Paleo Peach Cobbler

This Paleo Peach Cobbler recipe features a light, fluffy biscuit batter atop juicy peaches coated in a thick, caramel-y sauce.

It’s perfect served warm with a scoop of ice cream on top.

Plus this easy Paleo peach dessert is also gluten-free, grain-free, dairy-free and refined sugar-free.

This recipe, blog post and photos were updated on April 22, 2023.

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Why this recipe works.

This is a riff on a classic cobbler: baked fruit with a biscuit topping. Not a crisp (crispy oatmeal topping), not a crumble (batter topping without oatmeal).

Fresh or frozen peaches are tossed with a bit of coconut sugar and arrowroot flour to create a syrupy caramel sauce.

Then a lightly sweetened almond flour biscuit dough is dolloped on top.

When baked, the peaches are jammy and juicy and the topping gets puffy and bronzed.

Serve it with your favorite vanilla ice cream and this easy Paleo peach cobbler with almond flour topping is all set!

A note about prepping the peaches: Normally, recipes call for you to slice the peaches, but those slices are often too big to fit on a spoon.

So what do you end up doing? Trying to use your spoon to cut the slices in half crosswise, hoping it doesn’t slip and pop the peaches right out of the bowl onto your lap.

So I suggest taking the one extra step and cutting each slice in half crosswise to save yourself and your guests the trouble.

 

What you need

Ingredients:

• 2.5 peaches, about 5-6 (ideally you’ll find “free stone peaches,” as those are easier to pit, but most peaches aren’t labeled, unfortunately); see notes below recipe if using frozen peaches
• 1/3 cup coconut sugar
• 1 tablespoon + 1/2 teaspoon lemon juice, divided
• 2 teaspoons vanilla extract
• 1 teaspoon fine sea salt, divided
• 1.5 cups superfine blanched almond flour (do not use almond meal)
• 1/4 cup + 2 tablespoons arrowroot starch/flour
• 1/4 teaspoon baking soda
• an egg
• an egg white (save the yolk and add it to scrambled eggs)
• 1/4 cup melted, cooled coconut oil or 1/4 cup + 2 tablespoons melted, cooled palm shortening
• 2 tablespoons honey

Equipment:

• cutting board
• chef’s knife
• measuring spoons
• measuring cups
• 2 large mixing bowls
• a medium mixing bowl
• a whisk
• a spatula (for stirring, not flipping)
• 8×8″ baking dish

Step-by-step instructions

Heat the oven to 375°.

Start with the peaches: cut the recipes in half around the pit and pull the halves apart. Remove the pit and cut the halves into 4 wedges. Cut each wedge in half or thirds if large.

In a large mixing bowl, toss together the chopped peaches, coconut sugar, 1 tablespoon lemon juice, vanilla extract and 1/2 teaspoon salt.

Set aside the peaches so they can release their juice and get all syrupy.

Prepare the topping: in a large mixing bowl, whisk together the almond flour, arrowroot starch/flour, baking soda and 1/2 teaspoon salt.

In a medium bowl, whisk together the egg, egg white, coconut oil or palm shortening, honey and 1/2 teaspoon lemon juice.

Stir the wet ingredients into the dry until it’s like a smooth, thick pancake batter.

Spread the peaches out in an even layer in an 8×8″ baking dish or any 2 quart baking dish.

Dollop the batter on top of the peaches using a large spoon.

Carefully spread the batter out into an even layer – it won’t be enough to cover the edges.

Bake for 30-35 minutes, until the filling is bubbling and the topping is a golden brown.

The hardest part is, once it’s out of the oven, you have to let it cool down for 20 minutes. This will be difficult as it will look and smell intoxicating but the sugar in the filling will be very, very hot.

Scoop into bowls and be sure to spoon over more of the caramel-y sauce from the dish.

Top with the ice cream of your choice and serve! Vanilla is the classic combo but you can also try coconut, pistachio, almond or salted caramel (dairy-free if necessary).

FAQ

Can I double the recipe?

You can double the recipe and use a 9×13″ baking dish. Check at 35 minutes but it might need an extra 5-10 minutes.

 

Can I make substitutions?

You can use tapioca starch/flour instead of arrowroot.

I haven’t tried the topping with ghee instead of coconut oil but I think it could work if you use the same amount, melted and cooled.

 

Can I use frozen peaches in a Paleo peach cobbler?

Yep! You’ll need 2 pounds frozen peaches, thawed and drained. Chop any large slices into thirds and smaller slices in half.

 

What do I serve with Paleo Peach Cobbler?

This healthy peach cobbler would be great as part of a cookout, maybe after grilled steak and broccoli bacon salad.

Or as part of a Paleo and gluten-free Southern feast with this gluten-free fried chicken and gluten-free cornbread.

 

Can I make this ahead of time?

The only part of this that I would recommend making ahead of time is mixing together the dry ingredients for the topping. Store in an air-tight container at room temperature or in the fridge for up to 5 days. If storing in the fridge, bring to room temperature before adding the wet ingredients.

 

Can I freeze Paleo Peach Cobbler?

I do not recommend freezing this almond flour peach cobbler.

 

Other summer desserts

Prefer a crisp to a cobbler? This Paleo and gluten-free strawberry rhubarb crisp has you covered.

This Paleo Strawberry Shortcake is a great way to use fresh strawberries.

Looking for other summery fruit desserts? Make a big platter with these grilled fruits with fun toppings and sauces.

 

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