Summer Berry Peach Cobbler

Ingredients

• 4 large ripe peaches
• sliced
• 1 pint fresh blueberries
• rinsed
• 1/4 cup light agave nectar
• Juice of 1 lemon
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups sprouted spelt flour or whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 2 1/2 tablespoons unsalted butter or nonhydrogenated butter substitute
• very cold
• 1 teaspoon freshly grated lemon zest
• 1/4 cup light agave nectar
• 1/2 cup buttermilk or low-fat plain kefir
• Sinfully Rich Vanilla Bean Ice Cream (page 82) or Soy Vanilla Ice Cream (page 83)
• for garnish (optional)

Instructions

1. Preheat the oven to 375F.
2. To make the filling, toss all the filling ingredients together in a bowl.
3. Spoon into an 8-inch square baking pan.
4. To make the topping, pulse the flour, baking powder, baking soda, salt, and cinnamon in a food processor with the cold butter until it resembles coarse meal.
5. Place the mixture in a bowl.
6. In a separate bowl, whisk together the lemon zest, agave nectar, and buttermilk.
7. Make a well in the center of the flour mixture and slowly pour the buttermilk mixture into the well.
8. Use a fork to gently stir the ingredients together to form a dough.
9. Turn the dough out onto a lightly floured work surface and pat into an 8-inch square.
10. Drape the dough carefully over the fruit, cobbling it by pinching it all over the top.
11. Take care not to tear it.
12. If you do make a hole, just press the dough together with your wet fingers.
13. Prick the dough all over with a fork and bake for 35 to 40 minutes, until golden.
14. Let cool in the pan for 15 to 20 minutes to set before serving.
15. Serve with vanilla ice cream if desired.