Our Paleo Family

Paleo Peach and Blueberry Cobbler

The farmer’s market is bursting with delicious fruits and vegetables right now. The kids and I love to go to the market a couple times in the summer, mainly for fruit (and lots of free samples!). We have plenty of vegetables in our own garden, but we don’t grow peaches, my absolute favorite fruit.

We left the market last week quite sweaty (it has been SOOO hot) and heavy-laden with melons, peaches, berries and corn on the cob. I had a nibble of the corn and it was amazingly sweet and crisp. I wish I could eat a whole ear of that summery goodness.

Back home, as I stared at all my lovely produce, I was inspired to turn the peaches and blueberries into a cobbler. The peach cobbler of my pre-paleo days was made with a pie crust base, lots of sugar sweetened fruit, butter and more pastry on top. It was absolutely the taste of summer.

Paleo cobbler will not be the same for sure, but could it still be an amazing summer dessert? You bet!

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Crispy topping and warm, gooey sweetness on the bottom!

Instead of making a pastry crust, I opted for a crumbley streusel type topping. There is so much flavor in this cobbler you’ll have a hard time putting down your spoon!

There are some good peaches in the grocery store, but if you have a farmer’s market nearby, search out some fresh from the farm peaches and blueberries. You won’t regret the extra effort.

Paleo Peach and Blueberry Cobbler
Print Recipe
Peaches, blueberries, crumbly topping, what more could you want?
Servings Prep Time
8 servings 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-45 minutes
Paleo Peach and Blueberry Cobbler
Print Recipe
Peaches, blueberries, crumbly topping, what more could you want?
Servings Prep Time
8 servings 20 minutes
Cook Time
40-45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-45 minutes
Ingredients
Fruit Filling
Topping
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Spread nuts on a baking tray and bake 10-12 minutes, stirring once during baking. Remove from oven and set aside.
  2. While nuts are toasting, prepare the fruit filling: In a mixing bowl, combine sliced peaches, blueberries and all remaining fruit filling ingredients and mix well. Spoon into a greased 8x8 or 9x9 baking dish.
  3. Using the same bowl you used for the fruit, combine all the topping ingredients except the lard (use half the maple sugar in the mix, the other half will be sprinkled on top). Mix well and then work in the lard, rubbing ingredients between your fingers to produce a pebble like crumb topping. Sprinkle evenly over fruit. Sprinkle on the remaining maple sugar.
  4. Bake 15 minutes at 375, then lower oven temperature to 325 degrees and bake 30 minutes more. Serve warm. With ice cream if you dare.
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