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
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