Gluten-Free Blueberry Muffin Peach Cobbler

Sweet, juicy peaches are topped with a fresh blueberry muffin batter in this gluten-free cobbler that's a fun mashup of 2 classic desserts.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 188 Calories

Ingredients

• 1 egg
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 tablespoon lemon juice
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• 1 cup blueberries
• cooking spray
• 2 tablespoons coconut oil, melted
• 3 tablespoons coconut sugar
• 1 cup gluten-free all-purpose flour
• ½ cup coconut sugar
• ⅓ cup almond milk
• 6 cups sliced peaches

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.

Step 2

Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.

Step 3

Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.

Step 4

Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.

Step 5

Bake in the preheated oven until top is golden, 35 to 40 minutes.