Blue skies, bluebonnets, and blueberry peach cobbler—three trademarks of a Texas summer. What makes this nostalgic summer sweet different from the many peach, apple, and dewberry cobblers of our childhood is the addition of our Grain Free Mexican Shortbread Cookies as the crumble.Don’t forget to top with a generous scoop of your favorite ice cream, and we can assure you that those picnic-crashing sugar ants won’t even have time to smell it coming before you and your family have gobbled this one up!
1 pint Blueberries
3 small Peaches, sliced
¼ tsp Sea Salt
¼ cup Maple Syrup
½ tsp Vanilla Extract
1 tsp Arrowroot Starch
1 Lime, juiced
2 tbsp Coconut Oil, melted
1 tbsp Coconut Sugar
2 packages Siete Grain Free Mexican Shortbread Cookies
1 Egg, whisked
Vanilla Ice Cream
Preheat the oven to 375 F. In a baking dish, combine blueberries, maple syrup, salt, vanilla, starch, and lime juice. Shingle sliced peaches over blueberries.
Drizzle melted coconut oil and coconut sugar over peaches.
Bake fruit for 30 minutes . Remove from the oven and shingle cookies in between sliced peaches. Brush each cookie with egg and return to the oven.
Bake again for 20 minutes. Serve warm with ice cream.
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