This is probably my favorite seasonal dessert. I only make it in the summer time when the blackberries and peaches are fresh from local farms. I’m sure you can make this with frozen blackberries and peaches, but there’s just something about farm fresh fruit in the summer. Plus, I love that we wait all year for this specific treat. I think that makes it all the more special. I hope that you’ll love this gluten free blackberry peach cobbler as much as my family does!
(Notes for IBD-AID: This recipe is IBD-AID Phase II compliant if you sub an oat flour for the gluten free flour blend. Use that same oat flour in palce of the arrowroot. If seeds from the blackberries are problematic for your digestion, you can use blueberries instead. Also, omit any sugar sprinkle on top.)
WHY BLACKBERRIES AND PEACHES?
The combination of blackberries and peaches is something that I stumbled upon by accident. Four years ago, my family went peach picking at a local farm. The farm happened to have a row of blackberry plants beside the peaches. I paid $5 for a pint. I should have tasted them first. They were absolutely the most sour blackberries ever in the history of blackberries, but I paid for them, so I was determined to use them. The peaches were so soft and sweet. Plus, we had bags and bags of the peaches. I decided to combine the peaches with the blackberries in a cobbler, just hoping that they might redeem the lip-puckering sour blackberries. It worked, and it ended up being my favorite cobbler combination. I’ve made blackberry peach cobbler ever summer since.
HONEY OR MAPLE SYRUP?
I prefer to bake with natural sugars over processed sugars. Both honey and maple syrup will work for this recipe. Raw honey is a great option, but is a high FODMAP food. Some people may experience bloating or pain when digesting high FODMAP foods. For those people, maple syrup may be a better option. (Maple syrup is excluded from IBD-AID. Even if you’re trying to follow a specific diet, accommodations sometimes need to be made for the individual’s unique needs.) If you choose to use honey, the topping will be more of a golden brown color after baking. With maple syrup, it tends to lack the golden shine. Both taste excellent.
Blackberry Peach Cobbler sweetened with honey. (Honey produces a more golden topping.)
Cherry Berry Cobbler sweetened with maple syrup. (Not as golden…still tastes good.)
In a cobbler, I prefer the fruit base to be sweeter than the flour topping. I have included some sweetener in the topping. Sometimes I reduce it even further if I think my fruit is very naturally sweet. Because the sweetener is in liquid form, if you choose to reduce the sweetener at all, you may need to increase the milk. The flour mixture should be thicker than pancake batter, but not as thick as biscuit dough. I sort of shoot for an in between.
WINTER FRUIT OPTION – CHERRY BERRY COBBLER
If I want to make a cobbler in the winter when I don’t have fresh fruit available, I generally go for a berry and cherry mixture. My go-to is a 10 oz. bag of frozen organic cherries mixed with a similar amount of organic frozen blueberries and strawberries. (I always choose organic for cherries and berries as these fruits are consistently on EWG’s Dirty Dozen list.) I mix these frozen fruits in place of the fresh blackberries and peaches. You can follow the rest of the recipe as written and bake the fruit from frozen. It’s a great option for a winter or out-of-season dessert.
Gluten Free Blackberry Peach Cobbler – It’s Dairy Free Too!
Ingredients
FOR THE FRUIT FILLING
- 6 or 7 peaches, sliced
- 1 pint fresh blackberries
- juice of one lemon
- 1 tbsp arrowroot powder
- 1/4 c honey or maple syrup
- 1/2 tsp cinnamon
FOR THE TOPPING
- 1 c gluten free flour blend
- 1 tsp baking powder
- 1/2 tsp cinnamon
- sprinkle of nutmeg
- pinch of sea salt
- 1 tsp vanilla
- 2 tbsp avocado oil
- 1/4 c honey or maple syrup
- 2/3 c dairy free milk
- Raw sugar or coconut sugar, optional
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- Wash the peaches and blackberries. Slice the peaches, discarding the peach pits.
- In a mixing bowl, mix the sliced peaches, the blackberries, the juice of one lemon, the arrowroot powder, honey or maple syrup, and cinnamon. After mixing, pour the contents into a 13×9 pan.
- In a mixing bowl (you can use the same one without washing), mix the dry ingredients (gluten free flour blend, baking powder, cinnamon, nutmeg, and sea salt). Add the wet ingredients (vanilla, avocado oil, honey or maple syrup, and dairy free milk). If you’d like to decrease the amount of sweetener in the flour mixture, you will need to add milk. Stir all of the ingredients together with a spatula. The dough should be smooth and not dry. It’s not as thin as pancake batter, but thinner than biscuit dough.
- Spoon the batter over the fruit, covering as much as possible. (I find that there are generally some gaps. That’s okay.) If you’d like, you can put a dusting of raw sugar or coconut sugar across the top of the batter.
- Bake the cobbler at 350 degrees Fahrenheit for 48-50 minutes. The topping should be cooked through, and the fruit should be bubbling when done.
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