Gluten Free Peach and Blueberry Cobbler

Warm summer fruit topped with a slightly sweetened cornmeal crust is the perfect way to indulge!  This peach and blueberry cobbler will make your family swoon.

GF Peach and Blueberry Cobbler petitfoodie.com

While this cobbler is amazing and hard to beat right out of the oven topped with a dollop of fresh whipped cream, I must say a big spoonful for breakfast is not half bad either!

gf peach blueberry cobbler petitfoodie.com

I’m pretty confident in saying I can’t think of a better way to use up summer produce than in this cobbler.  The topping has a wonderful outer crust and melts beautifully into the cobbler.  Absorbing the perfect amount of the fruits juices.

peach and blueberry cobbler

For the crust I used King Arthurs Gluten Free Pancake mix.  I’m not connected to them in any.  I just love this pancake mix so much.  You can use is for so many things and this way is one of my favorites!!!!  I seriously can’t get over how delicious this cobbler is.

gf peach blueberry cobbler petitfoodie

My family loved this just as much as I did.  I was hoping this would a treat for us all weekend but nope – it lasted one day 🙂

Gluten Free Peach and Blueberry Cobbler

  • Prep Time: 15m
  • Cook Time: 35m
  • Serves: 4

Ingredients

Fruit

  • 3 medium peaches, sliced
  • 1 1/2 pints blueberries, washed
  • 1/2 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1 pinch salt
  • 1/4 cup sugar

Cobbler

  • 1/2 cup gluten free pancake mix, I used king arthur brand
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 cup butter cold
  • 1/2 cup almond milk
  • 2 tablespoons sugar
  • 1 pinch salt

Instructions

  1. Preheat oven to 350*.
  2. In a medium bowl combine fruit ingredients and set aside to marry.
  3. In a food processor pulse flour, cornmeal, sugar, baking powder, salt and butter until crumbled and in pea-sized bites.
  4. Pour in almond milk and pulse until combine.
  5. Pour fruit into a 9x9 square baking dish, or something similar in size, and spread out evenly.
  6. Top with batter. I poured batter in four sections and spread out a little bit to cover the top mostly.
  7. Place in oven for 35-40 minutes until top is golden brown and fruit is bubbly.
  8. Let rest a few minutes and serve warm. *Also great the next day out of the fridge 🙂
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