Blueberry-Peach Cobbler With Pecans

• 1/3 cup granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds fresh peaches, peeled, pittted, and thinly sliced (about 4)
• 2 cups fresh or frozen blueberries
• Cooking spray
• 2.6 ounces white rice flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 0.9 ounce oat flour (about 1/4 cup)
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon salt
• 1/4 cup chilled unsalted butter, cut into small pieces
• 3/4 cup low-fat buttermilk
• 1/4 cup chopped pecans
• 1/2 teaspoon vanilla extract
• 1 teaspoon turbinado sugar
• Vanilla light ice cream (optional)

1. Preheat oven to 375u0b0.
2. Combine first 3 ingredients in a large bowl; add peaches and blueberries, tossing to coat. Pour mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 2 tablespoons granulated sugar, and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, pecans, and vanilla, stirring just until moist.
4. Drop 9 spoonfuls of batter over fruit mixture; sprinkle with turbinado sugar. Bake at 375u0b0 for 35 minutes or until topping is browned. Serve with ice cream, if desired.

sugar, cornstarch, ground cinnamon, fresh peaches, blueberries, cooking spray, white rice, brown rice, flour, sugar, baking powder, baking soda, xanthan gum, salt, butter, lowfat buttermilk, pecans, vanilla, turbinado sugar, vanilla light ice cream

Taken from www.myrecipes.com/recipe/blueberry-peach-cobbler-pecans (may not work)