Gluten-Free Berry-Peach Cobbler

This smells and tastes like August. You might not think peaches and blueberries would pair well together, but this cobbler proves the combination is a winner.

Serves: 10Hands-on: 20 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 10


  • 6 ripe peaches, blanched in boiling water, skinned, pitted, and sliced
  • ½ cup fresh lemon juice
  • 1 cup sugar, divided
  • 1 pint blueberries
  • ½ pint raspberries
  • ½ cup unsalted butter, melted
  • ½ tsp. salt
  • 1½ cups brown rice flour
  • 1 Tbsp. baking powder
  • 1 cup buttermilk
  • ½ cup confectioner’s sugar
  • 1 pint vanilla ice cream


  • Preheat the oven to 375°F. Slice peaches into a bowl and sprinkle with lemon juice and ½ cup of the sugar. Add the blueberries and raspberries and mix well.
  • Prepare a 9" × 13" baking dish with nonstick spray. Spread the peaches and blueberries on the bottom. Pour the melted butter into a large bowl. Add the remaining ½ cup sugar and salt and whisk in the flour and baking powder. Add the buttermilk and stir; donʼt worry about lumps.
  • Drop the batter by tablespoonfuls over the fruit. Bake for 35–40 minutes. Cool for 25 minutes. Dust with confectioner’s sugar and serve with vanilla ice cream.