Fresh blueberries and ripe peaches tossed with maple syrup, then covered with a speculoos biscuit topping and baked until bubbly. This Vegan & Paleo Peach Blueberry Cobbler screams summer!
This Paleo & Vegan Peach Blueberry Cobbler screams summer!
O.M.G! This peach blueberry cobbler! You are BOUND to be addicted.
The warm, sweet and juicy filling made with blueberry and peaches is exactly what you want this summer. And can we talk about the "biscuit" topping?
This is not your traditional cobbler. I dare say it's even better! The biscuit on top of this peach blueberry cobbler tastes like speculoos (you know, the European spice cookies that are to die for?) and it's soooo good!
This Peach Blueberry Cobbler is so delicious that we shouldn't even care it's vegan and paleo. I'd say it's a super nice bonus.
There's no (refined) sugar, no dairy, no grains, and no gluten but a whole lot of flavors and amazingness going into this gorgeous peach cobbler.
Wholesome baked stonefruit dessert that'll make you want to go for seconds? You can count me in all.summer.long! – and then I'll just come up with a fall version to avoid the withdrawal effect! Enjoy!!
If you tried this peach blueberry cobbler, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Vegan & Paleo Peach Blueberry Cobbler {Gluten-Free + Refined Sugar-Free}
Fresh blueberries and ripe peaches are tossed with some lemon juice and maple syrup, then covered with a sweet speculoos biscuit topping and baked until bubbly. This Vegan & Paleo Peach Blueberry Cobbler screams summer!
Ingredients
Cobbler:
- ¼ cup arrowroot starch or tapioca flour
- ¼ cup + 1 tablespoon coconut flour
- ¾ cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ teaspoon cinnamon
- 1 cup almond butter
Filling:
- 2 cups blueberries
- 2 cups diced fresh peaches
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 ½ tablespoons arrowroot starch or tapioca flour or cornstarch
Instructions
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Preheat oven to 350F/180C degrees.
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In a large mixing bowl, whisk together arrowroot (or cornstarch/tapioca flour if using), coconut sugar, baking powder, salt and cinnamon until well combined. Add 1 cup almond butter, and using your hand or a hand mixer, stir until it becomes a cohesive dough (about the texture of cookie dough). Set aside.
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In a medium mixing bowl, stir together blueberries, peaches, maple syrup, lemon juice and arrowroot (or tapioca if using). Stir until incorporated.
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In a 9x9 (22 x 22 cm) baking dish, add fruit mixture evenly to the bottom. Using your hands, form biscuit-shaped discs with the cobbler dough and layer overtop fruit filling. Bake for 35-40 minutes or until fruit is bubbling and cobbler topping is browned. Set side to cool for 15 minutes before serving.
40A.
A biscuit topping that tastes like speculoos cookies? You had me at cobbler but this cookie topping elevates this dessert to a whole new level of deliciousness!