Peach Cobbler (Paleo, gluten-free)

This Paleo peach cobbler features light, fluffy biscuits on top of juicy peaches coated in a thick, syrupy sauce.

This easy peach dessert is perfect served warm with a scoop of ice cream on top.

Plus it’s also gluten-free, grain-free, dairy-free and refined sugar-free, so we can call this a healthy peach cobbler, too.

But it tastes great no matter what!

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Paleo Peach Cobbler

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 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 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 for Paleo Peach Cobbler

Ingredients:

• 2.5 pitted, halved peaches, about 5-6 (ideally you’ll find “free stone peaches,” as those are easier to pit, but most peaches aren’t labeled, unfortunately)
• 1/2 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 your scrambled eggs)
• 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

How to make this Paleo peach cobbler

This healthy peach cobbler recipe just needs a few steps before you can throw it in the oven.

Heat the oven to 375°.

To start with, in a large mixing bowl, you’ll toss together: halved 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.

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, 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 8×8″ baking dish or any 2 quart baking dish.

Dollop the batter on top of the peaches using a large spoon. I like making little biscuits but you can also use a spatula to spread the batter out into one solid, even layer.

Then you simply bake for 30-35 minutes, until the filling is bubbling and the biscuits have turned 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 sugars 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 or salted caramel (dairy-free if necessary).

Doubling 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.

When to serve this 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.

Make ahead

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.

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.

Print Recipe

5 from 7 votes

Peach Cobbler (Paleo, gluten-free)

Light, fluffy biscuits sit atop juicy peaches coated in a thick, syrupy sauce! This peach cobbler just happens to be Paleo (gluten-free, dairy-free, refined sugar-free) but anyone and everyone will enjoy it.

Prep Time25 mins

Cook Time35 mins

cooling time20 mins

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: almond flour recipes, gluten free peach cobbler, healthy peach cobbler, paleo peach cobbler, peach cobbler, peach recipes

Servings: 9 servings

Author: Don Baiocchi

Ingredients

For the filling:

• 2½ lbs. peaches (about 5-6)
• ⅓ cup coconut sugar
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• 1 teaspoon arrowroot flour/starch
• ½ teaspoon fine sea salt

For the topping:

• 1½ cups superfine blanched almond flour (not almond meal)
• ¼ cup + 2 tablespoons arrowroot flour/starch
• ½ teaspoon fine sea salt
• ¼ teaspoon baking soda
• ¼ cup + 2 tablespoons palm shortening, melted, cooled
• 1 egg
• 1 egg white
• 2 tablespoons honey
• ½ teaspoon lemon juice

Instructions

• Heat the oven to 375°.

For the filling:

• Slice the peaches in half by running a knife all the way around the peach and then splitting it open. Use a spoon to remove the pit. Cut the halves into 3-4 slices and then cut those slices in half crosswise.
• In a large bowl, toss the peach chunks with the coconut sugar, lemon juice, vanilla, arrowroot and salt. Set aside.

For the topping:

• In a large bowl, whisk together the almond flour, arrowroot, salt and baking soda.
• In a medium bowl, whisk together the egg, egg white, melted and cooled palm shortening, honey and lemon juice.
• Stir the wet ingredients into the dry ingredients until it's like a smooth, thick pancake batter.

To assemble:

• Spread the peaches out evenly in an 8x8" or other 2 quart baking dish. Scrape out any remaining juices in the bowl over the peaches.
• Using a large spoon, dollop the batter over the filling (it takes about 2-3 tablespoons per scoop to get the 9 biscuits in the photos). Or use a spatula to spread the batter out into one even layer.
• Bake for 30-35 minutes, or until the filling is bubbling and the biscuits have turned golden brown. Let rest for 20 minutes (the filling will be hot!) and serve with your favorite ice cream.

Notes

You can double the recipe, using a 9x13" pan. Check at 30 minutes but it might need another 5-10 minutes.

Make ahead

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. 

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