Blackberry Peach Cobbler
Nothing says summer like sweet peaches and tart blackberries! Add them together to get the most delicious Blackberry Peach Cobbler. The combination of the juicy fruit with the spicy, buttery crumb topping is unbeatable. Add in a scoop or two of vanilla ice cream and you’ll be in heaven!
Although my Blackberry Peach Cobbler is refined sugar free, you do not miss the sugar at all. I do not add any sweetener to the fruit and I use coconut sugar to sweeten the crumb topping. If you want a little extra sweetness, top this cobbler with some vanilla ice cream and you’ll have the perfect summer dessert.
Additionally, this can easily be made gluten free. Simply, replace the flour with a gluten free alternative and you have yourself a delicious gluten free dessert for all of your summer barbecues, picnics, parties, etc.
KEY INGREDIENTS:
Fruit: For this recipe, you can use fresh or frozen fruit. If you are using fresh peaches, I would recommend peeling the skin off before slicing them. The sweetness of your cobbler may differ depending on how ripe your fruit is.
Arrowroot Flour: I like to use arrowroot flour to thicken any juices that come off of the fruit while they are cooking. If you do not have arrowroot flour, you can use corn starch instead.
Butter: It is really important to use cold butter in this recipe. Using cold butter will ensure that your crumb topping is flakey, crisp, and turns a beautiful golden brown color in the oven.
CHECK OUT MY OTHER SEASONAL FAVORITES:
Yiayia’s Marinated Bean Salad
Creamy and Refreshing Tzatziki
Quick and Easy Chicken Piccata
Blackberry Peach Cobbler
Ingredients
- 36 oz. peaches peeled and sliced
- 12 oz. blackberries
- ¾ cup orange juice
- 1 tbsp arrowroot flour
- 1 cup coconut sugar
- 1 stick butter cubed and COLD
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup oats blended
- ½ cup flour or gluten free alternative
- ½ cup almonds sliced
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 400° F.
- MAKE THE FRUIT MIXTURE: In a large bowl, mix together the peaches, blackberries, orange juice, and arrowroot flour until thoroughly combined. Set aside.
- MAKE THE CRUMB TOPPING: Place the oats in a blender and blend on medium until roughly chopped. In a medium-sized bowl, mix together the coconut sugar, cinnamon, salt, oats, flour, almonds, and walnuts.
- Cut the stick of butter into cubes. Add the butter cubes to the oat mixture. Using a fork or pastry cutter, cut the butter into the oat mixture. Continue to mix until the butter pieces are the size of a pea.
- BAKE: Put the fruit mixture into the bottom of your baking dish. Sprinkle the oat mixture on top and bake for 30-35 minutes or until the fruit is bubbling and the crumb topping is golden brown.
- Let cool for 10-15 minutes and serve.
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