Can we call summer complete if we didn't eat a fresh fruit cobbler? I think not. There is something so deliciously amazing about a baked stone fruit topped with a cake-like topping. This cobbler is gluten free inside and out and combines the fresh fruits of peaches and blueberries, which are abundant late summer/early fall. You won't regret cranking on your oven to make this gluten free blueberry and peach cobbler!
Early in my gluten free baking days, I found cobblers and crisps particularly difficult to bake. The flavor was always great, but the topping would sink into the filling below. It certainly looked more disappointing than it tasted.
I'm happy to share this recipe with you as it is one I've made many times over the years. I originally made it full of gluten, but those days are long gone thanks to Celiac! I adapted this recipe from MyRecipes.com to work perfectly for a gluten free diet.
Making a cobbler or a crisp requires the right ratio of ingredients to hold everything in its proper place. I think you'll find this recipe to hold up well.
The Trick to Peeling Peaches for Cobbler
Firm peaches hold up best when baking a cobbler. Unfortunately, firm peaches are more difficult to peel than a ripe and tender peach. Thankfully, we have a little trick to peel those skins right off.
Using a knife, gently score an 'X' on the bottom side of your peach. I usually make each line about an inch long. Lower the peach into a pot of boiling water. Be careful not to drop it in and splash boiling water everywhere! I like to use a slotted spoon or my pasta fork (which holds a peach quite well!).
Boil the peach for about 30 seconds. The firmer your peach, the longer it will take to soften. Alternatively, the riper the peach, the less time it will take. Remove your peach from the boiling water and place in an ice water bath to quickly cool it down.
You should now be able to peel the skins off easily. Gently slide a knife around the peach (from stem to stem) and split in half. Remove the pit and lay each peach half cut side down. Cut the peach into slices and place in bowl.
Looking for more gluten free peach recipes? Try one of these!
What to serve this gluten free blueberry peach cobbler with?
While this cobbler is amazing on its own, it pairs well with freshly made whipped cream or vanilla ice cream. My favorite is to eat the cobbler slightly warm with vanilla ice cream.
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Gluten Free Blueberry and Peach Cobbler
- 5 lbs firm peaches, peeled, pit removed, and sliced
- 2 Tbs lemon juice
- ¾ cup white granulated sugar
- ⅛ teaspoon salt
- 2 Tbs cornstarch
Blueberry Cobbler Topping:
- 1 ½ cups (225 grams) gluten free flour blend
- 1 ½ teaspoon guar or xanthan gum (omit if in blend)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup white granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup low-fat buttermilk
- 2 cups fresh blueberries
- 2 Tbs turbinado sugar
- Preheat oven to 375° F. Prepare a 9 x 13 baking dish by coating with cooking spray. Place this dish on a foil-lined baking sheet to catch any spills as it will likely spill over a little.
- Combine sliced peaches, lemon juice, salt, sugar and cornstarch and gently stir to combine. Pour into prepared baking dish and set aside.
Blueberry Cobbler Topping:
- In a small bowl, whisk together gluten free flour, guar or xanthan gum (do not use if it's already in your blend), baking powder and salt.
- In another bowl, beat sugar and butter together until light and fluffy, approx. 2 minutes. Add eggs, combine after each egg. Add vanilla.
- Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Stir until combined. Gently fold in blueberries.
- Evenly spread this mixture over the peaches. Top with turbinado sugar.
- Bake for 1 hour. The top will be golden brown and the peach filling with be bubbling.
- Serve warm. Top with vanilla ice cream or whipped cream if desired.
This recipe has been adapted from My Recipes.