Peach-Raspberry-Coconut Cobbler

Not too long ago, peaches were in season. They were huge, sweet, ripe and being sold everywhere. I'd never been a big peach fan, but I was at the store one day and they were just calling out to me. When something natural and healthy is calling your name, I suggest you take notice. I went home with a bag full of them and started trying to figure out what to do.

Peach smoothies were an obvious option. We made a few of those and I'd eat the peaches fresh if they were crisp enough. I'd cut them up and put them on my crepes. When they started getting soft, it dawned on me. Duh, peach cobbler!

Gluten-free peach cobbler recipes were everywhere, but they all had mixed reviews. My rule is simple: if the recipe doesn't get overall great reviews, I'm not going to waste my time or money making it. Then I found one that was almost perfect. I made a few tweaks and ended up with a sweet, delicious cobbler.

My disclaimer is that I couldn't find a convincingly delicious way to replicate the crumbly goodness that generally goes on top. But trust me - you won't even miss it.

Ingredients:
2 medium peaches, pitted and chopped into tiny morsels
1/4 cup water
1 cup frozen raspberries (or fresh if you're not worried about cost)
Cinnamon & Nutmeg
2 tablespoons unsweetened, shredded coconut
3/4 cup sunflower seed meal
1/4 cup full-fat coconut milk (from a can)
6 tablespoons honey (or agave)
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Put peaches and water in a small saucepan, bring to a simmer, and cook about ten minutes or until peaches are tender. I leave the peels on the peaches because, to me, it isn't worth the time it takes to peel the little beeotches.

Use a wire mesh strainer and drain excess water from peaches. Return to saucepan, add raspberries, and sprinkle with cinnamon and nutmeg. Return to a simmer until raspberries are sufficiently broken up. This will obviously take longer if you're using frozen over fresh.

While fruit is simmering, prepare your base. Mix sunflower seed meal, coconut milk, egg, honey and vanilla together in a large bowl. Use a whisk to make sure all the little sunflower seed clumps get mixed together well.

Spray six oven-safe ramekins with cooking spray and set on a cookie sheet. If you don't use cooking spray, melt a small amount of butter or coconut oil and brush in dishes. Divide the batter between the dishes, about 2 to 3 tablespoons each. Sprinkle a teaspoon of coconut flakes over top of each (focusing on the middle), then top with fruit mix. There should be enough fruit for about 2 tablespoons per dish.

Bake for 25 to 30 minutes or until edges are slightly golden brown. Let cool for ten to fifteen minutes and serve. For leftovers, cover each ramekin with a small piece of foil and refrigerate.

Note: Do NOT attempt to make one big cobber. It won't cook through or set right.