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By Laura Moore, of Conscious Kitchen (Published: Jan 1, 2003)

Directions:

Preheat oven to 350 degrees. Gently wash the pear and the peaches; cut them into quarters, remove pit or core, slice flesh into bite-size pieces, then place into a small mixing bowl. Whisk together the apple juice and arrowroot powder then pour over top of fruit mixing just until all pieces are coated and set bowl aside. This mixture will keep fruit from browning until you are ready to assemble cobbler.

Mix together the kamut flour and flakes, sucanat, baking powder, ginger powder and sea salt. Whisk the oil and apple juice together, pour over dry ingredients and mix into an even, crumbly texture. Press one third of this mixture into the bottom of an 8X8 inch cake pan, in an even, half inch thick layer. Bake this layer in preheated oven for 10-12 minutes, just until it begins browning. Remove pan from oven, pour fruit and apple juice mixture over top, then sprinkle with remaining crumbly topping. Return pan to oven and bake for another 20-25 minutes, until top is golden brown. Remove from oven, allow to cool for 10 minutes before serving with vanilla tofulati. Yum! Variations: If you have fresh ginger root, grate 1-2 tsp. and add it to the fruit mixture, omitting the powdered ginger from the dry ingredients.