Do you ever combine fruit, vegetables, herbs, or spices together so that they compliment each other well? I think about strawberries and rhubarb, apples and cranberries, apricots and ginger, or raspberries and basil just to name a few. All of those are terrific but I especially love to put peaches and blueberries together (and lemon) as one of my absolute favourite combinations of fruit.

I look forward to late July days when the first blueberries become ripe in our area here in Vernon, British Columbia, Canada. It is also about this time that the the earliest varieties of peaches are being harvested. Flavour explosion when combined. They play so well together!

A friend of mine and I have made it our annual tradition to head to a nearby blueberry patch to pick together. While the rain and cooler spring/ early summer weather this year delayed the ripen of a lot of fruit here in the valley — and as a result when we went to the u-pick there wasn’t a lot of mature berries to pick — we focused on the experience together anyway and the chance to catch up. It was one way to safely connect in person while taking home some tart but delicious berries.

Sadly, the peach crop in our area took a hit due to below average temperatures late in the winter causing a lot of peach blossoms to freeze. Thankfully other regions and some orchards in the area are still producing yield. While it’s fun to pick my own, I don’t mind them already picked. Yay for peaches!

My challenge: I wanted to make a peach and blueberry cobbler using gluten free ingredients (since I’m wheat sensitive) and the slow cooker to keep the oven off and house cool. I found a few slow cooker recipes online but since mine is quite different than what is out there in cyberland, there is not one in particular to credit. The flour I used was Kinnikinnick’s along with Canadian hemp hearts and gluten free Canadian oats to make up the bulk of dry ingredients. You certainly could use regular gluten flour instead if you like. I also added… well, you’ll just have to look at the recipe to find out!

Feel free to let me know how else you use peaches and blueberries, separately or together. Would you make this recipe and if you did, did you like? Do you have a story to share about any of these fruits? You are welcome to comment.

Now, I’m going back to take another bite of my cobbler. Ah yes, blueberries and peaches really do play well together. Yum. Ciao!

Slow Cooker GF Lemon Peach and Blueberry Cobbler

Keep the house cool and your taste buds happy by using the slow cooker. Tart, sweet, creamy and crumbly: flavours and texture you want! You could use wheat instead of gluten free flour and a nut or coconut milk instead of whipping cream to make it dairy free. Serve for dessert or even breakfast!

Servings 8


  • 4 1/2 cups sliced peaches fresh or frozen
  • 1 1/2 cups blueberries fresh or frozen
  • 1 Tbsp flour gluten free
  • 1 cup flour gluten free
  • 1/4 cup quick oats gluten free
  • 1/4 cup hemp hearts
  • 1 tsp cardamom ground
  • 1/4 cup maple sugar or brown sugar
  • 1 tsp baking powder
  • 1/4 cup honey liquid
  • 3 Tbsp lemon extra virgin olive oil or uninfused EVOO
  • 2/3 cup whipping cream or nut or coconut milk for dairy free


  1. Gently toss fruit with 1 Tbsp of flour. Set aside.

  2. Combine remaining flour, oats, hemp hearts, sugar and baking powder. Set aside.

  3. Beat egg slightly then add the liquid honey and mix until combined. Beat in the oil and whipping cream until combined.

  4. Hand stir in flour blend until just combined and a biscuit-like texture forms.

  5. Grease the bottom and sides of the slow cooker with coconut oil or butter. Place fruit mixture on the bottom.

  6. Cover all the fruit with the wet flour blend like a biscuit topping.

  7. Turn the slow cooker on high and cook for 2 to 2 1/2 hours. Tip: drape a kitchen towel over the top and sides to seal in the moisture and brown the topping.

  8. Enjoy hot or cold with dairy free or dairy cream, ice cream or yogurt, or on its own!