Quinoa Cobbler
Featuring DHC Quinoa Bowl

INGREDIENTS (serves 8)

2 1/2 pounds peaches, peeled and sliced

1/2 cup brown sugar, or to taste

2 Tablespoons butter, softened

2 DHC Quinoa Bowls

1 1/2 cups flour

1/4 cup brown sugar

4 teaspoons baking powder

1/2 teaspoon salt

Zest of 1 orange

1/2 cup chilled butter

2/3 cup whipping cream

1 cup blueberries

DIRECTIONS

Preheat oven to 400 degrees. Toss the peach slices with the brown sugar. Lightly grease 8 individual baking dishes with the butter and fill with the peaches. Bake for 15 minutes.

While the peaches are baking, make the cobbler topping. In a large bowl, mix the quinoa, flour, brown sugar, baking powder, salt and grated orange rind. With a pastry blender, cut in the chilled butter until the mixture looks like coarse cornmeal. Stir in the cream.

Divide the blueberries among the 8 baking dishes. With a spoon, drop the batter onto the fruit, covering the surfaces as much as possible. Bake for 20 to 30 minutes more or until the crust is a golden brown.