Peach and Blueberry Cobbler

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat10 g
Total Carbohydrates38 g
Dietary Fiber2.4 g
Sugars24 g
Protein2.6 g


  • 4-5 medium slightly firm peaches; peeled pitted and thickly sliced (you should get around 4-5 cups)
  • 1/4 cup brown sugar
  • 1 cup fresh blueberries
  • 1 cup all-purpose flour or whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/3 cup melted coconut oil
  • 3/4 cup Almond Breeze Almond Coconut Unsweetened Vanilla
  • 1 teaspoon vanilla
  • Extra blueberries
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon


  1. 1

    Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.

  2. 2

    Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.

  3. 3

    In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. PPour in melted coconut oil, coconut almond milk and vanilla; stir until well combined and batter is no longer lumpy. Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.

  4. 4

    Combine cinnamon and sugar and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!


  • Instead of coconut oil, you can use butter.
  • Feel free to mix up the fruit - instead of blueberries, try raspberries or strawberries!
  • I have made this recipe even lighter with 1/4 cup coconut oil and 1/4 cup brown sugar - it's still very good!

Courtesy of: Ambitious Kitchen

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