Gluten-Free Blueberry Muffin Peach Cobbler

Ingredients

• Cooking spray
• Blueberry Muffin Batter:
• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/8 teaspoon ground cinnamon
• 1/3 cup almond milk
• 1 egg
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon vanilla extract
• 1 cup blueberries
• Peach Cobbler:
• 6 cups sliced peaches
• 3 tablespoons coconut sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

Directions

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.