To be honest, my birthday kind of snuck up on me this year! Usually I have some elaborate camping trip planned out that we would be embarking on this weekend. But, WHOOPS. Here it is and I’ve completely neglected my adventure planning. But thats okay. I have a few trips “in the works” and I get to be with my bud (Scott) all day – so I know its going to be the most wonderful day. Yesterday was almost a more exciting anniversary of sorts, because exactly seven years ago on that day I was introduced to Scott – and you better believe he did some of the sweetest things yesterday to remind me of so many special, life changing, adventurous times we have shared together since. I tear up just thinking about the sweet words he shared with me, and the memories we have made together. So here is to another year of life with you, my man, let’s keep writing our story.
As far as birthday desserts go, I choose campfire s’mores in a vast National Park every year, and will continue to do so ;). But for the sake of variety I’m bringing you one of my favorite summer desserts. Cobbler. Peach being a childhood favorite, only made better with the addition of blackberries here. I owe my cobbler skills to Yossy of Apt. 2 Baking Company, and Melissa from The Fauxmartha (for reminding me of the sugar and zest trick). Thank you ladies for always inspiring me – my taste buds and tummy are very grateful. So now, before it gets too hot to turn your oven on – let’s bake a little cobbler and serve it with a scoop of melty ice cream. Preferably enjoyed after a day of playing in the pool. (I’m so there summer, you’re going to be great.)
It’s going to be a toasty weekend here in CA, so if I could have three of my favorite bloggers cook for me I would choose Danielle’s green garlic gazpacho, Lindsey’s granola ice cream, and Meg’s strawberry oat smoothie.
I think this guy’s commitment to a skinned watermelon hack is pretty hilarious. And awesome.
An Instagram-er who I have loved following for years and has been especially catching my eye lately with her drop dead stunning photography skills is sweet Diem of @dltvo.
Two cookbooks I am the most excited about for this year is Molly’s Molly On The Range (even though I won’t be able to make most of the recipes, I know it will be beautiful and her writing captivating/hilarious) and Green Kitchen Stories’ Healthy and Colorful Smoothies For Everyday (this one I know I’ll use daily).
My adventurous, wanderlust heart is craving to climb the lighthouse at Neist Point, bike across Prince Edward Island, and sit in the meadows of Yosemite Valley every night.
For some weekend tunes, I’m really digging the newest album by Plants and Animals.
2 cups fresh blackberries
3 cups diced yellow peaches (4 small or 3 medium)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup maple sugar*
1/2 teaspoon ground vanilla bean (or the seed of 1 pod)
4 teaspoons arrowroot starch
pinch of sea salt
1 1/4 cup whole spelt flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 tablespoons maple sugar*
5 tablespoons virgin coconut oil, melted
1/2 cup unsweetened, plain almond milk
1/2 teaspoon vanilla extract
*The maple sugar I use here works best. It is simply dehydrated maple syrup. If you cannot find any, coconut sugar will substitute well too. Organic cane sugar as a last option. However, do not substitute with syrups (maple or coconut), the extra liquid will alter the end result.
Preheat the oven to 400F.
Begin with the filling. In a medium mixing bowl, combine the lemon zest, maple sugar, and ground vanilla bean. Massage with your fingers, infusing the sugar with the vanilla and zest. Add the fruit and toss to coat. Sprinkle with the lemon juice and arrowroot starch, and toss to coat once more. Add to a 9-10 inch glass or ceramic pie plate (or 9×13 dish) and spread out evenly.
Next make the biscuits. Combine the flour, baking powder, baking soda, salt, cinnamon, and maple sugar in a mixing bowl and stir to combine. Drizzle the coconut oil, almond milk, and vanilla over the dry mixture and stir well until it begins to thicken. Drop heaping scoops of biscuit dough on top of the fruit (about 7 or 9 rounds, depending on size). Place in the oven and bake for 22 to 25 minutes. The fruit should be bubbling, and the the biscuits a golden brown.
Let cool on the counter before serving. I prefer mine room temperature with a scoop of my classic vanilla bean ice cream. Scott prefer’s his chilled in the fridge for a few hours. However you like, enjoy it well, and happy summer days to you!
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