Gluten-Free Blueberry Peach Cobbler Bars
I wasn’t quite sure what to call this recipe. It’s kind of like a coffee cake, but it could also be a cobbler. Or, if cut into rectangles, they could be oat bars, too. The original recipe that inspired this was a peach ginger oat bar recipe by The Lean Green Bean. But I found that once I made it, I really enjoyed eating it like a cobbler with some whipped cream or peach Noosa yoghurt dolloped on top.
The recipe itself is very easy to put together, and I employed my Chief Tasting Officer (aka, my toddler) to help, which he thoroughly enjoyed… especially the mixing part. 😉 It’s a nutritious treat, too, with no processed sugar (just fruit and a little honey) in addition to being gluten-free and packed with wholesome oats.
For those who live in Colorado, this is also a great opportunity to put those extra ripe Palisade peaches to use! (For those who don’t live in Colorado, you should visit this time of year to try our local peaches… they’re incredible).
Blueberry Peach Cobbler Bars
Ingredients (makes about 9 squares):
- 4 tbsp. butter or coconut oil (I used a combo of the two)
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 tbsp. pure honey
- ½ c. nut butter (I used unsweetened, raw almond butter)
- 2 c. ripe peaches, diced (about 2 large peaches)
- 1 c. fresh blueberries
- ½ c. gluten-free flour (Pamela’s baking mix is my go-to)
- 1 ½ c. rolled oats
- ½ tsp. baking soda
Combine butter/coconut oil, egg, cinnamon, vanilla, nut butter and honey in a bowl and mix until well incorporated.
Add the flour, oats, baking soda and mix. Gently fold in the blueberries and peaches.
Pour the mixture into an 8 x 8 pan and pat down with a spoon or spatula.
Bake at 350° F. for 35 minutes or until the center is fully baked.
Let cool and then cut into squares. Serve with whipped cream or ice cream if you so desire. Or with yogurt if eating them for breakfast!
Looking for more nutritious dessert ideas? Try our No-Bake Chocolate Almond Coconut Pie next!