Blueberry Peach Cobbler Bars (Gluten & Dairy Free)

Blueberry Peach Cobbler Bars.jpg

Who doesn’t love fresh peaches and blueberries?!  We’re fortunate enough to have a local blueberry farm close by where you can go pick your very own fresh blueberries. The same family owns and runs a local produce shop with fresh local produce, which is great for getting the freshest and tastiest fruits and veggies! It comes in handy when trying to eat healthy, and when that baby-driven sweet tooth craving demands that i bake something! I love desserts, and so if you’ve got to indulge, why not make it a little healthier with some fresh fruit? These bars are amazingly delicious! They taste like pie, which is one of my favorites,  but its got a nice crust and crumb topping. Might I add that its way easier to make then pie crust too! This dish is quick and simple to make, and you can use up those wrinkly peaches sitting on your counter…you dont even have to peel them! How easy is that?! LOL  This has become one of my new favorites, so I hope you’ll give it a try next time you’re having a dessert craving! Enjoy 🙂

Blueberry Peach Cobbler Bars (Printable Version)

Ingredients:Blueberry Peach Cobbler Bars

Crust/Topping:

1/3 cup brown sugar
1 & 1/2 cups GF flour

½ tsp xanthan gum

1/4 tsp salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 stick cold non-dairy butter

1 egg 

 

Fruit Mixture:

1 squirt lemon juice

1 cup fresh blueberries

1 cup chopped peaches (skins on, pit removed)

2 tablespoons GF flour

1/3 cup brown sugar

Directions:

Preheat oven to 400.

In a bowl combine brown sugar, flour, gum, baking powder, cinnamon and salt together. Cut in the butter with a pastry blender until it is crumbly. Stir in your egg. Divide in two. Press half on the bottom of a greased 8×8 baking dish. Bake for 5 minutes and remove from oven. Turn oven down to 375.

Meanwhile in a separate bowl toss sugar, lemon juice, flour and fruit. Spread over the top of the baked crust.  Sprinkle with remaining flour mixture.  Bake for 30 minutes. Allow to cool for about 15 minutes before slicing.

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