Peach and Blueberry Cobbler

6 servings

YIELD

15 minutes

PREP TIME

30 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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.

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