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!




Peach Blueberry Cobbler {Gluten-Free +Vegan}

Serving Size: 6-8


    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


  1. 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.
  2. 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.
  3. 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.
  4. 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!