Peach and Blueberry Cobbler (SRC)

Pies, cobblers, crisps…talk about comfort food! A sweet and cake-y or crumbly topping paired with a warm fruit filling make for the ideal combination of a flavors and textures that scream EAT ME NOW. Cobbler transports me back to vacation days at my grandparent’s in South Carolina…and my cousins, brother and I couldn’t wait to taste grandma’s homemade treat. Topped with her homemade peach ice cream, we all reached food nirvana (and a blissful sugar-induced coma)!

I was thrilled to be assigned Margaret’s Tea and Scones blog for the last hurrah for the Secret Recipe Club! It’s the final reveal for the club, and I want to all the hosts and members for making so many wonderful memories and fantastic recipes 🙂 For the finale, I couldn’t help but choose a “sweet ending” and a dish that evokes a huge heartfelt smile…so when I saw Margaret’s recipe for Peach Cobbler, I was sold. 
peach-blueberry-cobblerOriginally, I was deciding between Margaret’s Coconut and Salmon Laska Soup or her Chai Spice Scones yet a dessert seemed appropriate for this occasion, and I was not disappointed! I can’t wait to try other fruits and combos as well! A few other recipes that had me still loving fall flavors are her Sweet Potato Praline Brownies, Pumpkin Beer Bread and Sweet Potato Curry Puffs — there’s no denying winter squash and sweet taters are some of my favorite foods. They are most definitely on my list of dishes to try!

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To make it allergen-friendly,  I swapped out the all-purpose flour and whole wheat flours for a combo of oat flour and coconut flour to make it gluten-free. Margaret mentioned the cobbler needed to be a little sweeter so I opted for coconut sugar for the granulated sweetener and added some stevia to bump up the sweetness without a ton of added sugar. I also swapped non-dairy milk and butter-flavored coconut oil for the butter (and canola) to make it dairy-free. I had a few blueberries in the freezer and some leftover ground chia seeds so I tossed them in along with the frozen peaches for some added color, fiber and omega-3s. What a lovely recipe, the blueberry-peach reminded me so much of my sweet grandma! With these ingredients – oats, peaches, berries, coconut oil and chia…this made for a guilt-free yet decadent-tasting breakfast and a sweet AND satisfying dessert.

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Peach and Blueberry Cobbler (adapted from Tea and Scones
Gluten-free, Dairy-free, Egg-free, Soy-free, Corn-free, Refined Sugar-free, Vegan, Vegetarian, Nut-free, Seed-free

Filling
3 large ripe peaches or 3 cups unsweetened frozen sliced peaches, diced into 1 inch cubes
2/3 cup fresh or frozen blueberries (or berries of choice or more peaches)
1 tsp fresh lemon juice
¼ tsp ground cinnamon
4 tsp chia meal/ground chia seeds (or 2 tsp arrowroot starch or cornstarch)
1/8 tsp pure stevia and/or 3-4 tbsp granulated sweetener of choice

Topping
3/4 cup oat flour (I ground gluten-free rolled oats in a magic bullet)
2 Tbsp coconut flour (or 4 more Tbsp oat flour)
¼ cup coconut palm sugar or granulated sweetener of choice
15 drops vanilla-flavored liquid stevia or to taste (can use1/16 tsp powdered stevia or 3 more Tbsp granulated sweetener)
1 tsp baking powder
¼ tsp sea salt
1/2 cup non-dairy milk of choice
3 Tbsp coconut oil (I used butter-infused) or earth balance, ghee (if you can tolerate dairy), melted
¼ tsp ground cinnamon

1. Preheat the oven to 400°F.

2. To make the filling, if using fresh peaches, bring a 4-quart pot of water to a boil and fill a large bowl with ice water. With a paring knife, slice through each peach skin from end to end, but leave the peach intact. Place the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer the peaches to the ice water for 30 seconds. Remove the skin from the peaches. Split the peaches in half, remove the pits, and slice each peach into 8 slices.

3. In a large bowl, toss together the sliced peaches, berries, lemon juice, cinnamon, and starch. Add the brown sugar, 1 teaspoon at a time, to taste depending on the sweetness of the fruit. Pour the peach mixture into an 8-inch square baking dish.

4. To make the topping, in a medium bowl, whisk together the flours, granulated sugar, baking powder, and salt. Add the milk, butter, and oil and stir to combine. Distribute spoonfuls of the batter over the peaches, leaving some patches uncovered. Sprinkle with the cinnamon. Bake until golden brown, 25-28 minutes.

Yields 4 large or 6 medium servings
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To view other recipes from this month’s reveal, click the link below!

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