Every summer my Mom would take us to local fruit stands to buy peaches. My brothers and I loved those peaches on the first couple days cut up and smothered with half & half and a dash of sugar. I can still remember exactly the way my Mom would cut the peaches up. I think it’s amazing there can be something reminiscent about simply the way fruit is cut up. My Grandma, for example, has a very distinct way of cutting up oranges that I will always remember. I have a tried-and-true method for cutting apples. I hope my son one day feels nostalgic for the way his Mom cut up apples.
When the fresh peaches had aged a bit and started to bruise, Mom would make my Grandma’s peach blueberry cobbler. It is my Dad’s absolute favorite and has become one my very favorites as I’ve grown older.
I know there are many schools of thought when it comes to cobblers and crisps. I am partial to the cake-like cobbler topping sprinkled with a layer of crispy sugar I grew up on. To me, that kind of topping over a sea of supple and lightly sweet fruit is cobbler perfection!
I’ve updated my Grandma’s tried and true recipe to be both gluten-free and refined-sugar-free. I think it tastes just as great as the original!
- 4 large peaches, peeled and sliced
- 1 cup blueberries
- 2 tablespoons arrowroot powder (or cornstarch)
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 cup gluten-free all purpose flour
- 1/2 cup coconut sugar (or sugar of choice)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter (Earth Balance or coconut oil will work too)
- 1/2 cup almond milk
- 2 tablespoons Evaporated Cane Sugar (or sugar of choice)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Preheat the oven to 350. Place all the ingredients for the filling in a saucepan. Cook over medium-low heat for 5-7 minutes, until all the ingredients are incorporated and the fruit begins to soften. Remove from heat and pour into a 9x13 pan.
- Combine the dry ingredients for the topping in a large bowl. Mix together the butter and almond milk then pour into the dry ingredients. Stir thoroughly to combine.
- Spoon the topping evenly over to fruit layer. It is ok if there are a few gaps in the topping but try and make it as even as possible. Sprinkle with the sugar/spice mixture.
- Bake for 30 minutes, until the top is golden and the fruit is bubbling. Allow to sit for at least 30 minutes before serving. Enjoy!