| Owl Venice
Peach Berry Cobbler
Total Time: 1 hour + 10 minutes | Servings: 6
made with fresh peaches, fresh berries, coconut sugar, ghee, grain-free flour blend and served with coconut ice cream and drizzled with olive oil
Ingredients:
- 4 yellow peaches
- 1 ½ cup blackberries
- 1 ½ cup blueberries
- ¼ cup honey
- 2 tbsp tapioca flour
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp sea salt
- ⅓ cup ghee, cold
- ½ cup coconut yogurt
- ⅓ cup coconut cream
- 1 tbsp vanilla paste
- Toppings: coconut sugar, coconut ice cream, olive oil + flakey sea salt
Directions:
- Preheat the oven to 400°F. Slice your peaches and then add to a mixing bowl with the fresh berries. Stir in the honey and tapioca flour until all the fruit is coated. Pour the fruit into a baking dish. Bake for 20 minutes until the fruit starts to simmer.
- Make the biscuits by combining the almond flour, cassava flour, coconut sugar, sea salt and baking powder in another large mixing bowl. Add in the cold ghee and use your hands to incorporate the ghee. The dough should be crumbly.
- Heat the coconut yogurt and coconut cream together until slightly warm. Pour into the flour with the vanilla paste and stir to combine.
- Remove the baking dish from the oven. Spoon the biscuit batter into lumps on top of the berry & peach layer. Coat each biscuit with additional coconut cream and then sprinkle it with coconut sugar. Bake for another 25 minutes or until it is slightly golden brown.
- Serve with coconut ice cream, olive oil and sea salt.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.