This delicious and easy Peach Blueberry Cobbler is bursting with summertime flavors. Juicy peaches and ripe blueberries are tossed with a touch of cinnamon and cardamom to bring out their flavor. It’s topped with a gluten free cobbler that is so crisp and buttery that it’s hard to stop myself from sneaking a bite! Serve it warm with a scoop of ice cream (or two) and a spoon to scoop up all the luscious juices.Jump to Recipe
A classic recipe from a classic book
In 1991, my late grandmother gave me a cookbook for Christmas called The Fannie Farmer Cookbook. Inside, the inscription from her reads:
To Alison – The happy cooker. Love, Nana
The Fannie Farmer Cookbook was first published in 1896 as The Boston Cooking School Cook Book by Fannie Merritt Farmer. She was the first cookbook author in the U.S. to standardize measurements and methods. So that meant that recipes from her book were duplicatable, and generations of Americans were able to learn how to cook confidently.
Fannie Farmer also taught me to cook (along with many other kitchen mentors including my mom, grandmother, and mother-in-law). It’s true that her recipes aren’t fancy or particularly daring, and I don’t much pull the book off the shelf anymore. But she provided me with a solid foundation of simple recipes and methods that I’ve turned to again and again over the last 30+ years.
The pages of my copy of the Fannie Farmer Cookbook are splattered and wrinkled, especially those in the bread and dessert sections. One of my favorites, that remains pretty unaltered to this day, with the obvious exception of converting it to be gluten free, is her recipe for Any Fruit Crisp. To me, her crisp is more of a cobbler (though the book also has a recipe for a cobbler). The topping is crisp, but not crumbly. And it has the addition of baking powder, which cobblers often do (and crisps do not). So it’s sort of a hybrid recipe really.
How to make this easy Peach Blueberry Cobbler
This is a super fast and easy recipe to make and the perfect dessert to showcase ripe summer fruits. I love to put peaches and blueberries together. They are a wonderful flavor and color combination! Here’s what you need to make this gluten free peach cobbler:
- Fresh ripe peaches – local is best if you can find them and guess what? I don’t bother peeling them!
- Fresh ripe blueberries – again, try to find local bloobs, if possible
- Some tapioca starch to thicken and sugar to sweeten the fruit filling
- A sprinkle of cinnamon and cardamom – these spices really help accentuate the flavors of the cobbler. Cinnamon adds a little warmth, and cardamom a pop of earthy citrusy flavor. If you’ve never baked with cardamom, you should!
- The most delicious buttery and crispy cobbler topping with gluten free flour, white + brown sugars, an egg, baking powder, and a pinch of sea salt.
How to make the cobbler topping
It’s very easy to make the topping for this gluten free Peach Cobbler.
- First, whisk together your gluten free flour blend, sugars, baking powder, and sea salt
- Then lightly beat the egg, and stir into the flour mixture with a fork
- Using your hands, rub the mixture between your fingers until it has a crumbly texture
- Sprinkle the dough over the peaches and blueberries that have been tossed with sugar, tapioca starch and spices
- Drizzle the butter evenly over the top of the cobbler
- Bake at 375°F for 25-30 minutes or until bubbling and crispy
Frequently asked questions about peach cobbler:
Often the words cobbler and crisp or crumble are used interchangeably, but they are actually different desserts. A cobbler is typically a batter or biscuit type dough that is plopped over the top of the fruit before baking creating a “cobbled” look. Alternatively, a crumble or crisp typically has a flour + sugar + butter mixture that is sprinkled on top of the dough before baking. A crumble usually doesn’t have egg or leavening agents (like baking powder), but a cobbler usually does. Clear as mud?
In order to avoid overly juicy fruit that can make a cobbler topping soggy, it’s important to add something to thicken the juices as it bakes. This recipe calls for tapioca starch, but corn starch would also work well. Another tip is to wait to cut into the cobbler until after it has cooled for a while. The juices will thicken as it cools.
Leftover cobblers, crisps and crumbles can tend to get soggy, especially if it’s been refrigerated (and it probably should). The only good way to re-crisp it is to reheat it in the oven.
Peach pies usually have a double pastry crust – a crust on the bottom and top of the peach filling. A peach cobbler has no crust on bottom, and a crunchy cobbled topping.
No – the peaches cook long enough for their skins to become tender, plus they add good flavor and color. But if the skin really freaks you out, but all means, peel away. I just think it makes extra work where there doesn’t need to be.
Can frozen or canned peaches be used in a peach cobbler?
Yes! When peaches are off season, feel free to use frozen or canned peaches (and blueberries!). If you are using canned peaches, be sure to drain them well. If you are using frozen peaches, increase your cook time by 5 or 10 minutes.
Can I make this gluten free cobbler dairy free?
Absolutely – if you want to make this recipe dairy free, simply swap the butter for your favorite non-dairy butter. My preferred brand is Mykonos Dairy Free Butter. Obviously, top it with your favorite non-dairy ice cream.
Can this Easy Peach Cobbler be made vegan?
It can – in this case, omit the egg, and instead of melting the (vegan) butter, leave it cold and cut it into small pieces and rub it into the flour sugar mixture with your fingers until the topping becomes crumbly. Sprinkle it over the top of the peach/blueberry mixture and bake!
Craving even more summer dessert goodness? Check out these other recipes:
- How to Make the Most Adorable Fresh Watermelon Cake with Summer Berries
- The Best Ever Gluten-Free American Flag Cake
- Easy Fresh Blueberry Ice Cream
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Super Easy Peach + Blueberry Cobbler – Gluten Free
- 8 inch round baking dish
For the topping
- Preheat the oven to 375°F and grease an 8-inch baking pan with butter or gluten free cooking spray.
- Mix peaches, blueberries, 1/2 cup of the sugar, tapioca starch, cinnamon, cardamom, and salt in a bowl. Toss well, but carefully, to make sure the fruit is evenly coated with the starch, sugar and spices. Pour into the prepared baking dish.
- In another bowl mix the flour, remaining 1/2 cup sugar, brown sugar, baking powder, xanthan gum if using, and a pinch of salt. Stir the egg in with a fork until the mixture begins to clump. Use your fingers and rub the mixture together until it is evenly dampened and forms crumbles. Scatter this mixture over the top of the fruit.
- Pour the melted butter evenly over the top of the crumbles. Bake for 25 minutes, or until the topping is golden brown and the fruit juices are bubbling. Serve warm, topped with ice cream or whipped cream, if desired.
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