Healthy Blueberry-Peach Cobbler

I have a confession to make:

I'm not a big fan of Summer.

It's not that I don't appreciate the extra daylight, or the green things growing and four-legged things hopping about.  I just really, really, really, really, really, really hate the heat.  And the humidity.

I live in Maryland, where it's so hot and humid during the summer that legend has it you can boil your crabs in an empty pot.  Crabs have been known to walk out of the Chesapeake Bay, wave their little claws in the air in a pitiful attempt to cool off, and then spontaneously steam right there on the sandy shore, turning bright red within twenty seconds.

People actually sit in their beach chairs waiting for these moments, a cold beer in one hand and a shaker full of Old Bay in the other.  Primed for carnage.

But enough urban legends for one day.  As much as I hate having to wring out my clothes every twenty minutes, summer does have its advantages.  And for me, most of those pluses come in the form of food.

Like peaches.  And blueberries.  Just like the ones I used to make this delicious, healthy, easy cobbler.

Our CSA provided us with some scrumptious-looking peaches and blueberries this week, and I knew immediately I wanted to make a cobbler.   I made a similar version a couple of years ago when I was participating in the Daniel Fast, and was restricted from eating any refined sugar or artificial ingredients.

So instead of a sugary cobbler crust, I cheated a little bit.  Granola, coconut almond milk, and maple syrup combine to form the delightfully flavorful top layer to the dish.  Easy peasy, since granola is already packed with flavor and nuts and such.

Try this if you want a healthy yet decadent summertime treat.  Oh yes, and be sure to top it with whipped cream.  A little less healthy, but whipped cream is mostly air anyway, right?

And we could all use a little more air.

Blueberry-Peach Cobbler

(Serves 2; Total time: 30 minutes)

1 cup fresh blueberries

2 medium peaches, thinly sliced

1 tsp arrowroot powder or corn starch

1/2 tsp vanilla extract

1/8 - 1/4 cup coconut almond milk blend (I used Almond Breeze)

1 Tbsp maple syrup

1/2 cup granola

1. Preheat oven to 325 degrees.  Combine the fruit, arrowroot powder, and vanilla extract in a bowl, stirring carefully to avoid breaking the berries.  Set aside.
2. Combine the remaining ingredients in a microwave-safe bowl.  Microwave in thirty second increments until the granola has softened and most of the liquid is absorbed.  If the granola is soft but there is a lot of extra liquid, just pour most of it off.
3. Divide fruit among individual oven-safe dishes (I used my creme brûlée dishes).  Top with dollops of the granola mixture, spreading evenly.  It's okay if there are pockets of fruit showing through.
4. Place the dishes on a baking sheet and bake in the center rack of the oven for 20 - 25 minutes, until they start to brown and the fruit starts to bubble.
5. Turn the broiler to high and broil for 5 - 10 minutes, until the granola is crisp again.

Eat well.