Peach Chia Cobbler

I did this with leftover home-canned peaches and some blueberries. Great way to use up buttermilk too.  It was a hit!

Pour a few cups macerated fruit, or canned peaches (or a combination) into a large baking dish or pie pan. If it's liquidy, add 1-2 TB chia seeds and stir (or substitute tapioca pearls).  Set aside.

Pulse to combine in food processor: 
1 C whole wheat flour
1.5 tea baking powder
0.5 tea salt
5 TB butter

Add 1/2 C oats and 1/2 C buttermilk to food processor mixture, pulse to combine.  Spread this crumb topping over the top of the fruit in the pan.

Sprinkle 1-2 TB sugar crystals ("sugar in the raw" or turbinado) over the top of the dough in the pan. 

Bake for 45 minutes or more at 375 F until golden on top.

Serve with tea or iced tea. 

1 comment:

Lori said...

Arrowroot makes a great replacement thickener for chia or tapioca starch too--I just used it in a cobbler with good results :)