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I hope you will love this blueberry peach cobbler and try it out yourself! If you’re looking for some more peach baked goods check out these couple of my favorite recipes: healthy flourless peach cake and gluten-free plum and blueberry galette (simply swap plums for peaches!).
This Oatmeal Peach Blueberry Cobbler is a great alternative to a classic cobbler recipe. Made with 100% oatmeal flour, naturally sweetened and with a vegan alternative. It’s also the perfect way to use up fresh summer fruit!
Guys, this blueberry peach cobbler is another must try summer recipe. It’s bursting with fresh seasonal Georgia peaches, blueberries and topped with dollops of dough made with oatmeal flour. Once it’s baked to a perfection you will want to top it off with huge ice cream scoops and fresh mint. YUM.
THE DIFFERENCE BETWEEN CRISP, CRUMBLE AND COBBLER
In case you wonder like I was what’s the difference between these three, here’s a quick explanation.
Crisp – very similar to crumbles, but they usually don’t have oats in them, which makes it more crumbly
Crumble – a mix of fruit topped with a mixture of oatmeal, sugar, oil/butter and some spices
Cobbler – fruit covered with a batter that’s being dropped individually like in this peach blueberry cobbler!
HOW TO MAKE HEALTHY PEACH BLUEBERRY COBBLER?
Typical peach cobbler contains all-purpose flour, sugar, butter and much more other ingredients. It’s obviously delicious but not so healthy to have it more than once in a while.
OATMEAL FLOUR
This oatmeal peach blueberry cobbler is made with homemade oatmeal flour what makes it nutritious and gluten-free. Oatmeal is rich in antioxidants, fiber and it’s a great source of energy without a sudden increase or drop in blood sugar. That makes oatmeal a great breakfast food. Feel free to substitute oatmeal for any flour like for example buckwheat, spelt, whole wheat or a gluten-free mix. Oatmeal gives this blueberry peach cobbler a nice nutty flavor which I personally love!
You can simply make your own oatmeal flour by placing oats in a high speed blender or food processor and blending until fine powder forms.
GRASS FED BUTTER
Grass fed butter is considered as one of the healthiest fats on the planet. When cows are grass fed, they produce milk with more healthy fats and fat-soluble vitamins, and much less toxins. Grass fed ghee is a great alternative if you’re dairy intolerant. However, if you’d like to make a recipe vegan feel free to substitute with harden coconut oil. It works great too!
SWEETENER
I used the coconut sugar, since it’s glycemic index it’s much lower than regular sugar. I like the coconut sugar in this recipe since it’s rich in taste. You can swap it for birch xylitol or stevia if sugar-free!
I hope you will love this blueberry peach cobbler and try it out yourself! If you’re looking for some more peach baked goods check out these couple of my favorite recipes: healthy flourless peach cake and gluten-free plum and blueberry galette (simply swap plums for peaches!). 
Ingredients
COBBLER TOPPING:
1 1/2 cup oatmeal flour
1/4 cup coconut sugar
1/3 cup grass fed butter or harden coconut oil
1/2 cup almond milk
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp salt
PEACH BLUEBERRY COBBLER FILLING:
5 peaches, ripe
1 cup blueberries
2 tbsp tapioca starch
1/4 cup coconut sugar
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp nutmeg
Instructions
- Preheat oven to a 350F.
- In a bowl, mix together peaches, blueberries, tapioca starch, coconut sugar, lemon juice, cinnamon and nutmeg. Set aside.
- In a food processor, place all the cobbler toppings except almond milk. Pulse a couple of times until the butter is the size of peas. You can also use your fingers or a pastry cutter. Stir in the milk until just combined.
- Place the fruit mixture in the baking dish. Use a tablespoon or a cookie scoop to drop dollops of the batter onto the filling. Sprinkle with a little coconut sugar. Bake for about 30-35 minutes until the topping is golden brown. Let it cool slightly and top off with ice cream and fresh mint. To warm
Ingredients
COBBLER TOPPING:
1 1/2 cup oatmeal flour
1/4 cup coconut sugar
1/3 cup grass fed butter or harden coconut oil
1/2 cup almond milk
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp salt
PEACH BLUEBERRY COBBLER FILLING:
5 peaches, ripe
1 cup blueberries
2 tbsp tapioca starch
1/4 cup coconut sugar
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp nutmeg
Instructions
- Preheat oven to a 350F.
- In a bowl, mix together peaches, blueberries, tapioca starch, coconut sugar, lemon juice, cinnamon and nutmeg. Set aside.
- In a food processor, place all the cobbler toppings except almond milk. Pulse a couple of times until the butter is the size of peas. You can also use your fingers or a pastry cutter. Stir in the milk until just combined.
- Place the fruit mixture in the baking dish. Use a tablespoon or a cookie scoop to drop dollops of the batter onto the filling. Sprinkle with a little coconut sugar. Bake for about 30-35 minutes until the topping is golden brown. Let it cool slightly and top off with ice cream and fresh mint. To warm
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Ingredients
COBBLER TOPPING:
1 1/2 cup oatmeal flour
1/4 cup coconut sugar
1/3 cup grass fed butter or harden coconut oil
1/2 cup almond milk
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp salt
PEACH BLUEBERRY COBBLER FILLING:
5 peaches, ripe
1 cup blueberries
2 tbsp tapioca starch
1/4 cup coconut sugar
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp nutmeg
Instructions
- Preheat oven to a 350F.
- In a bowl, mix together peaches, blueberries, tapioca starch, coconut sugar, lemon juice, cinnamon and nutmeg. Set aside.
- In a food processor, place all the cobbler toppings except almond milk. Pulse a couple of times until the butter is the size of peas. You can also use your fingers or a pastry cutter. Stir in the milk until just combined.
- Place the fruit mixture in the baking dish. Use a tablespoon or a cookie scoop to drop dollops of the batter onto the filling. Sprinkle with a little coconut sugar. Bake for about 30-35 minutes until the topping is golden brown. Let it cool slightly and top off with ice cream and fresh mint. To warm
Ingredients
COBBLER TOPPING:
1 1/2 cup oatmeal flour
1/4 cup coconut sugar
1/3 cup grass fed butter or harden coconut oil
1/2 cup almond milk
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp salt
PEACH BLUEBERRY COBBLER FILLING:
5 peaches, ripe
1 cup blueberries
2 tbsp tapioca starch
1/4 cup coconut sugar
1 tsp lemon juice
1 tsp cinnamon
1/8 tsp nutmeg
Instructions
- Preheat oven to a 350F.
- In a bowl, mix together peaches, blueberries, tapioca starch, coconut sugar, lemon juice, cinnamon and nutmeg. Set aside.
- In a food processor, place all the cobbler toppings except almond milk. Pulse a couple of times until the butter is the size of peas. You can also use your fingers or a pastry cutter. Stir in the milk until just combined.
- Place the fruit mixture in the baking dish. Use a tablespoon or a cookie scoop to drop dollops of the batter onto the filling. Sprinkle with a little coconut sugar. Bake for about 30-35 minutes until the topping is golden brown. Let it cool slightly and top off with ice cream and fresh mint. To warm