp. cinnamon, cut in 6 Tbsp. of cold butter and combine until the consistency of the flour is like coarse sand.  As an unusual touch, if you want, add 1/2 cup grated goat's cheddar cheese and then add about 1/4 or so cups of almond milk.  Mix this just until combined, making certain that the biscuit mix isn't too moist...err on the dry side.

Place the fruit mixture into the non-stick pan and drop the biscuit mixture by spoonsful over the fruit.  I like to try to keep the biscuit mixture about the same thickness so it bakes, evenly.  Bake for 40-45 minutes, until the top is golden brown and completely done.

I suggest you place a large cookie or baking sheet under the pan in case there's a spill over.  Let the cobbler cool before serving.  This should feed at least 6 people.  This dessert is high in phytonutrients, anti-oxidants and low in sugar.  It doesn't get much better than than...enjoy!

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