This Gluten-free blueberry cobbler is a gluten-free cobbler with the addition of blueberries, juicy peaches, and maple syrup for sweetening!

Gluten-Free Blueberry Cobbler...

In this recipe, I decided to kick it up a notch and throw in some antioxidant-rich blueberries and peaches! With the addition of these blue beauties, this cobbler is the perfect summer dessert! I am still new to baking and decided to use a dessert with more fiber. I preferred gluten-free flour over regular flour to make it more enjoyable for those who are gluten-sensitive. If you want a non-gluten-free version, use all-purpose flour or whole wheat flour. Most recipes toss the fruit in sugar, I used maple syrup for more flavor and less refined sugar in this recipe.

Life's a Peach!

Is it the color, the juiciness, or the taste that draws you to these beautiful fruits? Besides the fruit itself, I'm also a fan of peach roses, peach bellinis, and peach blush! I haven't had the chance to taste a Georgia peach just yet, but I am fortunate to be in the same state as the Palisade peach. At the Boulder Farmer's Market, you will see a long line of people waiting to buy a box (yes a box).

Rich in vitamins A and C, these stone fruits make a tasty addition to any salad or dessert.  Want to enjoy them fresh as is? Try peaches grilled and boost their natural sweetness!

Wishing you a healthy and happy rest of the summer! Next will be hot cider, roasted vegetables, and pumpkin everything!

Gluten-Free Blueberry Cobbler with Peaches

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A gluten-free take on a classic fruit cobbler, this gluten-free blueberry cobbler recipe uses gluten-free flour and less sugar making the fruit the main feature!

• Author: Katie Pfeffer MS, RD
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 12 1x
• Category: dessert
• Method: baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

4 medium peaches, sliced ¼" 1 pint fresh blueberries, rinsed, thawed if frozen ¼ cup pure maple syrup 1 teaspoon lemon juice ½ teaspoon ground cinnamon 1 cup gluten-free flour (see Notes) 2 teaspoons baking powder ⅓ cup raw sugar 1 teaspoon pure vanilla extract 1 cup milk of your choice (preferably with a little fat) 4-5 tablespoons unsalted butter, sliced and kept cold

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Instructions

Preheat oven to 375 degrees Farenheit. Set aside a 9" x 13" baking dish.

In a medium bowl, combine the fruit, lemon juice, maple syrup, and cinnamon. Stir until completely mixed. Pour into the baking dish and set aside.

In a large mixing bowl, whisk the remaining ingredients, except the butter. Using two knives or a pastry blender, cut in the butter. Continue until the butter pieces are small like pearls.

Drop the batter into the baking dish covering the fruit or filling in spaces in the dish.

Bake for 40 to 50 minutes uncovered or until the top starts browning.

Serve with your favorite ice cream or yogurt!

Notes

This recipe can be modified using regular baking flour, such as whole wheat flour if not gluten-sensitive. For a vegan alternative, substitute coconut oil for the butter and non-dairy milk for the milk ingredient.

Gluten-free flour, such as Bob's Red Mill 1:1 or King Arthur's Measure for Measure are two cult favorites!

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For more fruit desserts try my Oatmeal Baked Pears