Peach and Blueberry Cobbler
Peach and blueberry cobbler is a must-make summer dessert. It has a jammy fruit filling with juicy peaches, fresh blueberries and a golden brown biscuit topping. This recipe is dairy free and can easily be made gluten free.
Ingredients
Peach Blueberry Filling
- 4 medium ripe peaches see notes below
- 1 ½ cups fresh blueberries
- ¼ cup packed light or dark brown sugar
- 2 tablespoons tapioca starch also called tapioca flour
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- pinch of kosher salt
Cobbler Topping
- 1 ¼ cups all purpose flour if needed use GF AP flour with xanthan gum
- ¼ cup organic cane sugar or white granulated sugar
- 1 ½ teaspoons baking powder
- pinch of kosher salt
- 6 tablespoons cold dairy free butter cut into pieces
- ½ cup creamy oat milk + 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- turbinado sugar for sprinkling on top
Instructions
- Prep pan. Preheat the oven to 375°F and generously grease a 10 inch skillet, 9-inch pie pan, or 9x9 square baking dish.
- Make ‘buttermilk’. In a small bowl or glass, mix together oat milk and lemon juice. Set aside.
- Make filling. Cut the peaches in half, remove the pits, and cut into about ¼ inch thick slices. Place the peach slices and blueberries in your prepared baking dish. Top with brown sugar, tapioca starch, lemon zest, lemon juice, and a pinch of salt. Gently mix to combine and spread into a somewhat even layer.
- Make the cobbler topping. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Work the butter pieces into the flour mixture with your fingers (or a pastry blender) until all the butter is covered in flour and you have pea-sized lumps (a few bigger chunks are fine).
- Add wet ingredients. Fold in the buttermilk and vanilla extract until a wet biscuit dough forms.
- Scoop. Use an ice cream scoop or large greased spoon to drop the biscuit dough into big dollops over the fruit mixture. Sprinkle a little turbinado sugar over the topping for extra crunch.
- Bake. Bake for 40 to 50 minutes or until the fruit is bubbling and the topping is golden brown.
- Serve. Allow to cool for a few minutes. Serve with a scoop of vanilla ice cream or dairy free whipped cream.
Notes
4 medium peaches = about 5 cups once sliced.
See the blog post for step-by-step instructions, helpful tips, storage, and recipe FAQs.