Peach and Blackberry Cobbler

Put the fruity filling ingredients in a saucepan and simmer over a medium heat for around 15 minutes.
400 g blackberries, 300 g peaches, 1 tbsp fresh ginger, 50 g coconut sugar, 2 tbsp lemon juice
In a bowl, mix together the dry ingredients for the cobbles (except the flaked almonds).
275 g plain flour, 50 g ground almonds, 80 g coconut sugar, 1/4 tsp salt, 1 tsp cinnamon, 1 tbsp baking powder, zest of 2 lemons
Add the wet ingredients and bring them together into small scone-sized balls.
150 g coconut yoghurt, 60 ml dairy free milk, 1 tsp vanilla extract
Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
Once the fruity filling has been simmering for 15 minutes, transfer it into an oven proof dish. Use a slotted spoon to get rid of any excess liquid, especially if you have used frozen fruit.
Top the fruity with the cobbles and sprinkle them with flaked almonds.
30 g flaked almonds
Bake for 30 minutes.