Recently B and I dined at The Ranch Restaurant in Anaheim for a midweek date night. It was dimly lit with wooden floors and intimate leather lined booths. My first glance at the menu was underwhelming. Rather than my usual narrowing down what to order, I found myself reaching and not particularly excited. The appetizers came out – deviled eggs and roasted artichoke – and quite literally knocked our socks off.
It sounded plain on the menu but came out styled and flavored to impress!
From the appetizers we moved on to an inspiring shared kale salad, lamb chops (for him) and braised short ribs (for me). Every bite had me closing my eyes and going to my special foodie place. And then came the dessert menu. Peach and blueberry cobbler made with local fresh fruit. Yum, yes, please.
The bubbling cobbler came out in a cute mini iron casserole pan, piping hot from the oven. It was divine, though my palate was internally reconstructing the dessert with less sweet, a touch of tart and without the grains and refined sugar. We left full and happy, vowing to return soon.
The next day I noticed that our peach tree was fully loaded with rapidly ripening fruit. A sign from above? It was time to take out my mini cobbler pans…
This cobbler came together simply and sweetly, with the fresh organic summer fruit taking center stage. Coconut palm sugar, coconut flour and ground toasted pecans take the place of refined sugar, refined flour and oats. It’s lighter and a bit more tart than traditional cobbler, giving your sweet tooth just enough.
Feel free to either make this in individual cobbler pans or to make one big cobbler in a casserole pan, depending on how you plan to serve it up. For big groups I have found that the individual cobbler pans are the easiest and prettiest way to serve it up. If you’re just making it to enjoy then a large cobbler pan is a little easier, though your bake time will be extended by 5 to 10 minutes. Enjoy!
- 8 peaches
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- ¼ cup coconut palm sugar
- 2 Tablespoons coconut flour
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F. Lightly grease a casserole pan, or 6 individual ovenproof ramekins with coconut oil.
- Bring a large pot of water to boil. Add the peaches, whole, for 1 minute. Remove and pat dry. Once cooled, remove the skin, pit and cut into large chunks. Place the pieces of peach into a large bowl.
- Add the lemon zest, lemon juice, coconut palm sugar and coconut flour to the bowl of peaches and mix well. Add the blueberries and gently mix until well combined. Spread the fruit mixture into the bottom of the casserole pan or the individual ramekins.
- Place the pecans in a large, dry, skillet over medium heat. Toast, stirring often, until lightly golden. Remove the pecans from the skillet and place in a food processor. Grind into coarse flour. Add the coconut palm sugar, salt, cinnamon and coconut oil and pulse into crumbles.
- Sprinkle the cobbler crumbles evenly over the top of the fruit. Bake for 30-40 minutes, until the fruit is bubbly and the crust is golden. Serve with a scoop of Vanilla Ice Cream. Enjoy!