A delicious blueberry peach cobbler that’s gluten-free with a shortbread crust topping.
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If it’s summer then you can guarantee I’m making a crips or a cobbler. Some of my favorites are this pear crisp, this peach and blueberry crisp, and this gluten-free peach cobbler.
Ingredients
- Peaches – Use frozen peaches as a time saver for this recipe
- Blueberries – Frozen blueberries
- Light Brown Sugar – To give the fruit extra sweetness
- Cornstarch – Helps to thicken up some of the fruit juices, you can sub in tapioca starch or arrowroot if needed.
- Granulated Sugar – To give the topping some sweetness
- Gluten-free Flour/All-purpose Flour – You can use either gluten-free or all-purpose flour with the same measurements
- Cinnamon – For a bit of flavor
- Baking Powder – Make sure it’s fresh baking powder
- Sea Salt – Use fine sea salt
- Butter – You can use salted or unsalted butter in this recipe
- Heavy Whipping Cream – Make sure it’s cold
Recipe Tips
- You can bake this cobbler on the grill or in the oven. If you make it on the grill it may come out a bit drier than if you bake it. It will still taste amazing but just be aware.
- Store the cobbler in the refrigerator for up to 3 days
Blueberry Peach Cobbler – Gluten-Free
A delicious fruit cobbler with a shortbread crust that can be made using regular or gluten-free flour. A perfect summer dessert.
Equipment
- 1 10-inch Deep Skillet Use cast iron if grilling
Ingredients
For The Fruit Filling
- 6 cups Peaches, Frozen 2 lbs
- 1 cup Blueberries, Frozen
- 6 tbsp Light Brown Sugar
- 3 tbsp Cornstarch can sub in tapioca starch or arrowroot
Shortbread Topping
- 1/8 + 1/2 tsp divided cup Sugar 1/2 tsp is for topping
- 1 cup Gluten-Free Flour All-purpose Flour can sub in all-purpose flour
- 1/8 tsp Cinnamon
- 1/2 tbsp Baking Powder
- 1/2 tsp Sea Salt, fine
- 4 tbsp Butter, salted can use unsalted
- 1/2 cup Heavy Whipping Cream
Instructions
- Pre-heat the oven to 400°F.
- Butter a 10-inch deep skillet and set it aside. Use a cast iron skillet if you plan to bake it on the grill.
Filling
- 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.
Shortbread Topping
- To a medium size bowl combine the sugar, cinnamon, flour, baking powder, and 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.
Assemble
- Stir the peach mixture again then add it to the buttered 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 the above directions then instead of placing it into the oven place the cast iron skillet onto the grill grates.
- Close the lid to bake, checking periodically approximately 35-40 minutes. Try to maintain as close to the 400°F temp as you can.
- Bake until the skillet is bubbly and the top is browned. Be care when removing from the grill.
- If the top is still light in color you can put it under the broiler in your oven for a few minutes. MAKE SURE YOU KEEP AN EYE ON IT so it doesn't burn.
Nutrition
Serving: 1cupCalories: 316kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 292mgPotassium: 184mgFiber: 4gSugar: 37gVitamin A: 780IUVitamin C: 7mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!
