Peach Blueberry Cobbler


  • 3 lb. peaches, peeled and cut into 1/4-in. slices
  • 6 oz. blueberries, rinsed
  • 1 Tbsp. fresh orange juice
  • 1/2 tsp. orange zest
  • 1/4 tsp. cinnamon
  • 4 Tbsp. tapioca flour
  • 1 c. organic raw sugar


  • 2 c. unbleached all-purpose flour
  • 1 tsp. double-acting baking powder (aluminum free)
  • 1/2 tsp. kosher salt
  • 1/4 c. light brown sugar
  • 3/4 c. cup Earth Balance margarine, chilled and diced
  • 2 tsp. melted Earth Balance margarine (for brushing)
  • 1/2 c. coconut milk
  • 2 tsp. turbinado sugar


  1. Mix orange juice and zest into peaches. Mix raw sugar, tapioca flour and cinnamon together and stir into the peaches along with the blueberries. Pour into 8 x 8 inch baking dish and bake at 400 degrees F for about 20 minutes.
  2. For topping, combine flour, baking powder, salt and brown sugar, and mix well. Cut in chilled margarine with a pastry blender or fork. Mix in coconut milk and drop with a scoop onto the prepared fruit. Spread with melted margarine and sprinkle with turbinado sugar.
  3. Bake an addional 25-30 minutes, or until golden brown.
Browse Cook(s): Josh Chance

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.