Best Peach Blueberry Cobbler Recipe (Easy, Naturally Sweetened)

This peach blueberry cobbler came together one day when I had a few ripe peaches to use up and some blueberries in the fridge. The combination turned out so good I knew I had to share it.

I love how simple it is to make. Nothing complicated, just fresh fruit, a lightly sweetened filling, and a buttery crumble that bakes up golden on top. It’s easy enough for a weeknight but still nice enough to serve when you have people over.

If you’re looking for an easy peach blueberry cobbler that feels a bit lighter but still tastes really good, this is a great one to try.

If you love simple recipes like this, you might also like my easy homemade granola or these soft banana chocolate cookies.

Key Ingredients Notes & Substitutions

Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.

• Peaches: Fresh, ripe peaches work best.
  → Sub: Frozen (thawed + drained), canned or nectarines
• Blueberries: Adds a juicy pop and balances the sweetness
  → Sub: Frozen, but do not thaw, or you can use blackberries or raspberries
• Maple Syrup: Naturally sweetens the filling
  → Sub: Honey
• Tapioca Flour/Starch: Thickens the fruit filling
  → Sub: Arrowroot powder or cornstarch
  
• Oats: Creates that classic cobbler texture
  → Use certified gluten-free if needed. I love using the One degree brand for gluten and glyphosate free oats.
  
• Cassava Flour: Keeps the crumble light and grain-free
  → Sub: Almond, oat of coconut flour for grain-free or can use all-purpose flour
  
• Coconut Sugar: Adds a deep, caramel-like sweetness
  → Sub: Date sugar, brown sugar (if not avoiding refined sugar)
  
• Butter: Creates a rich, crisp topping
  → Sub: Coconut oil for dairy-free
  
  
  

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What to Serve With Peach Blueberry Cobbler

• Vanilla ice cream – my family’s favorite!
• Coconut or regular whipped cream
• Greek yogurt (for a higher-protein option)
• A drizzle of almond butter, date caramel sauce or your favorite nut/dessert spread

Best Peach Blueberry Cobbler Recipe (Easy, Naturally Sweetened)

This peach blueberry cobbler is made with juicy fruit and a golden coconut sugar crumble. Naturally sweetened, easy to make, and perfect for summer gatherings or simple weeknight desserts.

Print

Rate

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 10 minutes minutes

Total Time 55 minutes minutes

Serving Size 9 Slices

Equipment

• 1 8×8 inch baking dish
• 1 Mixing Bowl
• Measuring Cups & Spoons

Ingredients

Fruit Filling

• 4-5 fresh peaches peeled and sliced
• 1 cup fresh blueberries
• ¼ cup maple syrup or honey
• 2 tbsp tapioca flour/starch or cornstarch
• ½ tsp cinnamon
• ¼ tsp nutmeg optional but so good
• Pinch of salt
• 2 tsp lemon juice

Coconut Sugar Crumble

• 1 cup oats GF if needed
• 2 tbsp tapioca flour/starch or cornstarch
• ¼ cup cassava or other grain free flour like almond coconut, oat. Can use all-purpose if don’t require grain free.
• ½ cup coconut sugar can sub with date sugar or brown if you don’t need refined-sugar free
• 1 tsp baking powder
• Pinch of salt
• ½ cup melted butter or coconut oil
• 1 tsp vanilla extract
• ½ cup pecans optional

Instructions

Prep

• Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
  

Make the filling

• In a large bowl, add your sliced peaches, blueberries, maple syrup, tapioca starch, cinnamon, nutmeg, salt, lemon juice. Mix gently until everything is coated. Pour into your baking dish.
  4-5 fresh peaches, 1 cup fresh blueberries, ¼ cup maple syrup, 2 tbsp tapioca flour/starch, ½ tsp cinnamon, ¼ tsp nutmeg, Pinch of salt, 2 tsp lemon juice
  

Make the crumble topping

• In the same bowl, mix together your oats, cassava flour, tapioca starch, coconut sugar, baking powder, salt, melted butter and vanilla. Stir until crumbly.
  1 cup oats, 2 tbsp tapioca flour/starch, ¼ cup cassava or other grain free flour like almond, ½ cup coconut sugar, 1 tsp baking powder, Pinch of salt, ½ cup melted butter, 1 tsp vanilla extract, ½ cup pecans
  

Assemble & Bake

• Sprinkle the crumble evenly over the fruit and bake for 35–40 minutes, until the top is golden and the fruit is bubbling at the edges.
  

Cool & serve

• Let it sit for 10–15 minutes so the filling thickens.
  

Notes

• Use ripe peaches: The sweeter and softer they are, the better your cobbler will taste.
• Don’t skip the thickener: Tapioca starch helps the filling set so it’s not watery. Use cornstarch if you don’t have tapioca.
• Let it cool before serving: This gives the filling time to thicken properly.
• Don’t overmix the crumble: You want a crumbly texture, not a paste.
• Bake until bubbling: If the fruit isn’t bubbling at the edges, it’s not fully cooked. 

Macros (Based on 9 Servings)

Per serving (1/9 of the pan):

Calories: ~180–210 | Protein: ~3–4g | Carbs: ~28–32g | Fat: ~7–9g | Fibre: ~3–5g 

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