| Total Fat | 10 g |
| Total Carbohydrates | 38 g |
| Cholesterol | - |
| Sodium | - |
| Potassium | - |
| Dietary Fiber | 2.4 g |
| Sugars | 24 g |
| Protein | 2.6 g |
Preheat oven to 375 degrees F. Grease 9×9 inch pan or 2 quart baking dish with nonstick cooking spray.
Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, coconut almond milk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
Combine cinnamon and sugar and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!
Courtesy of: Ambitious Kitchen
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