Peach & Blueberry Cobbler

Late summer peaches and blueberries are gorgeous and juicy in the pacific northwest.  I picked fresh plump blueberries for this cobbler.  A quick recipe for any night of the week.  Bonus, it's not just gluten-free it's dairy-free too.

Peach & Blueberry Cobbler
Makes 4 large servings

drizzle of almond oil or butter substitute
4 peaches (your favorite variety), peeled & sliced to 1/3" thick
2 tablespoons sugar
1/8 teaspoon cardamom
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
1/2 cup fresh blueberries
1/4 cup Bob's Red Mill Garbanzo Fava flour
1/4 cup almond meal/flour
1/4 cup brown rice flour
1/8 cup tapioca starch
1/3 cup sugar
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/4 cup Spectrum Organic Shortening or your go-to butter substitute (watch the sodium with some of the substitutes, leave out or adjust the salt level if your substitute has sodium)
1 large pinch of turbinado

Preheat oven to 350 degrees F.  Using almond oil or your favorite butter substitute lightly coat the bottom and sides of an 8X8 earthenware baking dish.

Place sliced peaches in a medium size bowl.  In a small bowl, whisk together the 2 tablespoons of sugar with the spices and vanilla.  Sprinkle over the sliced peaches and toss gently until well coated.  Place the sugar coated peaches in the prepared baking dish and sprinkle with blueberries.

In a medium bowl, whisk together all of the flours, starches, sugar, xanthan gum and salt.  Cut in the shortening with a pastry dough blender or 2 butter-knives, mix until the shortening is a coarse crumb.

Top the peaches and blueberries with the flour mixture and sprinkle with turbinado sugar.
Bake at 350 degrees F for approximately 30 minutes or until golden brown and fruit is bubbling.

Serve with a dollop of your favorite ice-cream (dairy-free of course for all of those delicate bellies).