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Delicious Gluten-Free Peach Blueberry Cobbler. This is easy to make and is seriously yummy. Your family and friends will love this. Plus it’s dairy-free.
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!
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Put the buttery spread in a 9 x 13-inch baking pan. Place pan in the oven and preheat oven to 350°.
In a medium-size 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 together flour, sugar, baking powder, salt in a medium bowl. Stir in 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 from oven.
Pour batter over the melted butter but do not stir. You can lightly spread it but no stirring.
Gently drop peach and blueberry mixture onto the batter. Do not stir.
Bake in the oven for 55 minutes.
Good served warm, room temperature, or cold.
How to Serve and Store Cobbler:
Serve peach cobbler warm, room temperature, or cold. It’s delicious all three ways. 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.)
Special Ingredients to Make This Gluten-Free Cobbler:
The buttery spread that I used in this recipe is Smart Balance. Earth Balance can also be used. If you don’t need this recipe to be dairy-free you can use butter and then regular milk to replace the almond milk.
And the all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend. I’ve had consistently good results using it.
More Gluten-Free & Dairy-Free Desserts
Easy Gluten-Free Peach Cobbler
Snickerdoodle Cookies
Easy to Make Pie Crust
Homemade Peach Pie
Best Gluten-Free Chocolate Chip Cookies
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
Ingredients
1/2 cup buttery spread (Smart Balance or Earth Balance)
5 cups peaches, fresh, canned or frozen.
1 1/2 cups blueberries, fresh or frozen
1/2 cup sugar
1 tablespoon cornstarch
3/4 cup unsweetened almond or cashew milk
1 tablespoon apple cider vinegar
1 cup gluten-free flour mix – (I use Better Batter Gluten-Free Flour Mix)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon 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 buttery spread in a 9 x 13-inch baking pan. Place pan in the oven and preheat oven to 350°.
In a medium-size bowl mix peaches, blueberries, sugar, and cornstarch together.
Measure almond milk and apple cider vinegar in a glass measuring cup and stir together.
Mix together flour, sugar, baking powder, salt in a medium bowl. Stir in 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. Once it’s melted remove from oven.
Pour batter over the melted butter but do not stir. You can lightly spread it but no stirring.
Gently drop blueberries onto of the batter and lightly press them down into the batter. Do not stir. You want about half of the berries to be pushed down into the batter. This helps the batter rise up in several places over the berries.
Bake in oven for 55 minutes.
Good served warm, room temperature, or cold.
Keywords: peach blueberry cobbler, gluten-free peach blueberry cobbler, gluten-free desserts
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