Blueberry Peach Cobbler – Gluten-Free (Edit recipe)

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This gluten-free cobbler is easily made in the oven or on the grill. Delicious peaches and blueberries with a shortbread topping makes for the perfect summer dessert, especially with a scoop of ice cream. You can also bake it in the morning and serve it with a scoop of vanilla yogurt.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 8

Ingredients

2 lb Peaches, Frozen, 6 cups, sliced
1 cup Frozen Blueberries
6 Tbsp Light Brown Sugar
3 Tbsp Cornstarch, Can sub arrowroot or tapioca starch/flour

Shortbread Topping

0.125 cup Granulated White Sugar, plus 1/2 tsp for topping
1 cup Gluten-Free All-Purpose Flour - Primal Palate
0.125 tsp Cinnamon, Ground
0.5 Tbsp Baking Powder
0.5 tsp Sea Salt
4 Tbsp Butter, Salted, cold and cut into cubes
0.5 cup Heavy Whipping Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

TO BAKE
Pre-heat the oven to 400°F.
Butter a 10 inch deep skillet and set it aside.
To a large bowl add the frozen peaches, blueberries, brown sugar and cornstarch. MIx well ensuring the peaches are coated in the cornstarch and brown sugar. Then set the bowl aside.
To a medium size bowl combine the sugar, cinnamon, flour, baking powder, salt.
Add the cold cubed butter pieces and combine with a fork, your fingers or a pastry cutter until well blended.
Add the cold heavy whipping cream and stir until it's combined.
Stir the peach mixture again then add it to the skillet.
Drop tablespoons of the dough over the top of the peaches and blueberries, flattening them out as you place them over the peaches.
Sprinkle the top of the dough with 1/2 tsp of granulated sugar.
Bake for 30-35 minutes or until the peaches are bubbly and the topping is browned.
TO GRILL
Pre-heat the grill to 400°F.
Follow above directions then instead of placing it into the oven place the cast iron skillet onto the grill grates. Cover and bake, checking periodically approximately 35-40 minutes. Try to maintain the 400°F temp, it's ok if it's a bit higher or lower. Bake until the skillet is bubbly and the top is browned.
Be careful when removing from the grill.

Notes

If you would like the top of your cobbler to be more brown you can broil it in your oven on high for a few minutes. Make sure you keep an eye on it so it doesn't burn. I find a grilled cobbler to produce a slightly dryer filling so reduce the cornstarch by 1 tablespoon if you want it to be a bit more juicy. Fresh peaches and blueberries can be used. Reduce the cook time by 5-10 minutes. Store in the refrigerator for up to 2 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	10 g
Carbohydrates:	43 g
Protein:	2 g
Cholesterol:	35 g
Sodium:	214 mg
Fiber:	1 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.

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