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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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8
Author: Nikole Goncalves



  • 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


  • 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.


*Chill your coconut oil in the fridge until ready to use.