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!
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
- 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