Blueberry Peach Cobbler

Blueberry Peach Cobbler

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Yield: - 8 +

Author: Rachel Aust

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Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

IngredientsUSMetric

Filling

• · 2 cups blueberries
• · 1 cup diced peaches
• · ¼ teaspoon lemon zest
• · 2 tablespoons granulated erythritol
• · ½ teaspoon ground cinnamon
• · ½ teaspoon pure vanilla extract

Crust

• · 1 cup almond flour
• · ½ cup quick-cooking oats
• · 2 tablespoons granulated erythritol
• · 1/8 teaspoon ground cinnamon
• · 1 large egg
• · ½ cup coconut oil, melted

Instructions

1. 1. Preheat oven to 190 degrees Celsius and have a 25cm baking dish at the ready.
2. 2. Add the filling ingredients to the dish. Toss to combine.
3. 3. Whisk the almond flour, oats, erythritol, and cinnamon together in a bowl.
4. 4. Whisk the egg and oil together in a separate bowl.
5. 5. Mix as you add the dry ingredients to the wet ingredients until a crumbly dough forms.
6. 6. Sprinkle the cobbler topping over the filling.
7. 7. Bake for 20 minutes or until the cobbler is golden brown on top and the filling bubbles around the edges.
8. 8. Cool for 5 minutes, then serve.

Notes

Use refined coconut oil if you don’t want the topping to have a coconut flavour.

Nutrition Facts

Calories

259

Fat (grams)

21

Sat. Fat (grams)

12

Carbs (grams)

20

Fiber (grams)

3.5

Net carbs

16.5

Sugar (grams)

6

Protein (grams)

5

Sodium (milligrams)

8

Cholesterol (grams)

23

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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