So, this is my last peach recipe for the year and I am going out with a bang! It’s cobbler time!! Juicy peaches, sweet blueberries, fresh basil, all baked together with grain free, vegan biscuits on top. Top with ice cream and you have a darn good dessert! Are you ready to give it a go?
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So let’s talk about cobblers. Have you had a lot of cobblers before? Because I have not! I know, I know! Where have these have been all my life?!
Never having a cobbler before, yet being a fan of baked fruit (umm, hello crisps and pies) and biscuits (Duh) I knew what I wanted to make. And trust me, this is a recipe you want to make. It takes no time and you can essentially use any fruit and herb combination you like. I love adding herbs to my baked goods. Did you try the Lemon Verbena Strawberry Galette? NOM.
Start with the fruit mixture in the bottom of your pan.
Add the biscuit mixture and bake for 30 minutes. Easy and quick!
Top this thing off with ice cream and you have the best summer dessert. When that cold ice cream hits that warm fruit and the delicious doughy biscuits with a crunchy topping, that my friend, is how you do dessert.
Looking for more baked summer desserts? Try these:
Coconut Creamed Strawberry Rhubarb Crisp(paleo and vegan)
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Blueberry, Peach and Basil Cobbler (paleo and vegan)
A warm, gooey blueberry, peach and basil fruit mixture baked with perfectly doughy biscuits on top. Serve with vanilla ice cream and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: vegan, dairy free, paleo
3 cups peaches, peeled and chopped
2 cups blueberries
2 tbsp chopped fresh basil
1/4 cup maple syrup
pinch of sea salt
1 tbsp arrowroot starch
For the Biscuits:
2/3 cup almond flour
1/3 cup arrowroot flour
2 tbsp coconut sugar
1/4 tsp fine sea salt
1 tsp baking powder
4 tbsp coconut oil
1/4 cup coconut cream, warmed
Preheat the oven to 375 F.
In a large bowl mix the peaches, blueberries, basil, maple syrup, a pinch of salt, and 1 tbsp arrowroot flour together. Place in the bottom of a skillet (I used a Lodge Cast Iron 12 inch but a 10 inch skillet would also work).
For the biscuits combine the almond flour, arrowroot flour, coconut sugar, salt and baking soda in a bowl. Mix the coconut oil in with your fingers. Warm the coconut cream slightly on the stove and pour in the biscuit mixture. Mix and scoop into four equal mounds on top of the fruit. Bake for 25-30 minutes. Serve warm with your favourite ice cream.
*I baked this in my favourite Lodge Pan (We seriously use this for everything) but I feel like any 9×9 baking dish would do the trick.
Keywords: blueberries, peaches, basil, cobbler, vegan, paleo, grain free, gluten free