It's about this time of year where my fridge is well stocked with fresh fruits and berries. Which is something I am not sad about. And there is little that tickles my pickle more than a homemade cobbler. So, when I got my hot little hands on local fresh blueberries and peaches, I knew it was high time to make a gluten-free and vegan version of a cobbler.
Being as cobbler is typically a fruit based dessert that's baked with a sweet 'crust' layer on top, how does one go about making it gluten-free or vegan? Well, to be honest, it's actually pretty easy! In fact, this has to be one of the most easy cobblers that I've ever made. And that's the truth of it.
The fruit filling is a breeze, we're just swapping out cornstarch for zanthan gum as a thickener for that berry juice. And the topping? That's another easy step! A blend of almond flour, butter, and a touch of sweetness is all you need for a delicious crumbly topper that's crisp on the outside and softer on the inside - just like it's supposed to be!
Originally I was going to make a mixed berry cobbler, but honestly I'm glad that I went with the peaches since they added a touch of sweetness to the tart of the blueberries and lemon. It was a perfect and heavenly combo, but I can't wait to play around with other flavor options this summer.
Funny enough, I ended up eating this cobbler for breakfast. Yep! That's right... cobbler for breakfast. And you know what? I don't feel guilty about it at all! I even ate the ice cream with it.
This is good stuff right here. Though, this is probably more of something you will want to make and enjoy right away as it likely won't reheat the best.
TheSkinnyFork.com A gluen-free, grain-free, vegan blueberry peach cobbler that's quick and easy to make. Ready in just 30 minutes, this delicious cobbler is sure to impress! Prep Time: 10 Minutes • Cook time: 20 Minutes
Servings: 4 • Serving Size: 1/4 of Cobbler • Calories: 224 • Fat: 15 g • Saturated Fat: 4 g • Carb: 32 g • Fiber: 5 g • Protein: 15 g • Sugar: 12 g • Sodium: 9 mg
Filling:
• 2 C. Fresh Blueberries
• 1 C. Fresh Peaches, Peeled & Cubed
• 1 Tsp. Xanthan Gum (Cornstarch works too for non-vegan.)
• 2 Tbsp. Natural Sweetener
• 1 Tsp. Fresh Lemon Juice
Topping:
• 2 Tbsp. Unsalted Butter, Melted
• 2/3 C. Almond Flour
• 2 Tbsp. Natural Sweetener
• 1 Lemon, Zested
• 1/2 Tsp. Vanilla Extract
Directions:
Preheat the oven to 375 degrees F. and lightly coat the inside of a small oven safe skillet with non-stick cooking spray. In a large bowl, stir together the 2 C. blueberries, 1 C. peaches, 1/2 Tsp. xanthin gum, 2 Tbsp. sweetener, and 1 Tsp. lemon juice until everything is well coated. Transfer the berries into the prepared skillet and set aside. In a medium bowl, mix together the 2 Tbsp. butter, 2/3 C. almond flour, 2 Tbsp. sweetener, zest of one lemon, and 1/2 Tsp. vanilla extract until crumbly. Sprinkle the flour mixture over the berries and places the skillet in the oven to bake for about 20 minutes, or until the top is browning and the sides are bubbling. Once done, remove from the oven and allow to cool slightly before serving. Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Sodium, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher
