Blueberry, Peach and Basil Cobbler (paleo and vegan)
A warm, gooey blueberry, peach and basil fruit mixture baked with perfectly doughy biscuits on top. Serve with vanilla ice cream and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: vegan, dairy free, paleo
Ingredients
3 cups peaches, peeled and chopped
2 cups blueberries
2 tbsp chopped fresh basil
1/4 cup maple syrup
pinch of sea salt
1 tbsp arrowroot starch
For the Biscuits:
2/3 cup almond flour
1/3 cup arrowroot flour
2 tbsp coconut sugar
1/4 tsp fine sea salt
1 tsp baking powder
4 tbsp coconut oil
1/4 cup coconut cream, warmed
Instructions
Preheat the oven to 375 F.
In a large bowl mix the peaches, blueberries, basil, maple syrup, a pinch of salt, and 1 tbsp arrowroot flour together. Place in the bottom of a skillet (I used a Lodge Cast Iron 12 inch but a 10 inch skillet would also work).
For the biscuits combine the almond flour, arrowroot flour, coconut sugar, salt and baking soda in a bowl. Mix the coconut oil in with your fingers. Warm the coconut cream slightly on the stove and pour in the biscuit mixture. Mix and scoop into four equal mounds on top of the fruit. Bake for 25-30 minutes. Serve warm with your favourite ice cream.
Notes
*I baked this in my favourite Lodge Pan (We seriously use this for everything) but I feel like any 9×9 baking dish would do the trick.
Keywords: blueberries, peaches, basil, cobbler, vegan, paleo, grain free, gluten free