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This easy-to-make healthier blueberry peach cobbler is a must-make summer dessert. It's dairy-free, vegan, and can easily be made gluten-free. Not summer? Substitute the peach with almost any fruit to enjoy all throughout the year.
What's The Difference Between a Crisp, Cobbler, and Crumble?
Crisps, cobblers, and crumbles have a lot in common. They're all a type of baked dessert with a fruit filling and a pastry-like topping. As the dessert warms up, the fruit juices simmer and you get this really lovely balance of sweet from the filling and savory from the topping.
Cobblers have a biscuit topping that's usually dropped onto the fruit filling in small, round dollops. When baked, it has the appearance of a cobbled road, hence the name.
Crisps have a crispy, crunchy layer on top consisting of oats, sugar, flour, butter, nuts, and spices.
Crumbles are very similar to crisps. The only real difference is that crumbles have a crumbly (shocker) streusel-like topping that rarely has oats. It typically has a combination of flour, sugar, and butter.
Although there are minor differences between crisps and crumbles, the two have become very interchangeable.
Unlike traditional cobblers, this healthier peach cobbler is made with far less sugar without compromising on taste.
- Maple syrup.
- Lemon juice & zest.
- Vanilla extract.
- Tapioca starch.
- AP flour.
- Baking powder.
- Granulated sugar: coconut sugar, brown sugar, organic cane sugar, maple sugar, etc.
- Ground cinnamon.
- Melted coconut oil - refined or virgin will work.
- Oat milk - or another milk of choice.
How to Make Blueberry Peach Cobbler
Place the berries and peaches in a greased 9x13 pan or a 10-12 inch oven-safe skillet (cast iron works really well here).
Mix together the maple syrup, lemon juice, zest, and vanilla. Add the tapioca starch and mix until dissolved. Pour over the fruit and gently mix to coat.
To a medium-size bowl, add all the topping ingredients. Mix together until a dough forms (it'll be slightly sticky).
Scoop out medium size balls and flatten them with your hands before adding the top of the fruit mixture. Repeat until you've used up all the topping.
Place in the oven uncovered and bake for about 30 minutes or until the topping has turned golden brown.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this blueberry peach cobbler using what you already have? Here are some ideas…
- No peaches? - use nectarines instead and if they're out of season, use whatever produce is in season
- No blueberries? - strawberries, blackberries, cherries, or raspberries would also be great instead.
- No maple syrup? - use any granulated sugar instead.
- No tapioca starch? - cornstarch or arrowroot flour will also work.
- No oat milk? - use another type of milk.
- Make it gluten-free - gluten-free flour blends tend to be really dry, so you may need to add more milk if you go this route. Mix everything together first before adding any more.
- Need more ideas? - check out what goes well with peaches.
Frequently Asked Questions
Yes, just make sure to fully thaw it first, otherwise, your cobbler will become soggy from the excess water in frozen fruit.
No, you can leave the skin on. As the cobbler cooks, the peaches, including their skin, become really tender, so there's no need to peel them. Unless you want to, of course.
Once it's cooled down, store it covered in the fridge and consume it within 2-3 days. I recommend just covering the pan it's cooked in if possible, otherwise, it can become really soggy if transferred to another container.
More Desserts You'll Love
Healthy Blueberry Peach Cobbler
- 2 cups blueberries
- 4 cups peaches, sliced about 4 medium peaches
- 3 tablespoon maple syrup or substitute
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour/starch
- 1½ cups AP flour
- 1½ teaspoon baking powder
- 3 tablespoon coconut sugar or another granulated sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- 6 tablespoon melted coconut oil
- 6 tablespoon oat milk or substitute
- vanilla ice cream for serving
- Preheat the oven to 400°F and grease your baking dish.
- Place the berries and peaches in a greased 9x13 pan or a 10-12 inch (oven safe) skillet (cast iron works really well here). In a small bowl, mix together the maple syrup, lemon juice, zest, and vanilla. Add the tapioca starch and mix until dissolved. Pour over the fruit and gently mix to coat.
- To a medium size bowl, add all the dry topping ingredients and stir to combine. Now, add the coconut oil and oat milk to the dry ingredients. Mix together until a dough forms (it'll be a slightly sticky). Scoop out medium size balls and flatten with your hands before adding on top of the fruit mixture. Repeat until you've used up all the dough.
- Place in the oven uncovered and bake for about 30 minutes or until the topping has turned golden brown.
- Let cool a few minutes before topping with vanilla ice cream and enjoy!
- Makes 8-10 servings.
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