Peach Blueberry Cobbler (Edit recipe)

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The topping on this beauty is more “biscut-y” than other cobblers. It’s all about the texture for me and to have a bit of a firmer topping was important. Which is why I also like to sprinkle a little additional sugar on top before baking. It lends such a nice crunch-esque texture. It only takes about a teaspoon or so to make such a yummy difference.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 6-8

Ingredients

Filling

2.5 cups Peaches
2.5 cups Blueberries
.25 tsp Salt, Redmond Real
.5 whole Lemon, zest/juice of
3 Tbsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals

Topping

1 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
2 Tbsp Maple Sugar, can sub granulated sugar
1 tsp Baking Powder
.25 tsp Real Salt - Redmond
.25 cup Butter, Unsalted, slightly softened & cut up into .5“ chunks
1 whole Egg, room temperature, well whisked
.25 cup Milk, + 2 tbls, can sub milk of choice
1 - 2 tsp Maple Sugar, additional for sprinkling on top before baking (opt)

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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

Prepare a 7-8 cup baking dish by coating with a bit of avocado oil, or a well seasoned 10” cast iron skillet will also work well. Preheat the oven to 400°.
Prepare peaches by pitting, peeling (or not, your call) and slicing. You can use equal parts blueberries and peaches.
For filling: place fruit in a large mixing bowl. Add maple sugar, salt, lemon zest/juice and cassava flour. Using a rubber spatula, carefully fold all ingredients together until all fruit is evenly coated. Pour into the baking dish and set aside.
For topping: in a medium bowl add flour, maple sugar, baking powder and salt. Using a fork, toss about to combine. Add butter and work it into the dry ingredients using your finger tips or a pastry cutter until well combined. Add egg and mix with a small wooden spoon until it resembles a coarse crumb mixture. Pour in milk and stir until dough comes together. This is a very rustic dough, no need to get it all nice and smooth.
Using two spoons (or we actually prefer our fingers) place dollops of the dough on top of the fruit. You will have gaps and the fruit will most likely not be completely covered which is perfect. You can sprinkle a little additional maple sugar on top at this point if you'd like.
Place cobbler on a baking sheet so if any fruit bubbles over it ends up on the baking sheet instead of the bottom of your oven. Place in the oven and bake for 25-30 minutes or until the fruit is all bubbly and the topping is golden brown. Depending on the depth of your baking dish this may take up to 40 minutes. If the topping starts to get too brown, cover with a bit of foil the last few minutes of baking.
Remove from the oven and let it set for 10-15 minutes before serving. Top with your favorite ice cream or whipped cream. Store any leftovers in the fridge for 3-4 days.

Notes

You can try experimenting with different fruits here. I think a peach and raspberry would be lovely or even all blueberries. Get creative and have fun!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	8 g
Carbohydrates:	47 g
Protein:	4 g
Cholesterol:	21 g
Sodium:	177 mg
Fiber:	4 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated for total recipe.