Gluten-Free Peach & Blueberry Cobbler
/Gluten-Free Peach & Blueberry Cobbler
Beautiful BC blueberries and peaches join together to make a delicious gluten-free fruit cobbler with the fragrant spices of cinnamon and cardamom. It’s perfect for a special brunch or dessert topped with a scoop of ice cream. Why limit comfort foods to fall and winter? This cozy treat is the quintessential taste of summer and easier than pie to make. You can also easily modify the recipe to be dairy-free or even sugar-free!
Ingredients:
Blueberry Peach Filling
4 - 5 cups of sliced fresh peaches
1 cup fresh blueberries (can use thawed frozen blueberries)
2 tablespoons fresh lemon juice
¾ cup coconut sugar or brown sugar (for sugar-free use a 1:1 sweetener such as Lakanto Erythritol Monk Fruit blend)
2 tablespoons cornstarch
Dough Topping
1 ½ cups Gluten-Free all-purpose flour (Bob’s Red Mill works great)
3 tablespoons sugar (or granulated 1:1 sweetener of choice)
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
Pinch of salt
½ cup unsalted butter, softened (can substitute vegan butter)
½ cup milk of choice
Directions:
Preheat oven to 375°F.
In a bowl, mix together blueberries, peaches, sugar, lemon juice, and cornstarch. Set the fruit filling aside.
In another large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom, and salt. Add butter and use your hands to cut into the flour until it resembles pea-sized crumbs. Gradually add milk and stir until just combined.
Pour the prepared fruit filling into a buttered 10" cast iron skillet or a deep baking dish.
Sprinkle the dough topping evenly over the fruit.
You can add an extra touch of flavor by sprinkling some additional cinnamon and sugar on top.
Bake the cobbler for 45 minutes to an hour, or until the top turns golden and the fruit is bubbling underneath.
After removing it from the oven, let the cobbler rest for at least 15 minutes to allow the juices to absorb.
Serve warm or cold, with a scoop of your favorite ice cream
