Published:
Jul 17th 2024
by 
Last updated: Dec 22nd 2024
Looking for a healthier version of the classic peach blueberry cobber? Try our Peach Blueberry Cobbler! It's sugar-free, gluten-free, and vegan-friendly. And it's the perfect mashup of peach and blueberry flavors.
What's more, it's super easy to make. Toss the filling ingredients in a bowl, transfer to a baking dish, then make the topping and plop it on top of the filling and bake until golden brown. Serve with Vegan Vanilla Ice Cream.
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What's the difference between blueberry pie and cobbler?
Sometimes cobbler is referred to as a pie, but blueberry pie and blueberry cobbler are not the same thing. Blueberry cobbler does not have a bottom crust. The filling is placed in a baking dish and topped with a biscuit-like topping. In contrast, blueberry pie is encased in pie crust.
Why is it called blueberry cobbler?
The name cobbler may come from its association with the word "cobeler," which translates to a wooden bowl. However, it may also be called a cobbler because the topping resembles a cobbled stone path when it was baked.
Do you have to peel peaches for cobbler?
You do not have to peel peaches for a cobbler. That's because peaches don't have tough skins like other fruits. Plus, peach skin contains more fiber and specific types of antioxidants than the flesh, so you will be getting access to more nutrients.
How can I thicken my cobbler?
Add 2–3 tablespoons of flour or cornstarch to the filling before you bake it. The flour or cornstarch will absorb some of the moisture from the fruit and thicken the cobbler.
Time & Serves
Ingredients
4 cups sliced Peaches
3 cups Blueberries
1/2 cup Sugar-free Sweetener
3 tablespoons Cornstarch
1 teaspoon Lemon Zest
Juice of 1/2 Lemon
1 teaspoon pure Vanilla Extract
1/3 cup Almond Milk
1/3 cup Coconut Milk
Juice of 1/2 Lemon
1 1/3 cups Gluten-free All-purpose Flour
1/4 cup Sugar-free Sweetener
2 1/2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/4 teaspoon ground Nutmeg
1/4 teaspoon fine Sea Salt
1/2 cup (1 stick) cold Vegan Butter cut into small pieces
Instructions
Preheat the oven to 375 °F.
Place the peaches, blueberries, sugar-free sweetener, cornstarch, lemon zest, lemon juice, and pure vanilla extract in a large bowl and toss to combine. Let the filling sit for 15 minutes until the fruit starts releasing its juices.
Combine the almond milk, coconut milk, and lemon juice in a small bowl. Set it aside for 5 minutes.
Whisk the gluten-free all-purpose flour, sugar-free sweetener, baking powder, cinnamon, nutmeg, and fine sea salt in a large bowl until combined.
Next, add the cold vegan butter to the bowl and cut it into the gluten-free flour mixture until it has pea-sized crumbs.
Add the almond milk mixture and mix until combined.
Pour the filling into a 9 by 13-inch baking dish. Spread it into an even layer. Use a spoon to drop large spoonfuls of the batter on top of the filling.
Bake the peach blueberry cobbler for 45 minutes until the topping is golden brown.
Let the peach blueberry cobbler cool for 15 minutes before serving.
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