Gluten-Free Blueberry Muffin Peach Cobbler - cooking recipe

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

Preparation

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.