Blueberry-Peach Cobbler {gluten free option}

This sweet summer cobbler is filled with juicy blueberries and fresh peaches, and sweetened with rich brown sugar. It's topped with buttery, flaky pie crust stars, making it perfect for a patriotic occasion like July 4th, Memorial Day, or Labor Day. This cobbler can also easily be made gluten free!

this recipe

When summer's sweet berries and juicy stone fruit are in season, you have to take full advantage of it! Whether it's a rustic berry galette, a tangy rhubarb peach pie, or a classic cobbler like this blueberry-peach rendition, a fruit-forward dessert is a must.

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• Ingredients
• Instructions
• Serving
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3 reasons you'll love this cobbler recipe

1. It's like pie, but easier. I have a deep affinity for anything involving pie crust that doesn't actually require assembling a whole pie. Heck, I've even rolled pie crust with cinnamon-sugar to turn it into a dessert of its own! With this cobbler, you still get your juicy fruit filling (which in this case happens to be brown sugar-sweetened blueberries and peaches galore) minus most of the complexity that comes with assembling a perfect pie.
2. It's adaptable! With it's star-spangled "crust" and red, white, and blue color scheme, this cobbler is perfect for a patriotic celebration like the Fourth of July. But on any other day, you can simply cut the dough into different shapes to suit the occasion of your choice.
3. It can be made gluten free. A simple swap of flours makes this cobbler gluten free - great if you're trying to accommodate someone on a special diet!

Ingredients

Everything you'll need for this summer dessert can be purchased at Sprouts! They always have great seasonal produce (including bright blueberries and sweet white peaches in the summer months), and a wide variety of gluten-free baking ingredients. Here are a few things to know while you're shopping for this recipe:

• If you want to make this recipe gluten-free, use a gluten-free all-purpose flour blend that contains xanthan gum. One of my go-to brands that I can always find at Sprouts is Bob's Red Mill 1 to 1 Baking Flour.
• For a non gluten-free option, you can use half all-purpose flour and half whole wheat pastry flour. Or you can use exclusively all-purpose flour, but you may need to cut back on the water in the crust. Start with 2 ½ tablespoons, and add more if needed.
• I used white peaches for this cobbler, but yellow peaches will also work! There's no need to peel them unless you'd prefer doing so.
• If possible, use light or golden brown sugar in this recipe. We don't needed the richer, more molasses-heavy flavor of dark brown sugar here.
• You can make a simple egg wash to brush over the pie crust for a shinier appearance, or use a bit of milk or cream instead.

Instructions

If you've ever made a cobbler from scratch before, you'll know that the process is pretty straightforward. The main difference with this blueberry-peach cobbler is that instead of using a biscuit-style topping, it uses a pie crust dough. Here's what you'll do:

Prep the crust:

Step one - Combine dry ingredients with grated butter. In a large bowl, whisk together the dry ingredients for the crust: flour, brown sugar, and salt. Use the large-hole side of a grater to grate in the cold butter, and then toss it in gently with your hands until its coated and evenly dispersed.

Step two - Add ice water. Add 3 tablespoons of ice water to the mixture (or 2 ½, if using regular all-purpose flour only) and fold it in with a spatula to incorporate. A dough should start to form. Use your hands to finish kneading the dough together into a single ball, adding up to another ½ tablespoon of water (or 1 tablespoon for regular AP flour), as needed. The dough should be soft, but not too dry or sticky. When you're done, wrap it in plastic wrap and stick it in the refrigerator to chill for one hour.

Step three - Roll and cut the dough. Prep a baking sheet by lining it with parchment, and lay out a second sheet of parchment for your rolling surface. Dust the second sheet generously with flour, place the chilled dough on top, and dust the dough with extra flour. Roll it out to about ¼" thick, and use a small star-shaped cookie cutter (mine is 2" wide) to cut out individual stars.

Step four - Repeat and chill. Carefully transfer the cut shapes to your parchment-lined baking sheet. Knead together any scraps and repeat step 3 to roll and cut the remaining dough into more stars. Keep going until all of the stars are cut. Move them to the freezer and chill them for another 30 minutes while you make the fruit filling.

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Tip: If the dough starts to stick at any point during the rolling or cutting process, just pop it back in the refrigerator for about 10 minutes before continuing. Don't let it sit there any longer though, or it might become too cold to work with again.

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Prep the blueberry-peach filling:

Step one - Toss together all ingredients. In a large mixing bowl, combine the blueberries, peaches, brown sugar, and cornstarch. Gently mix them together with a spoon or spatula until everything is evenly moistened and combined.

Assemble and bake:

Step one - Preheat oven and prep pie dish. Preheat your oven to 400ºF, with racks in the middle and bottom-third positions. Place a baking sheet on the lower rack to catch any overflowing juice while the cobbler bakes. Butter the bottom and sides of a 9" pie dish.

Step two - Glaze crust. Make a simple egg wash by whisking together an egg white and water in a small bowl. Brush this over your pie crust stars.

Step three - Assemble. Transfer the fruit filling to the pie dish in a nice flat layer. Gently place the stars on top, making sure they don't touch or overlap. Sprinkle the entire surface of the cobbler generously with demerara sugar.

Step four - Bake. Bake the cobbler in the preheated oven for 30-35 minutes. You'll know it's done when the filling is bubbling and the crust is golden-brown. Transfer it to a wire rack and let it cool briefly before serving.

Serving

As with crisps and crumbles, my recommendation is to always serve cobbler fresh, while it's still warm from the oven. This blueberry-peach cobbler is great on its own, but even better topped with freshly whipped cream, or a scoop of vanilla ice cream!

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This is an update version of a recipe that first appeared on Bright-Eyed Baker in 2015. Updates include new images and text, as well as tips for ingredient substitutions, including how to make this recipe gluten-free.

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