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Peach Blueberry Cobbler slice on plate topped with ice cream with pan of remaining cobbler beside

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.
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 55 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.
    8x8 glass pan greased

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
    sliced peaches, blueberries, maple syrup, tapioca starch, cinnamon, nutmeg, salt, lemon juice mixed together in 8x8 baking pan

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
    oats, cassava flour, tapioca starch, coconut sugar, baking powder, salt, melted butter and vanilla mixed for peach blueberry cobbler

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.
    Crumble added evenly over the fruit ready to bake peach blueberry cobbler

Cool & serve

  • Let it sit for 10–15 minutes so the filling thickens.
    Baked Peach Blueberry Cobbler in white pan

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