This recipe really is very similar to my favorite peach cobbler and blueberry cobbler recipes, but I find this particular size and combination of fruit is just so lovely. It needed it's own recipe. ;) Enjoy!
Fresh from the oven! Yum!
Peach & Blueberry Cobbler
Preheat oven to 350 F.
In a 9 x 13 pan, add the following:
~3 cups sliced peaches, fresh OR ~two 790 ml/26 oz jars peaches, drained
~3 cups wild blueberries (fresh or frozen work great - I don't find it affects the baking time)
1/4 cup Kristin's Gluten-Free Flour Mix
2 - 4 Tbsp sugar (I leave this out if the canned peaches were in a light syrup)
1 tsp cinnamon (optional - I sometimes leave this out if I'm not in the mood for cinnamon)
*A couple notes about the fruit: You want your 9 x 13 pan to be at least 1/2 full of fruit, but you can add a bit extra to 2/3 full of fruit, if desired. If you use fresh peaches, you don't have to peel them unless you prefer it.
Mix together in a large bowl:
1 cup Kristin's Gluten-free Flour Mix
3/4 - 1 cup sugar
1 tsp baking powder
1/2 tsp salt
Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste
Sprinkle the crumb topping over the prepared fruit. Bake at 350 F for ~50 minutes, until topping is nicely browned. Great served hot or warm. The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! We enjoy leftovers chilled or reheated. Enjoy!
1 cup Kristin's Gluten-free Flour Mix
3/4 - 1 cup sugar
1 tsp baking powder
1/2 tsp salt
Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste
Sprinkle the crumb topping over the prepared fruit. Bake at 350 F for ~50 minutes, until topping is nicely browned. Great served hot or warm. The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! We enjoy leftovers chilled or reheated. Enjoy!
