BLACKBERRY, PEACH AND OAT COBBLER

Blackberry, Peach and Oat Cobbler image

Yield makes 8 slices

Number Of Ingredients 13

3 cups sliced fresh peaches, skin remaining
1 cup fresh blackberries
1/4 cup arrowroot
1/2 cup agave nectar
1 1/2 teaspoons salt
1 cup whole spelt flour
1/3 cup rolled oats
3 tablespoons evaporated cane juice, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 cup coconut oil, plus more for brushing
1 teaspoon pure vanilla extract
1/4 cup hot water

Steps:

Preheat the oven to 325°F. Line the bottom of an 8 × 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
In a small bowl, combine the peaches, blackberries, arrowroot, 1/4 cup of the agave nectar, and 1/4 teaspoon of the salt with a rubber spatula; set aside. In a medium bowl, whisk together the flour, oats, 3 tablespoons evaporated cane juice, baking powder, cinnamon, and the remaining 1 1/4 teaspoons salt. Add the oil, the remaining 1/4 cup agave nectar, the vanilla, and the hot water to the dry ingredients. Stir until a moist dough is formed.
Using a rubber spatula, spread the peach and blackberry mix evenly in the prepared pan. Drop spoonfuls of the batter over the top of the fruit, but do not spread them. Sprinkle the top with evaporated cane juice.
Bake the cobbler on the center rack for 20 minutes. The finished cobbler will have a golden crust, and the juice from the fruit will bubble up through the gaps in the cobbler topping.
Let the cobbler stand for 15 minutes before serving it warm and directly from the pan. Store leftovers at room temperature, covered in plastic wrap, for up to 3 days.