Gluten Free Peach Blackberry Cobbler

Yield 6 mini cobblers

Author Clara Cavalli-Chiappardi

Prep time

20 Min

Cook time

20 Min

Inactive time

10 Min

Total time

50 Min

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Gluten Free Peach Blackberry Cobbler

Our favorite summertime dessert is fruit cobbler, this recipe is taking my traditional cobbler recipe and making it gluten free. Easy, quick and simple to make, it is perfection! THE BEST COBBLER EVER!VEGAN version available in notes.

Ingredients

• Fruit Mixture:
• 4 peaches sliced
• 2 cups fresh blackberries
• 1/4 cup sugar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp cornstarch or arrowroot
• Biscuit Mixture:
• 1/2 cup GF Oat Flour or Sorghum Flour
• 1/2 cup Coconut Flour
• 1/2 cup sugar
• 2 tsp baking powder
• 6 tbsp cold butter cubed
• 1/3 cup boiling water
• 1/2 tsp salt

Instructions

1. Preheat oven 430F degrees and grease 6 mini creme brulee ramekins
2. Mix peaches, blackberries, lemon juice, sugar and cornstarch together until coated.
3. Equally divide fruit mixture into each ramekin. Place ramekins on baking sheet and place in oven for 12-15 min at 430F degrees.
4. Remove ramekins and allow to rest while making biscuit topping.
5. Reduce oven temp to 400F degrees.
6. Mix flours, sugar, baking powder, and salt together.
7. Add cubed butter and use pastry blender to mix, should look like crumbled mixture when done.
8. Add boiling water to crumble mixture and stir with wooden spoon until smooth
9. Add a few tablespoons of biscuit mixture over each fruit ramekin and bake in oven at 400F degrees for approx 20 minutes or until golden brown on top.
10. Let cool slightly then serve with scoop of homemade whipped cream or vanilla ice cream on top.
11. ENJOT the BEST EVER COBBLER!!!

Notes

You can sub any fruit for this recipe I have tried many different variations and they are all amazing.

VEGAN: Sub vegan butter for traditional or coconut oil.

*If you cannot use coconut flour try almond flour or tigernut flour.