Gluten-Free Peach Cobbler with Blueberries is full of chai spices, combining warm comfort with the fresh flavors of the fruit. This is lovely for brunch or dessert with ice cream.
Creative and comforting food for casual entertaining. That describes my cooking — and this cobbler.
There’s something very rustic about a cobber. I love the way it sort of looks like a “mess.” The crust is sort of haphazardly shaped and uneven. Somehow all of that makes it even more delicious.
Comfort foods are not limited to fall and winter. This cozy, delicious dish is both the essence of summer and comfort.
Breakfast, bunch or dessert, it’s always hit in the summertime.
Ingredients for Gluten-Free Peach Cobbler
- butter – I always use unsalted butter when I cook and bake, so I can adjust the salt level to my linking.
- brown sugar – Dark or golden is okay.
- – This is my favorite brand, though most 1 to 1 gluten-free flours will work.
- fresh peaches – When peaches are at their best, they should have a little bit of give when gently squeezed. A firm peach is not ready.
- fresh blueberries – When blueberries are ripe, they should be plump and deep blue color, with a dusting of gray on the surface. Blueberries that are not ready are firm and sometimes have a hint of red color.
- milk – I use low or whole fat.
- baking powder
- ground cinnamon
- ground cardamom
- ground ginger
- ground cloves
Can you use frozen peaches and/or blueberries?
If you want to make this when peaches and/or blueberries are not in season, frozen is okay. Be sure to thaw and drain the fruit completely before using it.
How to Make it
(More detailed instructions are in the recipe card below.)
– Preheat the oven to 350°F and coat an 8 or 9 inch square baking pan with melted butter.
– In a large bowl bowl, combine brown sugar, flour, baking powder, spices and salt. Once the dry ingredients are well blended, add the milk and stir. Evenly pour the mixture on top of the melted butter in the pan, spread it gently and do not stir it into the butter.
– Arrange the peaches and blueberries evenly on top, leaving a few tiny spaces between the fruit in some areas. Sprinkle the entire top surface with more brown sugar. – Place the baking pan on a baking sheet and bake in the preheated 350°F oven until it’s golden brown, about 1 hour, 15 minutes.
– Let the cobbler sit at room temperature for about 15 minutes and serve warm (with ice cream or a drizzle of heavy cream if desired).
Recipe Tips and Substitutions
- You can use more or less of the peaches and blueberries, or, you can use other fruits. Apricots, nectarines, plums, mango, raspberries, whatever suits you. (Stay away from citrus and melon, as they tend to disintegrate and make it soupy.)
- At first you might think the batter won’t come up over and between the pieces of fruit — be patient and you’ll see it happen around 45 minutes into the baking time. It helps to leave a few small spots without the fruit covering the batter.
- Please remember, all pans and ovens are different, so baking times may vary a bit. In my oven, this takes about 1 hour, 15 minutes.
- You can also use regular all-purpose flour, if keeping it gluten-free isn’t important for you.
- This Gluten-Free Peach Cobbler with Blueberries is fabulous when you’re serving gluten-free eaters, of course! And it’s equally as fabulous for those who eat everything. Everyone loves it!
- I love a cobbler at a brunch. It’s a delightful mid-morning treat, and it’s always nice to have a sweet dish along with savory options.
- It’s also delicious as an after dinner dessert, served warm with a dollop of vanilla bean ice cream.
- I especially love it served warm with a drizzle of heavy cream over it.
Can you make it ahead?
While you can make it the day before and warm it to serve when you’re ready, it’s best right out of the oven.
I hope you enjoy every last crumb of this Gluten-Free Peach Cobbler with Blueberries.
What exactly is a cobbler?
- Traditionally cobblers have a topping made of biscuits over fresh fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road, which is of course where the name comes from. (My recipe is made quite differently, with the batter starting beneath the fruit.)
- Cobblers are also often made with cake or cookie batters instead of biscuits, and are equally tasty.
More summer peach recipes:
- Peach Caprese Salad
- Blue Cheese Grilled Peaches
- Peach and Avocado Salad with Zucchini
- Summer Fresh Peach Ice Cream
Gluten-Free Peach Cobbler with Blueberries Recipe
- ½ cup unsalted butter, melted
- 1¼ cup golden brown sugar, divided
- ¾ cup Cup4Cup gluten-free all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅔ cup low-fat or whole milk
- 3 cups fresh peaches (about 1¼ pound peaches), washed and dried, skin on, cut into about ½ inch slices
- 1 cup fresh blueberries, washed and dried
- Set the oven. Preheat the oven to 350°F.
- Prepare the pan. Pour the melted butter into an 8 or 9 inch square baking pan. Set aside.
- Make the batter. In a medium-sized mixing bowl, combine ¾ cup of the brown sugar, flour, baking powder, spices and salt. Once the dry ingredients are well blended, add the milk and stir. Evenly pour the mixture on top of the melted butter in your baking pan, spread it gently and do not stir it into the butter.
- Assemble the cobbler. Arrange the peaches and blueberries evenly on top of the batter, leaving a few tiny spaces between the fruit in some areas. Sprinkle the entire top surface with the remaining ½ cup of brown sugar.
- Bake. Place the baking pan on a baking sheet (just in case it bubbles over), and bake in the preheated 350°F oven until it's golden brown, about 1 hour, 15 minutes. (Times can vary, so keep an eye on it after an hour!)
- Cool. Let the cobbler sit at room temperature for about 15 minutes and serve warm (with ice cream or a drizzle of heavy cream if desired).
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