Gluten-Free Peach Blueberry Cobbler Recipe

Gluten-Free Peach Blueberry Cobbler Recipe

gluten-free peach blueberry cobbler


For the filling:

  • 1.5 lbs peaches, peeled & sliced (Fresh is best, but frozen or canned work too. Thaw the frozen peaches first)
  • 1 pint blueberries, rinsed
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons corn starch
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or butter substitute

For the topping:

  • 1 cup GF baking flour (We used King Arthur Baking 1:1)
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk, room temp
  • 1/4 cup butter or butter substitute, melted

Sprinkled on the topping

  • 2 tablespoons sugar
  • 1/4-1/2 teaspoon of cinnamon

gluten-free peach blueberry cobbler


Make the Filling

  1. Preheat oven to 350. In a medium saucepan, add the sliced peaches, blueberries, water, brown sugar & cornstarch.
  2. Bring the mixture to a boil, stirring often. Remove from heat and add the lemon juice and butter.
  3. Pour hot mixture into an 8×8 or 9×9 pan.

gluten-free peach blueberry cobbler recipe

Make the topping

  1. In a large bowl, add the GF flour, sugar, baking powder and salt. Mix well.
  2. Combine the milk and butter, and then add it to the dry ingredients. Stir until just combined.
  3. Mix the sprinkled topping ingredients and set aside.
  4. Spoon the topping over the fruit layer and spread gently. There will be a lot of topping, so it should cover the entire pan. You can use all of the topping or only 2/3 of it – your preference.
  5. Sprinkle with the cinnamon and sugar, using as much or as little as you like.
  6. Bake for 30 minutes, or until the top os golden and fruit is bubbly. Let it sit for at least 30 minutes before serving. We let ours sit for 2 hours and it was still warm!

gluten-free peach blueberry cobbler


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