Blackberry Peach Cobbler with Almond Crust

It was a rainy Friday afternoon, and my outside summer plans had been foiled. So I pulled the old "let's try a new recipe!" card. I "Pandora'd" some Dave Barnes (great baking music), lit some candles, and browsed through a few favorite blogs, and found a perfectly do-able recipe ready to be brought to life and enjoyed.

I adapted this recipe from the Roost Blog. I modified some of the ingrediants, and procedures, but I think it turned out okay... (the poor cobbler didn't even last to the next day).

Blackberry Peach Cobbler with Almond Crust

For the Crust

• 1 1/2 cups almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup melted ghee (or butter or oil of choice: grapeseed, canola...)
• 1 TBSP honey
• 1 tsp pure vanilla extract
• cinnamon for dusting

Preheat oven to 350F. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry ingredients and form into a ball using a spatula. Lay down a piece of parchment paper and place your dough on top. Place another piece of parchment paper on top of dough and flatten in a disk shape with your hand. Using a rolling pin roll out dough until it is wide enough to drape over a 9-inch pie pan.

Once rolled out place in fridge for 30 minutes.

For the Filling

• 5-7 peaches, peeled and sliced (this will vary due to size so just eyeball it)
• 1 pint of blackberries (again, just eyeball it if you need to add more or less)
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 vanilla bean, seeds scraped and pod discarded
• 2 TBSP melted ghee or butter
• 1/4 cup honey ( I used just a "sprinke" of honey instead, and it did the trick!)
• *optional: chopped pecans,walnuts, or coconut for an added crunch

Toss (I think it is easiest to use my clean hands) all ingredients into a 9 inch pie pan until well incorporated. Remove pie crust from fridge and carefully drape over filling. This dough is delicate so if pieces fall off just stick them back on. Carefully tuck the edges in. (If you want "thinner" pieces I like using a 9X13 inch pan. The recipe makes a generous amount of crust can be rolled to size.)

Dust cinnamon over the top and place in the oven for 20-25 minutes. Because almond flour is made of almonds the crust will turn golden brown quickly, this is normal and adds so much flavor so don't think you are burning the crust :)

After that place some foil over the top and allow to cook another 10 minutes.

Remove from oven and allow to cool for 30 minutes. When you cut into the cobbler it will be very juicy. Normal cobblers typically have flour mixed in the filling to absorb some of the juices but in our case we obviously leave this out. The juices add so much flavor and though this cobbler doesn't produce "pretty" slices, the taste is delicious! So just scoop some up in a bowl, brew a pot of coffee and ENJOY!

*Note: Almond Flour:

You can buy almond flour at a local health food co-op, or even in the "organic section" in most grocery stores. It tends to be quite expensive unless you buy in bulk or make your own. I have been making my own in a magic bullet or my coffee grinder. It seems to work well!