Blueberry Peach Cobbler
A mouth watering, sweet Blueberry Peach Cobbler that's filled with fresh summer flavours and baked with a fluffy sweet and savoury Hemp & pecan biscuit right on top.
Servings: 8
Ingredients
Filling
- 6-8 ripe peaches sliced
- 2 cups blueberries
- 2 tbsp orange juice
- 1 tbsp orange zest
- 2 tbsp honey or maple syrup
- 2 tbsp arrowroot flour
- pinch of salt
- ½ tsp cinnamon
Biscuit Topping
- 1 cup + 2 tbsp light spelt flour
- 1/4 cup Manitoba Harvest Hemp Hearts
- 1/4 cup raw pecans chopped
- 1/2 cup quick oats
- 1/2 tsp sea salt
- ¼ tsp cinnamon
- 2 tbsp coconut sugar
- 1/2 cup cold coconut oil cubed*
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup soy milk + 1/2 tbsp ACV
Instructions
- Preheat oven to 350F.
- In a large bowl, add all the filling ingredients and mix with a spatula. Pour filling into a baking dish and set aside.
- In a small bowl, mix together milk and acv and set in the fridge for 15 minutes to thicken up.
- In another large bowl, add flour, Hemp Hearts, pecans, oats, salt, cinnamon, baking powder, baking soda and mix until combined. Then, use a pastry mixer to mix in the cold, cubed coconut oil until the batter starts to form a crumbly texture.
- Next, slowly add in the milk mixture until dough forms.
- Knead gently with your hands to form a ball. If your dough is too sticky, then add a bit of flour.
- Begin tearing off chunks of dough and place them on top of the filling in the baking dish.
- Bake in the oven for 30-35 min until the fruit begins to bubble and the biscuit is golden brown on top.
Notes
*Chill your coconut oil in the fridge until ready to use.