Blueberry Cherry Balsamic Cobbler Recipe for Summer Baking

Blueberry-Cherry Balsamic Cobbler

• 1½ cup water
• ½ cup quinoa
• 3 cups fresh sweet cherries pitted and halved
• 1 cup blueberries
• 1 tablespoon balsamic vinegar
• ½ cup coconut sugar
• ½ cup wheat flour
• ½ cup coconut oil
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon salt

• Preheat the oven to 400°F (200°C). In a saucepan, bring the water to a boil, add the quinoa, reduce heat to low, cover and simmer 20 minutes, until the quinoa is tender and fluffy. Chill in the refrigerator for about 30 minutes.
• In a bowl, gently toss the pitted, halved cherries and blueberries with the balsamic vinegar. Transfer the fruit to a 9-inch deep pie dish or a similar square baking dish.
• In a separate bowl, combine the cooled quinoa with the coconut sugar, wheat flour, coconut oil, cinnamon, allspice and salt. Mix until evenly combined and crumbly.
• Evenly sprinkle the quinoa topping over the fruit and bake for 22–25 minutes, until the topping is golden and the fruit is bubbling. Serve warm with whipped cream or ice cream.

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