This Blueberry Peach Cobbler Crumb recipe hits every note. The mixture of sweet and spice in the fresh fruit combined with the texture of the sweet crunchy cobbler crumble on top makes this the fruit dessert for your next summer gathering. Serve with a scoop of vanilla ice cream – I use vanilla bean – YUM! If you like fruit cobblers, this is great way to use those fresh summer peaches you picked up at the farmer’s market. I tinkered with this recipe quite a bit to get it just right and it’s now become one of my favorite recipes for dessert.

This peach blueberry cobbler recipe is an easy dessert and is certain to be a huge hit with your guests. The combination of the ground nutmeg with the fresh ginger and cinnamon is a delicious addition to the fruit flavor in this sweet and spicy treat. I would not recommend using frozen fruit for this blueberry-peach cobbler – this is a recipe where you want the freshness of summer peaches and juicy blueberries to shine in the dessert. For best results, it’s important that the peaches are ripened before use.

Sweet and Spice and Everything Nice

This is a rather sweet blueberry peach cobbler recipe with the exact right amount of spice to the sweetness. However, if you like your desserts a little less sweet, you can reduce the amount of maple syrup used in the cobbler batter to only 1/3 cup instead of 1/2 cup. You could also reduce the maple syrup to only 1 tablespoon instead of 2 tablespoons in the peach mixture.

The recipe as written does make a sweeter dessert, so just adjust the maple syrup if you would like it a little less sweet. The key ingredient to the entire delicious recipe is the fresh minced ginger – it’s truly incredible.

Clean eating

This recipe is a completely clean recipe using no processed or refined ingredients. It’s a fruit cobbler recipe that does not use white or brown sugar, or all purpose flour and butter like many do. This is a gluten free, 100% clean recipe that uses pure maple syrup, coconut flour and coconut oil.

Blueberry Peach Cobbler Crumb Recipe

Ingredients:

For the fruit mixture:

• 2 cups fresh blueberries
• 3 cups sliced fresh peaches
• 2 tbsp maple syrup (for less sweetness, only use 1 tbsp)
• 1.5 tbsp lemon juice
• 1 tsp vanilla
• 1 tbsp fresh ginger, minced
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp arrowroot powder

For the cobbler crumb topping:

• 1/2 cup coconut flour
• 1/2 cup rolled oats
• 1/2 cup sliced almonds
• ¼ tsp salt
• 1/2 tsp cinnamon
• ½ cup maple syrup (for less sweetness, only use 1/3 cup)
• 1/3 coconut oil, melted
• 1 tsp vanilla

Prep:

Preheat the oven to 350 degrees.
Slice the peaches.
Measure out and wash the blueberries.
Inspect the blueberries for stems and remove.
Peel and mince the ginger.
Melt the coconut oil in a glass Pyrex measuring cup.
Cut the lemon in half and squeeze the juice until you have 1.5 tbsp measured out into a prep bowl.

Directions:

Preheat the oven to 350 degrees.

Make the fruit mixture

Combine peach slices and blueberries in a large bowl.

Add the 2 tbsp of maple syrup, the 1.5 tablespoon lemon juice, vanilla, fresh ginger, cinnamon and nutmeg. Mix the wet ingredients and spices with the fruit until combined. Last, add the arrowroot powder and mix together with a wooden spoon.

Make the cobbler crumb topping

Combine the dry ingredients – the coconut flour, oats, almonds, cinnamon and 1/4 teaspoon salt – in a medium bowl. Mix together with a wire whisk.

Combine the wet ingredients in a glass Pyrex measuring cup. First, melt the coconut oil in the microwave in the glass measuring cup. Microwave for 20 second increments until it becomes a liquid. Add the ½ cup maple syrup and the vanilla into the melted coconut oil. Stir to combine.

Pour the wet ingredients into the dry and mix together using a wooden spoon.

Combine in a baking dish

Spray an 8×8 glass or stoneware baking dish with coconut oil cooking spray.

Place the fruit mixture in the baking dish and layer the almond, oat and flour mixture on top of the fruit, spreading to cover the fruit filling.

Bake the blueberry peach cobbler crumb at 350 degrees for 30-35 minutes until the topping is golden brown and crispy.

Serve with whipped cream or a scoop of vanilla bean ice cream. Cover leftovers with plastic wrap and store to enjoy later.

How to ripen peaches quickly

I still remember this trick I learned from my mom as a child. If you purchased firm peaches that need to be ripened before use, place the peaches in a brown paper bag and roll the bag closed. They will ripen within 1-2 days using this simple method. Be sure to check on them each day to see if they are ready to use so they don’t get overripe.

 

To peel or not to peel, that is the question

I do not peel the peaches for this recipe. The skins on ripe peaches soften in the baking process so I find the extra step unnecessary. Leaving the skins on also provides a little extra fiber to your diet. However, if you prefer not to have the skins left on, you can follow this method for easy removal of the skins.

 

How to easily peel a peach using the blanching method

1. Using a paring knife, make an X-mark in the skin of the peach before blanching.
2. Bring a large pot of water to a boil. Carefully drop the peaches in the boiling water using a slotted spoon. Boil them briefly for only 10-20 seconds.
3. After 10-20 seconds, remove the peaches using the slotted spoon and immediately immerse them into a bowl of ice water.
4. Using your fingers, peel back and remove the skin where you sliced it open. Making the X-mark prior to blanching makes this extremely easy.

I’ve included a video to demonstrate this simple method.

For a sweet and spicy dinner recipe, try our Smoky Sweet Southwest Pork Tenderloin with Mango Salsa.