How to make:
Vegan Peach Blueberry Cobbler
Dig into this Peach Blueberry Cobbler & enjoy every bite! This vegan peach cobbler is upgraded with juicy blueberries, plus it’s gluten-free!
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Author:
Yield:
8 1x
Rating:
Ingredients
- 2 cups blueberries
- 4–5 peaches, thinly sliced (about 4 cups)
- 2 tablespoons tapioca starch, divided
- 1/4 cup + 2 tablespoons coconut sugar, divided
- 1/2 cup almond flour/meal
- 1/2 cup oat flour (ground-up rolled oats, measured after making into flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- In a large bowl, add blueberries and peaches. Add 1 tablespoon tapioca starch and 2 tablespoons coconut sugar; toss until the fruit is evenly coated. Place in a cast-iron pan or glass baking dish.
- In a medium bowl, add almond flour, oat flour, 1 tablespoon tapioca starch, baking powder, and salt. Stir to combine.
- To a small bowl, add coconut oil, almond milk, vanilla extract, and 1/4 cup coconut sugar. Whisk to combine. Slowly pour into the flour mixture; stir until a soft dough forms.
- Drop the dough by spoonfuls evenly across the top of the fruit. Bake for 35-40 minutes, until the top is golden brown and crispy on the edges.
- Serve with a scoop of vegan ice cream!