Vegan Peach Blueberry Cobbler (gluten-free

• Vegan
• Gluten free

• Produce

  • 2 cups Blueberries
  • 4 Peaches, thinly sliced (about 4 cups

• Refrigerated

  • 2 tbsp Almond milk

• Baking & Spices

  • 1/2 cup Almond flour/meal
  • 1 1/2 tsp Baking powder
  • 3/8 cup Coconut sugar
  • 1/2 cup Oat flour
  • 1/4 tsp Salt
  • 2 tbsp Tapioca starch
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on emilieeats.com

Description

Ingredients

• 2 cups blueberries
• 4-5 peaches, thinly sliced (about 4 cups)
• 2 tablespoons tapioca starch, divided
• ¼ cup + 2 tablespoons coconut sugar, divided
• ½ cup almond flour/meal
• ½ cup oat flour (ground-up rolled oats, measured after making into flour)
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons almond milk
• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350°F.
• In a large bowl, add blueberries and peaches. Add 1 tablespoon tapioca starch and 2 tablespoons coconut sugar; toss until the fruit is evenly coated. Place in a cast-iron pan or glass baking dish.
• In a medium bowl, add almond flour, oat flour, 1 tablespoon tapioca starch, baking powder, and salt. Stir to combine.
• In a small bowl, add coconut oil, almond milk, vanilla extract, and ¼ cup coconut sugar. Whisk to combine. Slowly pour into the flour mixture; stir until a soft dough forms.
• Drop the dough by spoonfuls evenly across the top of the fruit. Bake for 35-40 minutes, until the top is golden brown and crispy on the edges.
• Serve with a scoop of vegan ice cream!