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.
Servings: 6 servings
Calories: 438kcal
Ingredients
For the filling:
- 2½ lbs. peaches (about 5-6; see notes below if using frozen)
- 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 coconut oil, melted and cooled (see notes)
- 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 pulling the halves apart. Remove the pit. Cut the halves into 3-4 slices and then cut those slices in half crosswise or in thirds if large.
- 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 coconut oil, 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.
- Dollop the batter over the filling and spread out to one even layer.
- Bake for 30-35 minutes, or until the filling is bubbling and the topping is golden brown. Let rest for 20 minutes (the filling will be hot!) and serve with your favorite ice cream.
Notes
This recipe, blog post and photos were updated on April 22, 2023.
The recipe originally called for 1/4 cup + 2 tablespoons palm shortening in the topping. You can still use that but I switched to coconut oil (but only 1/4 cup) as it seems like more people want to use coconut oil.
FAQ
Can I double the recipe? You can double the recipe and use a 9x13" 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? Yep! You'll need 2 pounds frozen peaches, thawed and drained. Chop any large slices into thirds and smaller slices in half. 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.Nutrition
Calories: 438kcal | Carbohydrates: 53g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 495mg | Potassium: 443mg | Fiber: 5g | Sugar: 30g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg