While I’m never thrilled when the summer ends, I’m a huge fan of fall. It’s my favourite season, aside from the fact that winter comes next. The best part is early fall and the re-introduction of fall-inspired cooking. Everything becomes a little heartier and warmer with an overall comfort-food kind of energy.
Early fall also means it’s the end of the season for certain summer produce. This is a great opportunity to stock up on some of your favourite summer items and use them in recipes or even freeze them for wintertime smoothies. Peaches & berries are two of my favourite summer fruits, so at the end of the summer, I always try to stock up a bit before they become hard to find for a few months.
This recipe is inspired by the fresh peaches and blueberries that I enjoy and will miss. I actually love cooked fruit, so making desserts that have a cobbler-style base is one of my go-to choices. I’ve experimented with a lot of different cobbler toppings over the years, and this one has to be one of my all-time favourites. This cobbler is topped with almond butter granola, so it gives a bit of texture to the warm fruit. The best part? It’s completely dairy-free, gluten-free & made with natural sugar instead of refined. Blueberries are also packed with antioxidants, so there’s the extra health benefit added to the cobbler, muffin or pie recipes.
What’s even better about this recipe is that not only does it make a great dessert, but it can also be enjoyed as breakfast. Since there is only a small amount of added sugar, it’s comparable to topping your waffles or pancakes with some maple syrup. For a fully rounded breakfast, add some Greek yogurt for calcium & protein, or simply enjoy the cobbler on its own.
- 2 and ½ fresh ripe peaches
- 1 cup fresh blueberries
- 2 + 1 tbsp pure maple syrup
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 and ½ cups gluten-free oats
- 2 tbsp all-natural almond butter
- ½ tbsp cornstarch or arrowroot flour
Optional: 1 tsp chia seeds & ¼ cup diced almonds
Equipment: Loaf pan
- Preheat your oven to 350 degrees F.
- Dice your peaches into 1-inch cubes and add to loaf pan.
- Wash your blueberries and add to the same pan as the peaches.
- Add 2 tbsp of maple syrup, 1 tsp of cinnamon and the cornstarch to the fruit. Mix everything together well until the fruit is evenly coated.
- In a small bowl, add the oats, remaining maple syrup and almond butter. If you’re using chia & diced almonds, add these in too.
- Stir well to combine your oats with the almond butter and maple syrup. You’ll know it’s ready when the mixture starts to hold together.
- Pour your oat mixture onto your mixed fruit that is in the loaf pan.
- Bake in the oven for 40-50 minutes. Cook time will vary based on the intensity of your oven. Check the cobbler at 40 minutes and if it’s bubbling, you can remove it. If not, finish cooking for the final 10 minutes.