There’s something wonderful about a gluten-free peach blueberry cobbler fresh from the oven. The aroma of fresh-baked peaches and blueberries, and seeing the bubbly goodness all around the crust. It’s absolutely delightful. This easy cobbler is not only gluten-free but it’s also dairy-free. And it’s a perfect treat for cookouts, family gatherings, or a Sunday afternoon.
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My family has been on a cobbler kick lately. It’s the most requested dessert and most loved! Does it give you all the feels when your family loves what you make for them? It makes cooking and baking so rewarding! For another delicious cobbler recipe, try my Gluten-Free Peach Cobbler.
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How to make peach blueberry cobbler (gluten-free and dairy-free)
Put the buttery spread in a 9 x 13-inch baking pan. Place the pan in the oven and preheat oven to 350°F.
In a medium-sized bowl, mix peaches, blueberries, sugar, and cornstarch together. Set aside.
Measure almond milk and apple cider vinegar in a glass measuring cup and stir together.
Mix the gluten-free flour, sugar, baking powder, and sea salt in a medium bowl. Stir in the milk mixture.
Once the oven is preheated, check to see if the buttery spread has melted. If it has remove the pan from the oven, if not set the timer for another minute or two to completely melt the butter. After it’s melted, remove the pan from the oven.
Pour batter over the melted butter, but do not stir. You can lightly spread it, but don’t stir.
Gently drop the peach and blueberry mixture onto the batter. Do not stir.
Bake in the oven for 55 minutes.
It’s good served warm, at room temperature, or cold.
Store
It can be left out on the counter covered for a couple of days, but any longer than that, you should put it in the refrigerator. (If it has even lasted that long.)
Ingredient notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with excellent results. They are both one-to-one substitutes. If you use a different gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour. Dairy-Free Butter: Suggested brands include Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
More gluten-free desserts you’ll love
Easy Gluten-Free Peach Blueberry Cobbler Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
Juicy peaches and blueberries baked together with a sweet and crispy crust topping make this a perfect summer dessert.
Ingredients
½ cup dairy-free butter (Smart Balance or Earth Balance)
5 cups peaches, fresh, canned or frozen.
1 ½ cups blueberries, fresh or frozen
½ cup sugar
1 tablespoon cornstarch
¾ cup unsweetened almond or cashew milk
1 tablespoon apple cider vinegar
1 cup gluten-free flour mix
1 cup sugar
2 teaspoons baking powder
½ teaspoon sea salt
Instructions
Fresh peaches – 5 peaches should give you 4 cups
Frozen peaches – About 6 cups of frozen peaches thawed and drained should give you 4 cups.
Canned peaches – Use 3 15oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free.
If using frozen blueberries do not thaw.
Put dairy-free butter in a 9 x 13-inch baking pan. Place the pan in the oven and preheat the oven to 350°F.
In a medium-sized bowl, mix peaches, blueberries, sugar, and cornstarch together. Set aside.
Measure almond milk and apple cider vinegar in a glass measuring cup and stir together. Set aside.
Mix the gluten-free flour, sugar, baking powder, and sea salt in a medium bowl. Stir in the milk mixture.
Once the oven is preheated check to see if the dairy-free butter has melted and if it has remove the pan from the oven, if not set the timer for another minute or two until the butter is completely melted. Then remove from the oven.
Pour batter over the melted butter, but don’t stir. You can lightly spread it, but no stirring.
Gently drop the peach and blueberry mixture evenly over the batter. Again, don’t stir.
Bake in the oven for 55 minutes.
It’s good served warm, at room temperature, or cold.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with excellent results. They are both one-to-one substitutes. If you use a different gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands include Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Catherine
Do you also press the peaches down into batter before baking?
MamaShire
No need to press them down. They will sink a little and the batter will back and rise around them.
Sheri
I made this recipe with fresh peaches last week. It was delicious and reminded me of the peach cobbler my grandmother used to make. Thanks! I will be making it again.
MamaShire
That’s wonderful!
Elle
Made it over the weekend with fresh peaches and frozen blueberries and it was delicious! Will definitely make again.