The garden isn’t doing so great this year (and I’m pretty okay with taking a break). But our blueberry bushes are churning out blueberries like it’s their job (and, I guess it is!).
We’ve frozen about 9 gallons of blueberries already! I have made this blueberry peach cobbler recipe many times so far this summer too.
If you have lots of extra blueberries or peaches and want to make an AIP and paleo legal cobbler, This recipe is for you!
I love that this recipe uses a cast-iron skillet and is cooked entirely on the stove-top — keeping the house cool in the middle of the summer.
I also love that you can choose your fruit (blueberries, peaches, a combination, or something else) as well as the state of the fruit (fresh or frozen).
What is a Cobbler Anyway?
It’s thought that cobbler was an invention of necessity in early colonial America. European settlers couldn’t make their typical recipes so they had to improvise.
What they came up with was a variety of dishes with the same basic ingredients: seasonal fruit, flour, sugar, and butter. These dishes included tart, pie, torte, pandowdy, sonker, grunt, slump, buckles, croustade, bird’s nest pudding, and crow’s nest pudding.
The most well-known of these dishes is the cobbler.
It’s thought that cobbler got its name because it was a dish “cobbled together” with the foods and cooking methods that were available to early settlers.
The cobbler transformed throughout early colonial America as Europeans pushed westward and continued to adjust their recipes to what was available.
Sometimes settlers used fresh fruit and other times it was canned or dried.
Is Blueberry Peach Cobbler Healthy?
Traditionally, cobblers, pies, tarts, etc. were made with sugar, flour, and butter along with whatever fruit was available.
I’m not a fan of table sugar since the body must use nutrients to process it. I also don’t use regular flour because my family can’t tolerate it. But I also think the wheat that we have easy access to these days is very different than the wheat available in the past.
Many people who can’t tolerate modern wheat flour can tolerate einkorn or other ancient grains.
Because my family eats AIP and Paleo I decided to make it paleo and AIP compliant.
- Coconut oil – This offers healthy fats, helping the sugars in this dish to metabolize more slowly (helps to avoid a sugar spike and crash!).
- Coconut flour – This flour is full of fiber and healthy fats that may also help stabilize blood sugar.
- Maple syrup – While maple syrup is still sugar, it comes with its own minerals to help the body replenish what is needed to process the sugar.
The fruit in this recipe offers additional nutrients (along with some sugars) for a sweet but healthy treat.
Is This AIP Fruit Cobbler Like Regular Cobbler?
For the most part, it is very similar to a regular cobbler.
The one difference being that the dough on top is less biscuit-like and more cake or cookie-like. I actually prefer this texture (especially cold, yum!).
So, it’s not a problem for me. But if you’re looking for an AIP and Paleo compliant cobbler that is exactly like the original, you might be disappointed.
How to Serve Paleo AIP Blueberry Peach Cobbler
My favorite way to serve this cobbler is all on its own. It’s a perfect combination of tartness and sweetness! But if you love to make amazing things even better, here are some suggestions:
- Add a dollop of whipped cream or coconut cream
- Top it with homemade ice cream or dairy-free ice cream
- Drizzle with raw, local honey
- Add shaved homemade chocolate to the top
- crumble some homemade paleo chocolate chip cookies over the top
You can really add any sweet and yummy accent you want to this dish.
- 4 cups blueberries, peaches or a combination
- 1/2 cup + 1 Tbsp coconut oil, divided and softened
- 1/2 cup coconut flour
- ½ cup + 1 Tbsp arrowroot flour, divided
- Pinch of salt
- 1/8 cup maple syrup
- Heat a large cast-iron skillet over medium heat.
- Add 1 tablespoon coconut oil to skillet along with fruit.
- Heat fruit at a rapid simmer but not a boil. Cover and stirring often.
- When fruit begins to soften, reduce heat to medium-low and continue to simmer gently. Leave cover off if there is a lot of liquid in the skillet.
- Optional: Add 1 Tbsp arrow flour to fruit and stir.
- While fruit is simmering, add remaining ingredients to a small bowl. Mix to form a soft dough. Depending on your coconut oil’s consistency and temperature the dough may be more or less solid. Refrigerate if your mixture is too soft to form into balls (I have also just dripped the dough mixture over the fruit instead of following the next step).
- When fruit is soft, divide the dough into 6-8 pieces and form a ball. Then flatten the ball of dough and place over the simmering fruit. Place the dough so it covers most of the fruit.
- Cover and continue to simmer for 5-7 minutes or until the dough is solid and cakey when poked with a spoon. The dough will not be biscuit-like or brown very much. The consistency is more like a cakey cookie.
- Remove from heat and cool. Serve warm or cold.
The addition of arrowroot to the fruit as they cook helps the mixture to thicken. But if you don't mind a messier cobbler you can skip this step.
Do you love cobbler as I do? What is your favorite variety?