With all the summer produce out there, it’s easy to overload your fridge with juicy peaches, plums, blackberries, etc. and then have no idea how to use it up. I’ve been there, many times. When you live somewhere with 4 seasons, the memory of bleak farmers stands in the dead of winter is never far away. You have to enjoy the in-season fruit and veggies while they are still around. I’ve been canning some of the bounty but the leftover gets tossed in salads, used as sides or in this case, a cobbler.
This Peach and Blackberry Cobbler is gluten-free and keto friendly if you leave out the sweetener. To be frank, it’s not needed if you have super ripe peaches or blackberries. Let the fruit be the stand out star it deserves to be.
I made this Peach and Blackberry cobbler into two servings, perfect for sharing with someone special or eat both yourself, no judgment. The crumble is made with ghee, almond flour and a touch of maple syrup. Three ingredients, no bullshit – how all desserts should be. Word of advice: top the cobbler with coconut milk ice cream. Enjoy!
Gluten-Free Peach and Blackberry Cobbler
2 peaches, chopped
1 teaspoon cinnamon
1 squeeze of lemon
1/2 teaspoon almond flour
1 cup almond flour
3 tablespoons salted ghee
2 teaspoons maple syrup
Pre-heat oven to 350 degrees F.
Toss fruit with cinnamon, lemon juice, and almond flour. Add the mixture to two oven-safe ramekins.
With a fork mix the almond flour, ghee, and maple syrup together until it forms a crumbly mixture. Sprinkle on top of the fruit. Bake for 20 minutes. Serve.