Growing up, peach cobbler was always a favorite. In fact, it was one of the first recipes I ever made when I was little.
At least, I think I made it. Or at least, helped my mom make it. But now that I have kids myself, I think maybe I was getting in the way. They help me a lot (my kids).
So anyway, it had been long time since we made a cobbler, because we’ve been trying to eat less grain, and more healthy carbs.
So since I’ve been making a lot of paleo recipes – like these paleo lemon bars – we made a paleo version of peach cobbler, AND, I added blueberries to mine, because blueberries make everything better – and prettier!
Here’s the thing, this paleo blueberry cobbler is super rich. Butter, almond flour. Yeah, rich, but oh-so good!
One of the reasons I love cobbler is those crusty, buttery edges, and this cobbler does not disappoint! Neither does the light sweetness, combined with the acid flavor in the fruit.
This is a dessert recipe that I can use when I want to make a treat for my diabetic father-in-law. While it does have a negative impact on blood sugar, but certainly not on the level that a grain and sugar-based cobbler would.
Paleo Peach-Blueberry Cobbler
- Preheat oven to 350º
- Melt butter in a 9×13 pan
- Mix dry ingredients together
- Beat in honey and milk
- Pour batter into pan on top of butter
- Arrange peaches and blueberries on top
- Bake in center of oven for 25-30 minutes until edges begin to brown.
- Remove from oven and let cool several minutes before serving.