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!
Peach-Blueberry Cobbler with Peach Ice Cream
- Category: Dessert
- Diet: Gluten Free
Ingredients
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
- 1 1/2 cups Almond Flour
- 1/4 cup Tapioca Flour
- 1 tbsp Baking Powder
- 1/3 cup Coconut Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Freshly ground Nutmeg
- 1/4 tsp Salt
- 1/2 cup Full-Fat Coconut Milk
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Instructions
- Preheat oven to 350-degrees.
- Mix all filling ingredients in a large bowl and pour into a 9×12-inch pan.
- Mix all dry cobbler ingredients (through salt) in another bowl. Add in wet ingredients and mix until well blended.
- Dollop cobbler crust batter on top of peach mixture.
- Cook for 40-45 minutes or until filling is bubbling, tenting with aluminum foil/parchment if cobbler crust is browning too quickly.
- Enjoy slightly warm.
Notes
Can be served with Peach Ice Cream: https://www.cleaneatingkitchen.com/vegan-peach-ice-cream/