May 10, 2020

Gluten-Free, Dairy-Free Blueberry peach Cobbler

Blueberry Peach Cobbler.JPG

Blueberry Peach Cobbler

Gluten-Free, Dairy-Free

May is upon us! And as soon as May arrives, I see summer rounding the corner. Is there anything more “American Summer” than a cobbler?! Maybe a cobbler with a scoop of vanilla ice cream, I’ll give you that!

Coming at you with a super fresh Blueberry Peach Cobbler! Suitable for gluten-free AND dairy-free friends as well.


Blueberry Peach Mixture:

2 cups blueberries (fresh or frozen)

2 cups peaches (fresh or frozen)

2tbsp maple syrup or dark Karo syrup

1 tbsp lemon juice

1 tsp vanilla extra

1 tbsp cornstarch

Cobbler Topping:

1 cup rolled oats (I used Bob’s Red Mill GF oats)

½ cup coconut flour (I used Bob’s Red Mill)

½ cup oat flour (I used Bob’s Red Mill)

¼ tsp salt

½ cup maple syrup or dark Karo syrup

1/3 cup melted coconut oil

1 tsp vanilla


Preheat oven to 350F

In a large bowl, mix together fruit, syrup, lemon juice, and vanilla. Combine well, then add in corn starch and toss until well coated.

Spoon fruit mixture into a greased 8×8 inch pan. Leave any additional juice in the bowl.

In another bowl, mix together oats, coconut & oat flour, and salt. Combine well before stirring in syrup, coconut oil, and vanilla.

Crumble cobbler topping over fruit mixture until mostly covered.

Bake in the oven for 35-40 minutes (time varies with ovens!) until golden brown on top.

Let cool for 15 minutes before eating. Top with ice cream (or a dairy-free version of choice), or enjoy as is!

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