Peach and Blueberry Cobbler

Peach and Blueberry Cobbler may seem like a strange dessert to have in October but it still tastes quite fantastic no matter what time of year it is. I was planning on serving a totally different dessert, however, my grocery store was out of what and I needed and peaches just happened to be on sale so I went with it! This recipe was inspired by a dish in Rocco DiSpiritio's Now Eat This Cookbook. Using a baking mix (the original recipe uses Bisquick) is the perfect way to make this gooey and delicious cobbler a no fuss treat. Everyone will think you've spent hours slaving in the kitchen to make this amazing fruit dessert when really it only takes a few minutes!

Peach and Blueberry Cobbler
Gluten Free
Serves 6

Ingredients--
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/2 cup Truvia sweetener, divided
3/4 cup plus 1 tablespoon gluten free pancake mix*
1/2 teaspoon ground ginger, divided
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon nutmeg
1/3 cup unsweetened vanilla almond milk, like the kind the by Silk

1.Preheat the oven to 425°F. Spray a 9x13-inch glass baking dish with cooking spray, and set it aside.

2. In a medium bowl, mix together the peaches, blueberries, 1/4 cup of the Truvia, 1 tablespoon of the pancake mix, 1/4 teaspoon of the ginger, and 1/4 tsp. of the cinnamon. Pour the fruit mixture into the prepared baking dish.

3. In a medium bowl, combine 2 tablespoons of the Truvia, the remaining 3/4 cup of pancake mix,  remaining 1/2 tsp ginger, remaining 1/2 tsp. cinnamon, nutmeg and almond milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the remaining 2 tablespoons of Truvia over the dough.

4. Bake the cobbler until the fruit is tender and the topping is golden brown, about 22-25 minutes. Let it rest for 5 minutes before serving.

Nutrition Information--approximately 125 calories per serving (1/6 of the recipe)

* I used  Allie's Awesome Buckwheat pancake mix by 123 Gluten Free for this recipe and it worked perfectly. However, if you prefer you can try another type of mix but keep in mind any additional allergens your guests may have (soy, dairy, legumes etc) since many gluten free mixes contain these ingredients. Also, the pancake mix I used had 150 calories per 1/3 cup so you may need to adjust the nutrition information depending on the brand you use.