Summer isn’t over quite yet! So grab your skillet and get ready to make this gluten-free Blueberry-Peach Cobbler!
This cobbler is filled with summers’ ripest blueberries and juiciest peaches. Together, their flavors compliment one another.
I chose to combine peaches with blueberries. However, you could also sub in blackberries or even raspberries in place of the blueberries and it would still taste just as delicious.
I decided that I wanted to make a gluten-free version of this cobbler because, I’m really not supposed to be eating gluten due to health reasons.
So, to all you peeps who stay away from gluten, this here cobbler is for you!
Even if you do eat foods containing gluten, you can still partake of this delectable dish. I promise you will never know it was gluten-free…it’s pretty dang good!
In fact, you can always just swap this gluten-free flour for the regular all- purpose flour and it will still be the same outcome.
We used frozen peaches and blueberries for this recipe because we already had them on hand. Fresh or frozen, just use what you prefer.
Let’s Talk About Flour
So, as I mentioned before, this cobbler is a gluten-free version and, therefore, calls for a gluten-free flour.
There are many different GF flour blends out there. I know, I’ve tried many of them, yet I still come back to the brand Bob’s Red Mill GF all-purpose flour.
This brand GF flour is a 1:1 ratio. In other words, cup for cup, it’s going to be the same ratio you would normally use with your standard all-purpose flour. Pretty easy!
Most importantly, I have found the taste and texture to be pretty comparable to your standard all-purpose flour.
How to Make Blueberry Peach Cobbler:
Start out by mixing together the peaches and blueberries with the lemon juice, brown sugar, and cornstarch in a large bowl. Mix well and set aside.
In a stand mixer or in a bowl with a hand mixer, mix together the flour, baking powder, cinnamon, and sugar. Next, add in the butter and milk and blend well with a dough hook attachment.
If the dough seems a little too dry at this point, just add in one tablespoon of milk at a time until it is the desired consistency.
The dough should be fully incorporated and somewhat of a crumbly texture.
In a 10″ skillet you’ll add the blueberry/peach mixture and spread evenly throughout the bottom of pan. After that, Sprinkle the dough crumble all over the fruit filling.
After the dough is on top of the fruit filling, layer the chopped pecans on top. Lastly, mix together the cinnamon and sugar and sprinkle it over entire cobbler.
Bake at 375 degrees for 45 minutes. Each oven runs differently temperature wise, so check on your cobbler around 35 minutes to make sure it’s not over-baking.
Take out of the oven and let it sit for about ten minutes before enjoying it.
This cobbler is excellent topped with a scoop or two of vanilla ice cream or topped with homemade whipped cream. Enjoy!
Gluten-Free Blueberry-Peach Cobbler
- 4 cups Sliced Peaches, fresh or frozen
- 1 1/2 cup Blueberries, fresh or frozen
- 2 tbsp Lemon Juice
- 3/4 cup Brown Sugar, packed
- 2 tbsp Cornstarch
- 1 1/2 cup Gluten-Free All Purpose Flour
- 3 tbsp Granulated Sugar
- 1 tsp Ground Cinnamon
- 8 tbsp Salted Butter, softened
- 1/2 cup milk
- 1 1/2 tsp Baking Powder
- 1/4 cup Chopped Pecans
- 1/2 tbsp Sugar, sprinkle over the top of dough
- 1/8 tsp Cinnamon, sprinkle over the top of dough
- Preheat the oven to 375 degrees.
- For the blueberry-peach filling, combine the blueberries, peach slices, sugar, lemon juice, and corn starch in a bowl. Mix thoroughly and set aside.
- In a separate bowl, mix the dry ingredients together (flour, sugar, baking powder, and cinnamon).
- Next, using the dough hook attachment, add in the softened butter one tablespoon at a time and add in the milk* and incorporate everything thoroughly.
- Pour the blueberry-peach filling into a 10" skillet. Any smaller of a skillet and the cobbler can spill over the edges while cooking.
- Next, evenly sprinkle the dough topping all over the fruit filling mixture.
- Last, sprinkle the chopped pecans all over the dough. Mix the cinnamon and sugar together and sprinkle over entire cobbler.
- Bake at 375 degrees for 45 minutes. You may have to check on your cobbler at about 35 minutes to make sure it is not getting burned on top.
- Wait about 10 minutes after it has been out of the oven to eat it; it will be very hot! Enjoy.
Summer may soon be ending, but you still have time to make this easy and delicious gluten-free blueberry-peach cobbler recipe for your family.
For another delicious summertime dessert, check out this Refreshing Lemonade Cake. It is bursting with a tart and sweet lemon flavor and filled with the easiest homemade lemon pie filling. It is too good!
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