Peach and Blueberry Cobbler
Filling: 4 peaches, peeled and sliced 1-½ cups blueberries (fresh or frozen) ¼ cup maple syrup 1 tablespoon Anthony’s Arrowroot Starch Topping: 1-¼ cups Anthony’s Buckwheat Flour 1 cup Anthony’s Shredded Coconut ¼ cup Anthony’s Organic Cane Sugar 1 egg white ¼ cup Anthony's Organic Extra Virgin Coconut Oil, softened
Preheat the oven to 350° F. Filling: In a 9” pie plate, combine all filling ingredients and toss. Topping: In a small mixing bowl, combine the buckwheat flour, coconut, and sugar. Add the egg white and coconut oil and mix well. Crumble over filling. Bake for 30-35 minutes, or until filling is bubbly and topping is golden brown.