Apricot & Blueberry Cobbler

Preheat oven to 350F.

In a small bowl, gently toss the fruit with the 1/4 cup sugar and 1/4 cup flour. Splash with lemon juice if desired.

Pour the fruit into a 9x12-inch baking dish and prepare the cobbler.

Put all dry ingredients (except the rolled oats) for the cobbler into a food processor, or a large bowl if using your hands or a pastry cutter.

Cut in the cold butter into pieces and pulse until pea-sized crumbles form.

Then add the oats and pulse 1-3 times to cut in.

Using your hands, squeeze palmfuls of the cobbler mixture into chunky pieces and place over the top of the fruit. If the cobbler mixture feels too sandy and won't clump, add a few more pieces of cold butter to the mixture.

Sprinkle with more cinnamon and more rolled oats, and bake at 350F for 30 minutes, or until bubbly and golden brown on top.

Serve with your favorite vanilla ice cream with a generous drizzle of honey (we love vanilla bean infused honey) on top! (This goes really well with Cashew Milk vanilla ice cream if you’re dairy-free!)

*** Substitute sliced peaches if you can’t find apricots! Frozen or fresh work just fine.