Peach-Blueberry Cobbler with Peach Ice Cream

Guess which one of my fruit trees decided this was the week to grace us with its bounty?  That’s right – the peach tree!! So sweet and delicious, these “nature’s desserts” don’t need much but…I had so many, had to use them up somehow! 😉 A cobbler is just the thing for consuming large quantities of fruit so I’m just being efficient.  I used 8 cups of fruit total but a more traditional cobbler crust-to-fruit ratio would be to use 6 cups.  You get to choose! Also, I made a SUPER easy Peach Ice Cream recipe I got in my inbox (link below) to use up even more peaches but this would taste equally delicious with some coconut whipped cream.  Happy summer baking!

 

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Peach-Blueberry Cobbler with Peach Ice Cream

  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale

Filling Ingredients

  • 6 cups Peaches, pitted and sliced (I keep the skins on but feel free to peel, if you like)
  • 2 cups Blueberries
  • 1/4 cup Maple Syrup
  • Juice and zest of one small lemon
  • 2 tbsp Tapioca Flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract

Cobbler Ingredient


Instructions

  1. Preheat oven to 350-degrees.
  2. Mix all filling ingredients in a large bowl and pour into a 9×12-inch pan.
  3. Mix all dry cobbler ingredients (through salt) in another bowl. Add in wet ingredients and mix until well blended.
  4. Dollop cobbler crust batter on top of peach mixture.
  5. Cook for 40-45 minutes or until filling is bubbling, tenting with aluminum foil/parchment if cobbler crust is browning too quickly.
  6. Enjoy slightly warm.

Notes

 

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Blueberry-Lemon Scones

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