Enjoy this amazing cobbler while peaches and blueberries are in season! Feel free to swap the fruit throughout the season and eat this decadent treat all year long!
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1/2 block of Miyoko's vegan butter
5 large organic peaches, pitted and sliced Pint of organic blueberries
1/2 c brown Monk Fruit Sweetener or Stevia
1 lemon, juiced
1/2 c water
1/2 tsp ground cinnamon (optional)
1 tbsp baking powder
Pinch of sea salt
3/4 c unsweetened almond milk
1-2 Tbsp monkfruit sweetener for sprinkling (or other refined sugar substitute)
Culina peach yogurt (optional)
Lemon balm or mint (optional)
Place butter in a medium baking dish and place in oven. Set oven to 400°F and let butter melt while the oven preheats.
Place fruit, monkfruit sweetener or stevia, lemon juice and water in a medium saucepan and bring to a boil. Turn down to a simmer and cook, stirring occasionally, the fruit is softened (about 20 mins).
Remove pan from the oven once the butter melts.
Mix the gluten free flour and next four dry ingredients in a small bowl. Stir in the almond milk (the batter will be very thick) then pour into the baking dish with the melted butter and spread out evenly.
Using a large serving spoon, scoop the softened peaches over the batter (reserving the left over syrup in the bottom of the pot for a garnish).
Cover with foil and bake for 30 minutes.
Uncover and sprinkle with 1-2 Tbsp of monkfruit sweetener.
Continue to cook uncovered until the batter is nicely browned, the fruit is bubbly, and the internal temperature of the batter eaches 200°F (about another 30-40 minutes - cook time will vary depending on the size of your baking dish and the strength of your oven).
Let rest for 20 minutes then serve with yogurt and lemon balm on top. 🌱
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