First, I made a buckle, which is like a cake with berries folded in, and lots and lots of fat.  Then I said, “Whoa, girl!  There must be a better way.”  Cobbler!  A cobbler differs from a buckle because the fruit goes in the baking dish and a scant crumble topping goes on top.  A cobbler bakes for a shorter period, is less work, and contains fewer calories, which gives one permission to dollop ice cream or whipped cream on top.

In summer, I eat right out of the garden, barely turning on the oven.  Therefore, I give myself permission to bake a cobbler when friends come over.  And it makes a great breakfast with yogurt, too. To add protein to my cobblers, I mix nut flour (any ground nut or ground seeds) with the flour (einkorn is my favorite because it’s a hardy, ancient grain from the wheat family, but you choose another if you need to be gluten-free.).  Use any organic fruit you like.  Nectarines are my preference because the skin isn’t fuzzy and I don’t peel them, and I chose blueberries because I like dark blue as color contrast.

Serves 6-8  |  bake at 375 degrees  |  use a 9×13 pan

Filling	Topping
3 C organic berries (blueberries are my favorite)	1 C almond flour
6 C sliced nectarines (¼-inch thick)	1 C einkorn flour
1 tsp cinnamon powder	½ C coconut sugar
¼ C maple syrup	½ tsp good salt like Celtic, Himalayan
¼ tsp almond extract	½ C grass-fed butter or coconut oil
additional grass-fed butter or coconut oil for greasing

Preheat oven to 375.  Grease your pan.  In a bowl, toss fruit with cinnamon, maple syrup and almond extract.  My mother, Beatrice, always said that a few drops of almond extract bring out the flavor of stone fruit like peaches and nectarines.  Toss everything together gently.  Place fruit in baking dish and smoosh it slightly with your hand or fist so it’s level in your pan.

Using the steel blade of the food processor, pulse (one second pulses) the topping 4-6 times.  Scrape down work bowl.  Give another 2 or 3 one-second pulses.  You want your crumble topping crumbly.  Don’t over-pulse.  Using your hands, distribute crumble topping over fruit.

Bake cobbler about 20-30 minutes, or until fruit is bubbling and topping is just beginning to brown.  Serve hot, room temp or cold.  Serve as is or with a scoop of ice cream or dollops of whipped cream.   Or with yogurt for breakfast!