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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat18g
Saturated Fat11g
Cholesterol65mg
Sodium50mg
Total Carbohydrate70g
Dietary Fiber4g
Sugars46g
Protein5g