Peach Blueberry Cobbler

Filling:
6 cups frozen peach slices,
   thawed and roughly chopped
2 cups blueberries
1 lemon, zested 1st and juiced
1/4 cup cornstarch
1 cup agave syrup, date sugar, or
   sweetener of choice
1/2 tsp. salt

Topping:
1-2 cups raw pecans, walnuts, or
   almonds – chopped
1 1/2 cups rolled oats or instant
   oats
1 cup pure maple syrup
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Preheat oven to 350. In a large mixing bowl, combine all Filling ingredients and mix well. Pour into a 9 x 13 pan. In the same bowl, add all the Topping ingredients and stir well. Let that sit for about 15 minutes to moisten the oats up a bit. Add topping over the filling mix and bake, uncovered for appr. 25-30 minutes until bubbly.  Serve with non-dairy whip topping or vanilla ice cream.

 

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