A cobbler is an early American dessert. The biscuit topping looks like cobble stones as it drapes over the bubbling fruit. You can substitute a cobbler topping for any crisp toping for variety.

Makes 8 servings

2 pounds peaches, 6 peaches, 5½ cups, pitted and cut in bitesize pieces
1 cup blueberries (1/4 pound)
Zest of half an orange
3 tablespoons thickener (arrowroot powder)
1/2 teaspoon nutmeg or Chinese 5-Sprice powder
¼ teaspoon unrefined sea salt
1/2 cup brown rice syrup or pure maple syrup, or ¼ cup each
1 tablespoon orange juice
1 teaspoon vanilla

1/3 cup whole wheat pastry flour
1/3 cup unbleached white pastry flour
1 teaspoon aluminum-free baking powder
1/8 teaspoon unrefined sea salt
2 tablespoons light vegetable oil (Spectrum walnut oil)
3 tablespoons brown rice syrup or pure maple syrup, or part of each
2 or 3 tablespoons soymilk (I use Eden original brand)
Topping (optional): ½ teaspoon maple syrup granules or dehydrated sugar cane juice, sifted

1. Preheat oven to 400°.

2. Combine filling ingredients, mixing fruit with dry ingredients first, then stirring in sweetener, orange juice and vanilla. Transfer to 2-quart casserole dish. Cover with a sheet of parchment paper cut to size, topped with a sheet of aluminum foil. Bake until juices are bubbling around the edges, about 45 minutes.

3. To prepare topping, mix dry ingredients (flours, baking powder and salt). In another bowl, whisk together remaining/wet ingredients. Add to dry ingredients and mix until mostly smooth. With a tablespoon, spread topping over hot fruit. Sprinkle with maple syrup granules, if desired. Return to oven until golden brown on top, about 15 minutes more. Allow to cool somewhat before serving.