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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
How to Make Blueberry Peach Cobbler
Prepare the filling
Place the berries and peaches in a greased 9×13 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.
Make the topping
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 with your hands before adding on top of the fruit mixture. Repeat until you’ve used up all the topping.
Bake the cobbler
Place in the oven uncovered and bake for about 30 minutes or until the topping has turned golden brown.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
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
- No maple syrup? ➝ use any granulated sugar instead
- No tapioca starch? ➝ cornstarch or arrowroot will also work
- No oat milk? ➝ use another type of milk
- Need more ideas? ➝ check out what goes well with peaches?
- Making 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 it all up first before adding any additional.
- Using frozen fruit. This cobbler can be made with frozen fruit, just make sure to fully thaw it first before using.
- Don’t forget the vanilla ice cream. While you can eat this as is, I highly suggest adding a scoop of your favorite vanilla ice cream on top!
More Fruity Desserts You’ll Love
- Simple Baked Apples with Dairy-Free Caramel Sauce
- Strawberry Grapefruit Popsicles
- Strawberry Italian Cream Soda
Please let me know how your cobbler turns out in the comments!
Healthy Blueberry Peach Cobbler
- 2 cups blueberries
- 4 cups peaches, sliced about 4 medium peaches
- 3 tbsp maple syrup or substitute
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp tapioca flour/starch
- 1½ cups AP flour
- 1½ tsp baking powder
- 3 tbsp coconut sugar or another granulated sugar
- ½ tsp ground cinnamon
- pinch of salt
- 6 tbsp melted coconut oil
- 6 tbsp 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 9×13 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.