There is something about the heat that makes biting into anything involving ripe fruit so incredibly satisfying. Better yet, that fruit might have a buttery layer of crumble on top. If you’re super prepared, you’ll have some ice cream to scoop on top. I wasn’t, but I will be next time.
I quite enjoy the act of walking or biking to the farmer’s market in the summer. It’s a nice ritual. My dog really likes it there, too. That’s not surprising, really; she likes going anywhere I go. In any case, I like to think it’s a pretty sacred moment that we share each week.
I love stocking up with fresh, local produce each week. I like knowing that my food was grown with love and care. It just inspires me to cook, even if the oppressive humidity of Pittsburgh doesn’t lend itself well to baking.
Cobbler is the quintessential summer dessert, beyond a triple-scoop ice cream cone. It’s simple and rustic, making it easy to approach with minimal skills or desire to cook. The end result is worth it.
For this recipe, I used blueberries and peaches, but you can get creative. Apples, a medley of stone fruit, figs or other berries would work just fine.
This recipe is gluten-free, can be made dairy-free, and grain-free. Oh, and there’s no sugar – how’s that for healthy? You can feel good about grabbing a second slice of this. It’s even better cold once it’s been sitting in the fridge awhile.
– 1/2 cup almond meal (I ground up 1/2 cup almonds in my food processor)
– 4 tbsp. softened butter (or coconut oil for dairy free)
– 3 large peaches, sliced thin for layering
– 1 punnet of blueberries (or berries of choice)
– 2 packets of stevia (optional, you could use coconut sugar as well)
– 2 tbsp. bee pollen to garnish (optional)
– Preheat oven to 375 F
– In a mixing bowl, add the almond meal, butter and sweetener of choice if you’re using any.
– Using a hand mixer, blend until the ingredients form a crumb that you can easily spread on top of the fruit.
– In an 8×8 baking dish, layer thin slices of peaches along the bottom. Layer blueberries and repeat until the fruit is gone.
– Sprinkle the crumb evenly over top of the fruit.
– Bake for 45 minutes and let cool.