Late July to mid August is the best time for juicy peaches & cherries in Colorado! Not many folks from out of state realize that Palisade Peaches are some of the best around. My friend who is an amazing gardener thinks their sweetness is due to the hot days & cold nights out here, & I think she's onto something. With the abundance of top notch peaches & cherries we've been getting from the Boulder Farmers Market, I was inspired to create the Colorado Cobbler this July! It's so oh so sweet with no sugar added - try it for yourself!
Ingredients
Filling
1 tbsp ghee
2 cups pitted cherries
3 peaches
1 squeezed lemon juice
1 tsp vanilla
2 tbsp arrowroot starch or corn starch
small handful chopped & crushed chocolate mint leaves
dash of sea salt
Topping
1/2 cups shredded coconut
1/2 cups sliced almonds
1/4 cup hulled hemp seeds
1/4 cup rolled gluten free rolled oats - I always use Bob's Red Mill
1.5 tbsp ghee
1 tbsp maple syrup
The Process
start by pitting your cherries & peaches - I cut the cherries in half & pull out the pit - for the peaches, I slice each into 6-8 slices & pull apart off the peach pit
preheat oven to 350 degrees Fahrenheit
mix the ingredients from the "Filling" section together in a bowl, except for the 1 tbsp ghee
use the 1 tbsp ghee to grease your pie dish
pour the filling mixture into your ghee greased pie dish
next, stir your "Topping" together - I reuse the bowl that I was just stirring the filling in, to save dishes & add extra flavor!
once all of your topping ingredients are well mixed, pour the topping over your filling in the pie dish
bake your cobbler at 350 degrees Fahrenheit for 30 minutes
let cool & enjoy!
Get your peaches ripe while you can! The cherries are some of the best I've ever had as well! Support your local, organic farmers. We need them now more than ever.
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