• 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.

Peach Filling:

• 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.