Our Famous "Cobbler"

OK, we call this cobbler, a term we use loosely for this breakfast treat we indulge in several times a week in the summer. We make it in peach and blueberry or a combo of the two (but not mixed, separated in the dish or overwhelming arguments prevail in the form of your blueberries touched my peaches and now I can not eat any of this!). It is simple and I often have it completed before 6:30 a.m. We chop some peaches into medium chunks, rinse some blueberries and lay them in a shallow casserole dish or pyrex. We dump Nature's Path fruit juice sweetened corn flakes on top and spread them out. Luke puts a bunch of raw pecans, a few raw cashews, almonds and walnuts in the coffee grinder and grinds them well. I must admit he broke one coffee grinder so far and maybe 8 year old boys are not the most coffee grinder savvy bunch around. We spread the nut mixture over the top and then drizzle organic grade B maple syrup over the whole shebang. We pop it in the preheated oven and bake for about 25 minutes on 350 degrees so the fruit gets juicy and cooked through and the top browns gently. If you rush the dish, the top might burn before the fruit gets properly cooked so beware.

Anyway, this gem of a dish, gluten free, sometimes beautiful, sometimes not, always tasty provides us with summer sweet breakfasts. The nuts are a great protein and fat added to the otherwise sweet dish and change the digestion and the blood sugar effect dramatically. And in our house, the kids can do the entire job but I do take it out of the oven for them...

p.s. we do not skimp on raw fruit either and frequently enjoy fruit salads like the one pictured above, pictured merely because I liked the picture, and often add sesame seeds to the top...