Oh hai, sweet stonefruits, the hallmark of Summer and all things sticky and delicious. We can’t tell you how happy we are to see you gracing the marketcarts and fruit aisles of our local grocers once more – hurray!
Just in time for us to make this truly delicious cobbler, and with gluten-free and vegan options it’s near impossible to go wrong. The best bits? It’s super simple to whip up, and if you’re in a pinch you can substitute fresh peaches for tinned – we won’t tell.
8 ripe peaches, halved, pits removed and chopped into wedges
1/2 cup peach or mango juice
1 cup gluten free or regular oats
1/4 cup LSA meal
1/4 cup coconut flour
1/2 cup roughly chopped hazelnuts
2 Tbsp light brown sugar
2 Tbsp coconut sugar (or sub more brown sugar)
pinch sea salt
4 Tbsp coconut oil
Full cream vanilla bean yogurt or coconut yogurt, to serve
Preheat oven to 180* and lightly coat a loaf tin or small baking dish with coconut oil.
Add fruit directly to the dish as you chop it and spread flat. Pour 1/2 the juice over the fruits.
Combine crumble ingredients in a mixing bowl (including 4 Tbsp oil and the other 1/2 of the juice) and, using your hands, mix until everything is evenly distributed.
Evenly layer on top of the fruit and bake for 40 minutes, or until the fruit is bubbling and the top is crisp and golden.
Serve up warm straight out of the oven with the yogurt of your choice, or enjoy the juicy leftovers the next day – it should keep for up to 3 days covered in the refrigerator.