Oh boy, this is yummy. I follow a chef/writer Mark Bittman and he posted a recipe for a Blueberry Cobbler the other day. It asked for white flour and 1 cup of sugar, so I of course set out to modify it. I had fresh picked peaches and blueberries from Kelowna and I was ready to experiment. If you want the original recipe, follow the link above, but for the no white sugar version, here you go. I saw no reason on adding white sugar or all that butter to it. I used honey instead and thickened it with a bit of Kuzu, or Japanese Arrowroot.
- 4 cups Blueberries
- 4 cups sliced Peaches, skin on
- 4-8 tbsp Honey (instead of 1 cup of sugar)
- 1 tbsp Kuzu mixed in 1 tbsp water (or use the appropriate amount of cornstarch for a bit of thickening)
- 4 tbsp cold Butter (instead of 8 tbsp)
- 1/4 cup Whole Wheat Flour
- 1/4 cup Spelt Flour
- 1/2 tsp Baking Powder (I use wheat & corn free, but double the amount)
- Pinch Salt
- 1 Egg
- 1/2 tsp Vanilla Extract (get the good stuff, it’s worth it)
Mix the flour, baking powder and salt together. Cut the butter into small pieces, add to the flour mixture. Using a pastry knife cut the butter into the flour mixture as well as you can. Add 2-6 tbsp of honey, experiment with how sweet you like it, blend with pastry knife. If you have a food processor you can pulse the flour mixture, butter and honey together using it.