Peach-Apricot Cobbler

Peach-Apricot Cobbler
Yields 6 servings
  • 3 apricots, sliced
  • 3 yellow peaches, sliced
  • 1/2 lemon, juiced
  • 1/3 cup + 2 Tbsp. coconut sugar
  • 1 cup + 1 Tbsp. whole wheat flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 Tbsp. butter, melted
  • 3 Tbsp. Pompeian Organic Extra Virgin Olive Oil
  • 1/3 cup nondairy milk
  1. Preheat oven to 350 degrees F. 
  2. Slice apricots and peaches and add them to a medium bowl, along with lemon juice, 2 tablespoons coconut sugar, and 1 tablespoon whole wheat flour. Toss.
  3. Spray a 7 or 8" round baking pan or 11x9 baking sheet with Pompeian Organic Extra Virgin Olive Oil Spray. Add fruit to the bottom of the baking pan.
  4. In a second medium sized bowl, whisk together 1 cup whole wheat flour, 1/3 cup coconut sugar, baking soda, and salt. Add in butter, Pompeian Organic Extra Virgin Olive Oil, and nondairy milk. Whisk just until combined.
  5. Form your dough into about 6 "biscuits" and place on top of your fruit. 
  6. Bake for 20 minutes, remove and sprinkle with more coconut sugar. Return to oven and bake for another 10 minutes.
  7. Remove from oven, top with ice cream (optional), and enjoy.

Author: Brewing Happiness

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