It's best to make this cobbler during the summer months when fresh blueberries and peaches are at their peak, but you can enjoy it year-round if you use frozen fruit.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 9 (serving size: 1/9 of cobbler)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine first 3 ingredients in a large bowl; add peaches and blueberries, tossing to coat. Pour mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.

  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 2 tablespoons granulated sugar, and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, pecans, and vanilla, stirring just until moist.

  • Drop 9 spoonfuls of batter over fruit mixture; sprinkle with turbinado sugar. Bake at 375° for 35 minutes or until topping is browned. Serve with ice cream, if desired.

Source

Gluten-Free Baking

Nutrition Facts

237 calories; fat 8.7g; saturated fat 3.7g; mono fat 3g; poly fat 1.2g; protein 3.5g; carbohydrates 39g; fiber 3g; cholesterol 15mg; iron 0.7mg; sodium 177mg; calcium 72mg.
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