Gluten Free Blueberry Muffin Peach Cobbler Recipes
GLUTEN-FREE PEACH COBBLER
A gluten-free peach cobbler that tastes just as delicious as the regular version. I have been trying different versions, and this seems to be the best.
Provided by Hunnydew30
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
- Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
- Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 140.7 mg, Sugar 18.2 g
WILD BLUEBERRY MUFFIN PEACH COBBLER
Make and share this Wild Blueberry Muffin Peach Cobbler recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
- Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
- In a large bowl combine muffin mix, water& oil, just until mixed.
- Pour over fruit and place in a 425°F preheated oven.
- Bake for about 20 minutes.
Nutrition Facts : Calories 95.7, Fat 6, SaturatedFat 1, Cholesterol 26.4, Sodium 9.3, Carbohydrate 10.2, Fiber 1.6, Sugar 9, Protein 1.8
GLUTEN-FREE BLUEBERRY MUFFIN PEACH COBBLER
The classic breakfast muffin overtop of the classic summer dessert, aka heaven.
Provided by Athletic Avocado
Categories Peach Desserts
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
- Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
- Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
- Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
- Bake in the preheated oven until top is golden, 35 to 40 minutes.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 35.9 g, Cholesterol 23.3 mg, Fat 4.8 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 145.3 mg, Sugar 22.4 g
FRESH PEACH COBBLER W/ BLUEBERRY MUFFIN CRUST
Just got this out of the September issue of Southern Living, where it is actually published as Nectarine Cobbler, but I adjusted to suit me..
Provided by podapo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peach Mixture:.
- Mix together peaches, sugar and flour.
- Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
- Spoon into greased 13 x 9 baking dish.
- Set aside.
- Blueberry Muffin Batter:.
- Mix together flour, sugar, baking powder and salt.
- Set aside.
- In seperate bowl combine milk, vegetable oil and egg.
- Add to dry ingredients and stir JUST UNTIL MOISTENED.
- Gently fold in blueberriess.
- Spread over peach mixture.
- Bake at 400 for 25-30 minutes or until crust is golden brown.
Nutrition Facts : Calories 562.6, Fat 26.8, SaturatedFat 12.8, Cholesterol 76.5, Sodium 428.6, Carbohydrate 77.3, Fiber 4.8, Sugar 46, Protein 7.7
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