Gluten Free Peach & Blueberry Cobbler

Serves 12


For the Topping

Ingredients for the Filling



  1. Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.
  2. Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal but still has some larger chunks of butter.
  3. In a small bowl, whisk together the cream and egg.
  4. Using a fork, mix the cream mixture into the flour mixture until it just barely comes together and the flour is no longer visible.
  5. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.
  6. In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.
  7. Preheat the oven to 375°F.
  8. Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.
  9. In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.
  10. Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.
  11. Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.
  12. Dust the top of the dough with reserved cinnamon sugar.
  13. Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.
  14. Place the dish on a wire rack to cool for 20 minutes before serving. Store in an airtight container for up to 4 days. Serve at room temperature.