I have been all about the cobbler lately! Not only are they so simple to make, but they're healthier than you'd think, as long as you're not adding a bunch of sugar. With the summer months closing in, I wanted to celebrate my favorite late summer fruit, the peach! If you've been to Colorado then you know that nothing beats a Palisade Peach, & boy do they make a juicy crumble. I add my favorite early summer fruit, the raspberry, with a twist of autumn adding pumpkin seeds & nutmeg. It's time to bid farewell to summer & welcome in the fall breeze with Peach Raspberry Cobbler.
Ingredients
Filling
2 peaches, sliced
6 oz. raspberries
half a squeezed lemon
2 tsp arrowroot starch
1 tsp vanilla extract
dash nutmeg & sea salt
Topping
1/2 cup gluten free rolled oats
3/4 cup toasted coconut chips
1/4 cup arrowroot starch
2 tbsp pumpkin seeds
1/2 tsp vanilla extract
1/2 cup melted ghee, butter, or coconut oil
1 tbsp maple syrup
dash nutmeg & sea salt
The Process
preheat oven to 350 degrees Fahrenheit
mix the following ingredients to make your filling: peaches, raspberries, 1 tsp vanilla, lemon juice, 2 tsp arrowroot starch
mix in a dash of nutmeg & sea salt
place the filling ingredients in a ceramic dish or pie tin - butter the dish to grease beforehand
mix the following ingredients to make your topping: pumpkin seeds, rolled oats, toasted coconut chips, maple syrup, 1/2 tsp vanilla, 1/2 cup melted ghee, 1/4 cup arrowroot starch
add a dash of nutmeg & sea salt, & then place the mixed topping on top of the filling in the pie tin
place your crumble in the oven for 30-40 minutes
let cool for 5 minutes & enjoy!
P.S. This dessert tastes fabulous with a scoop of vanilla ice cream or whipped cream on top!
Try these other healthier desserts: Fall Fat Bombs, Busy Bee Bites, Coconut Banapple Bread.
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