This peach blackberry cobbler is a healthy twist on a summer favorite. Bursting with fresh summer peaches and blackberries, this cobbler recipe is topped with a cinnamon vanilla oat mixture and uses coconut oil instead of butter, making this a gluten free vegan treat that everyone can enjoy! Summer time in the South is all about the peaches!! I’ve always been the girl to order peach ice cream (omg I need to go get a peach ice cream for my birthday this week) or peach cobbler throughout the summer.
Most summers I take a family trip to the beach in gorgeous Isle of Palms near Charleston. On the way, we drive through South Carolina and I swear there are peaches galore. Since there really is nothing better than a perfectly sweet peach, I usually gorge myself on local peaches throughout my vacation. Peaches remind me of these trips with my family. This peach blackberry cobbler would perfect for summer vacation, it’s easy to throw together and very figure friendly!
Peaches will soon to be bountiful at every farmers stand around, throughout the county. I wanted to arm you with a peach blackberry cobbler that you can serve all summer without any lingering guilt about serving dessert. This peach blackberry cobbler is gluten free, low fat and best of all, I managed to sneak in some protein!! Don’t act surprised, I love using protein powder instead of white flour in my recipes. It adds sweetness and is not empty calories! Protein is a much needed macro nutrients and will help you feel full, even from dessert. Don’t expect your guests to guess this secret ingredient through, there is no tell tale sign of being “healthy”. This peach blackberry cobbler just tastes like the epitome of summer in a bowl! Especially if you serve this with some coconut whipped cream or vanilla coconut ice cream!
I made this peach blackberry cobbler early in the summer so my peaches never got really sweet even when fully ripe. If you are using sweet ripe peaches you can likely omit the coconut sugar. Also, feel free to use blueberries, strawberries, or raspberries instead of blackberries. The blackberries have been on sale and they are uber sweet and bursting with flavor right now and were practically begging me to add them!!
Peach Blackberry Cobbler
Peaches are often difficult to peel, but there is a trick to getting the skins off easier. Just like a tomato, you can make a small “X” in the bottom of each peach. Fill a pan with water and bring it to a rolling boil. Add peaches and let cook for just 30 seconds. Remove peaches from water (use a slotted spoon) and add to a bowl of ice cold water to stop cooking process. Skins should easily peel away from peaches. You can also use a vegetable peeler but I find that to be quite tedious.
This recipe makes individual sized cobblers. I like to use bright colorful ramekins (affiliate link) in the summer. You can find some great colors at World Market but I also love these.
Peach Blackberry Cobbler
- Preheat the oven to 350F
- Peel and slice peaches. See tips for peeling peaches
- Wash blackberries set aside.
- In a bowl, add the oats, protein powder, coconut flour, tapioca,flour and cinnamon. Stir to combine.
- Add coconut oil, and be sure to really combine with dry ingredients. Add vanilla and walnuts. Combine.
- Spray 4 large ramekins or 6 small ramekins with coconut oil then divide the peach and blackberries evenly in each ramekin. Divide the chia seeds and coconut sugar evenly between the peach and blackberries. Mix each ramekin to coat the peaches and blackberries.
- Top the peach blackberry mixture with the oat mixture, dividing it evenly between ramekins.
- Place the ramekins on a cookie sheet with sides for make handling them easier. Transfer to oven and bake at 350 for 30 minutes.
What about you?
- What food reminds you of vacation
- Have you ever tried peach ice cream?
- Have you ever been to Charleston or Isle of Palms?