Blueberry & Nectarine Cobbler

OZBLU® BLUEBERRY & NECTARINE COBBLER

We have create this dessert for vegans and people with allergies, but it works perfectly should you want to swap the coconut oil for butter, the gluten-free flour for plain flour, and the milk for any plant or dairy milk.

INGREDIENTS

SERVES 6-8

PREP TIME 10 minutes

COOK TIME 35-45 minutes

• 1 x 720 ml jar OZblu® blueberry pie filling
• 6 nectarines or peaches, cut into wedges
• 160 g coconut oil, softened
• 300 g gluten free flour
• 1 ½ tsp cinnamon
• 6 tsp sugar or coconut sugar
• 1 ½ tsp baking powder
• 140 g coconut oil
• 90 ml plant-based milk

METHOD

1. Preheat oven to 180°C (160°C fan bake). Lightly grease a large ovenproof dish, about 20 x 30cm in size. Tip the blueberry pie filling into the dish. Spread the nectarine pieces over the dish and set aside.
2. For the topping, sift all the dry ingredients into a bowl, rub in the softened coconut oil to form breadcrumbs. Pour over the milk and mix into a dough. If too dry, add a dash more milk. If you have a food processor, you can whip this all together in minutes.
3. Shape the dough into 8-10 flat rounds, press into the filling and bake in the oven for 35 to 45 minutes or until golden brown. Serve with ice cream or cream. Enjoy!

NUTRITION

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