When we picked blueberries a few weeks ago, the first thing I really wanted to make was my old favorite Blueberry-Peach Cobbler from Cooking Light Magazine. I have had a Cooking Light subscription forever, and I have been making that cobbler for years. I love the combination of peaches and blueberries. It just simply tastes like summer to me.
In the past couple years, I would simply veer off the Paleo path and make it as originally written. We would enjoy every last bite of our delicious summer dessert, and then go right back to our regularly scheduled eating program. This is what is commonly referred to as the “80/20 Rule.” Eighty percent of the time, you eat really well, and the other 20 percent of the time you allow yourself treats. It is perfectly fine to completely veer off track every great once in a while, unless you have a food allergy or sensitivity. This summer, we are working with Natalie’s dairy and gluten sensitivities, but I was determined to figure out a way to make one of our favorite treats!
It took me a couple of attempts to recreate this, but this one is the winner! The kids wanted to eat the whole pan.
I used ghee in this version. Ghee is simply clarified butter, which means that all the milk solids have been cooked off, leaving only the fat behind. You get all the delicious butter taste and the wonderful fat soluble vitamins of butter, but in a dairy-free package.
You might be asking yourself what in the world to do with all the leftover egg yolks. Do NOT waste them!! There is SO much wonderful nutrition in the yolks. You could add them a few at a time to scrambled eggs. You could use them in a custard. I realize not many people are comfortable with eating raw eggs, but since we buy our pastured eggs from a farmer, and we trust the cleanliness, we will even add them to our smoothies.
Peach Cobbler with Blueberry Biscuit Topping
(biscuit topping based on this recipe)
For the filling:
5 pound peaches, pitted and sliced (you could also peel them, but the peels don’t bother us in this)
Juice from 1/2 large lemon
1/2 cup maple syrup
1/8 teaspoon salt
3 Tablespoons arrowroot powder
For the topping:
2 cups blanched almond flour
1/2 cup coconut flour
1/4 cup coconut sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
4 Tablespoons melted butter, ghee or coconut oil
Juice from 1/2 large lemon
10 egg whites, just under 2 cups
1 dry pint fresh blueberries
1) Preheat the oven to 400 degrees.
2) Place the peaches in a large bowl and add the lemon juice, maple syrup, salt and arrowroot powder. Toss to coat and pour evenly into a 13X9 inch pan. Set aside.
3) Mix the almond flour, coconut flour, baking powder, and sea salt in a medium bowl.
4) Stir the melted fat of your choice and lemon juice into the dry ingredients with a fork.
5) In a separate bowl, using an electric hand mixer, whip the egg whites until peaks form. Pour the egg whites into the bowl with the dry ingredients and then stir by hand to combine thoroughly. The volume of the egg whites will decrease substantially, but they make the topping fluffy. Fold in the blueberries.
6) Place dollops of the biscuit topping evenly over the peach filling, and spread the batter evenly over the peaches.
7) Bake at 400 degrees for 45-50 minutes, until filling is bubbly and the topping is golden brown.
Store the leftovers in the refrigerator-if there are any!