Blueberry Peach Cobbler
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
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!