Peach Blueberry Cobbler is one of my all-time favorite summer desserts! My Grandma would always make it with a tasty cake-like cobbler topping.

The peaches and blueberries are cooked into a delicious syrupy filling – then topped and baked.


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!





Peach Blueberry Cobbler {Gluten-Free +Vegan}


For the Filling:

  • 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

For the Topping:

  • 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

For Sprinkling:

  • 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 9×13 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!


  • Serving Size: 6-8