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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!