INGREDIENTS

For the filling

12 peaches, blanched, peeled and thickly sliced (yields 6 cups)
1/2 cup Wholesome Organic Sucanat or Wholesome Organic Dark Brown Sugar
1/4 cup arrowroot powder
1 tsp pure lemon extract or 6 tbsp fresh lemon juice

For the topping

1/4 cup whole wheat pastry flour
1/4 cup unbleached white flour
1/2 tsp baking powder
1/8 tsp sea salt
1/8 tsp ground cinnamon
1/4 cup water
2 tbsp Wholesome Organic Blue Agave
1 tsp canola oil
1/2 tsp pure vanilla extract
Whipping cream for garnish

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INSTRUCTIONS

For the filling:

Preheat the oven to 375°F.

In a mixing bowl, combine peaches, organic Sucanat or organic dark brown sugar, arrowroot and lemon extract and mix well.

Pour filling into a lightly oiled 8 x 12-inch baking pan and set aside.

For the topping:

In a mixing bowl, combine flours, baking powder, salt and cinnamon and mix well. In another bowl, combine water, agave, oil and vanilla extract and mix well.

Add dry ingredients to the wet and whisk together until well blended.

Pour the topping over the filling and bake for 30 minutes or until the top is lightly browned and the cobbler seems a little springy.

Remove pan and let cool.

Serve with dollops of whipping cream.

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Recipe Source: Eco-Cuisine