In the summertime, I love the combination of blueberry and peach. It might be my favorite fruit combination of all time. And what’s a better way to showcase the sweet and juicy fruit than in a cobbler? I’ve made cobbler countless of times but this is the first time I tried making it healthier. Less sugar, less butter and gluten-free. Can you even make delicious biscuits without all that? Yes you can! And how scrumptious they turned out.

These biscuits are soft and crumbly on the inside and crunchy on the outside. Don’t skip the slivered almonds as they add to the amazing texture and flavor. And look cute too! You can experiment with lots of different fruit combinations for the filling, anything that is ripe and needs to be used up. Except bananas, maybe that wouldn’t be a great idea. When you use ripe fruit you don’t need to add the extra sugar. And if you don’t have any ripe fruit, frozen fruit works very well too.

I am salivating as I write this and sadly these didn’t last too long so I am forced to write this with a rumbling belly. But don’t worry this is one of those recipes I know I’ll be making a lot of over the summer. So easy to put together and so fun to play around with different fruit combinations. In my opinion, the best recipes are the ones that give you a general outline but let you experiment and play on your own. So go play and make some delicious gluten-free blueberry peach cobbler (or whatever fruit you like) and enjoy!

Gluten-Free Blueberry Peach Cobbler

Ingredients:

2 cups almond flour

1/4 cup tapioca flour

1/2 tsp. baking soda

Pinch of sea salt

1/4 cup coconut brown sugar or any sugar-free alternative

1/4 cup grass-fed butter, softened

1 egg, room temperature

2 tbsp. dairy-free milk

Filling:

2 1/2 cups wild blueberries (fresh or frozen)

2 cups organic peaches, cut into wedges

1 tbsp. tapioca flour

1 tbsp. lemon juice

3 tbsp. maple syrup

Topping:

Slivered almonds

Cinnamon powder

Directions:

Preheat oven to 350 F. In a medium bowl, place the almond flour, tapioca flour, baking soda and sea salt and mix together with a whisk. Add the rest of the dough ingredients and mix until a sticky dough forms. Set aside.

In a large bowl, add the filling ingredients and mix. Pour into a 11×8 inch glass baking dish and add the dough on top. Top with the slivered almonds and cinnamon and bake 45-50 mins until the top is golden and nicely toasted. Let cool slightly and enjoy. You can serve it warm right out of the oven with a dollop of vanilla ice cream.

Enjoy!