This peach and dark sweet cherry cobbler comes from Lisa’s original recipe archive. Swap the peaches for another seasonal fruit when you like.
Ingredients
Fruit filling
- 4 to 5 cups organic peaches, sliced into eighths
- 1 cup dark sweet cherries, or more to taste
- 3 tablespoons maple syrup
- Finely grated rind of 1 organic lemon
- 1 tablespoon arrowroot flour or 2 teaspoons tapioca flour
- 2 teaspoons ground cinnamon
- 2 tablespoons lemon juice
- ¼ teaspoon Celtic or Himalayan sea salt
Flax egg
- 2 tablespoons ground flax meal
- 5 tablespoons water
- 1 tablespoon real vanilla paste
Cobbler topping
- ½ cup tigernut flour
- ¼ cup cassava flour
- ½ cup arrowroot flour
- 2 to 3 tablespoons coconut sugar
- 1 teaspoon Celtic sea salt
- 2 teaspoons baking soda
- ¼ cup organic cold-pressed, unrefined coconut oil
- ¼ cup fresh lemon juice
- Up to ¼ cup unsweetened coconut milk or thick coconut cream, as needed
- Organic shredded coconut and coconut sugar for topping, optional
Method
- Heat the oven to 340°F.
- Mix all of the fruit-filling ingredients by hand in a bowl, coating the fruit evenly.
- Make the flax egg in a small dish by combining the flax meal, water and vanilla paste. Leave it to gel for 10 minutes.
- Place 2 tablespoons of extra-virgin coconut oil in a 13 × 9-inch casserole dish and melt it briefly in the oven, about 3 minutes.
- Spread the fruit mixture evenly in the dish. Bake for 10 minutes, until it begins to brown, then set it aside.
- Combine the tigernut flour, cassava flour, arrowroot flour, coconut sugar, sea salt and baking soda in a second bowl.
- Mix in the flax egg, coconut oil and lemon juice. If the topping needs more moisture, add coconut milk or coconut cream a little at a time.
- Place scoops of topping over the warm fruit. Some exposed fruit is part of the presentation. Add shredded coconut and a light sprinkle of coconut sugar if desired.
- Bake for 25 to 30 minutes, until lightly browned and bubbling.
- Cool for 15 minutes so the filling can set before serving.
