This is the best paleo peach cobbler recipe. With the sweetness of peaches, hints of cinnamon and the perfect crust made with almond flour, coconut flour and coconut sugar you will love how easy it is to make. It's also vegan, dairy-free and gluten free!
Why you will love this recipe:
- This gluten free peach cobbler is the perfect summer dessert. It is out of this world good! The peaches caramelize when cooking to make them taste extra special. And with hints of cinnamon the peach filling is just so good!
- It's really easy to make and makes great leftovers.
- If you're like me you like peach cobblers even better than paleo peach pie or paleo peach cake because they are so much easier to make.
- The crust is the perfect texture and is made with almond flour, coconut flour and tapioca flour.
- In addition to being paleo this dessert is egg-free, dairy-free, vegan, and gluten free too!
- Because this cobbler recipe is refined sugar free it's a healthy dessert that is satisfying enough to even eat for breakfast.
- If you love cobbler recipes you will also love my blueberry raspberry cobbler.
Key ingredients and substitutions:
- Fresh peaches - the star of this recipe! You want to use fresh and not frozen peaches for this cobbler for best results. If you would rather use frozen peaches I recommend thawing them first and draining off the excess liquid.
- Coconut sugar – my favourite granulated natural sweetener. If you aren't paleo or worried about refined sugars you could use brown sugar instead.
- Tapioca flour – to help thicken the peach mixture and give the crust the perfect texture.
- Almond flour – to make the perfect grain free crust. You could swap this for cashew flour. Just be sure to use almond flour and not almond meal.
- Coconut flour – to give the crust the perfect crispness. I don't recommend trying to swap this with any other flours.
- Coconut milk – to keep this dish dairy free. I recommend using full fat coconut milk. You could swap this for another dairy free milk such as cashew milk or almond milk.
How to make this recipe:
First, preheat your oven to 375 degrees Fahrenheit. Then add the ingredients for the peach layer into an 8″ x 8″ glass baking dish and blend well until everything is combined.
Then place the peach mixture in the oven and bake for 10 minutes. While the peaches are baking, make the crust.
To make the crust, place all the ingredients into a bowl and stir well to combine. After the peach layer has finished baking, form the crust into multiple flat shapes (see photo) and place on top of the peach layer, leaving a few spots uncovered to let the peach layer bubble as needed.
Now place the dish back into the oven and cook for an additional 25-30 minutes, until the crust is golden brown and the peaches are bubbling. Let it cool for a few minutes and then serve and enjoy!
Variations and add ins:
- If you are not on the paleo diet and tolerate grains, you can substitute corn starch for the tapioca starch.
- Instead of coconut milk you can use a nut milk such as almond milk or cashew milk.
- For a different appearance, roll out the crust and use a cookie cutter to cut out shapes such as stars or hearts.
- If you want to cover the cobbler completely in crust, roll out the dough and lay it on top. Just be sure to poke a couple holes in the dough to allow the peaches to seep through.
- For a slightly different flavour use nectarines instead of peaches to make a paleo nectarine cobbler.
- Do not try swapping different flours for the crust. I cannot guarantee that any substitutions will work!
How to store:
Store this dish in an air tight container in the fridge for up to 7 days.
- My Coconut Whipped Cream is perfect for topping this dessert!
- Dairy free vanilla ice cream is another great option.
- Dairy free yogurt also tastes great.
Frequently asked questions:
While both crisps and cobblers are fruit desserts that can be made in the oven in a baking dish, or in a stovetop skillet, cobblers and crisps are slightly different – cobblers have a dense biscuit dough type topping, while crisps use oats and a streusel type topping, making them lighter in texture.
To thicken fruit for cobbler you will need to add a thickening agent such as corn starch or tapioca starch. You will also want to ensure that the filling gets bubbling hot when baking to help it thicken.
To make peach cobbler you are best off using fresh peaches. However, if you don’t have any fresh peaches you can use canned peaches or frozen peaches instead. You will just just need to thaw the frozen peaches before cooking them.
No this recipe is not keto. It’s made with peaches and natural sugars so it is high in carbs and not low carb or keto.
Yes, this is also a vegan peach cobbler recipe.
Other desserts you will love:
- Paleo Blueberry Cobbler
- Vegan Apple Pie Bars
- Turtle Bars
- Paleo Chocolate Donuts
- Paleo Brownies with Caramel
- Gluten Free Pumpkin Chocolate Chip Cookies
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Paleo Peach Cobbler
Peach Layer Ingredients
- Preheat your oven to 375F.
- Add all the ingredients for the peach layer into an 8" x 8" glass baking dish and blend well until combined.
- Place the peach mixture in the oven and bake for 10 minutes. While the peaches are cooking, make the crust.
- To make the crust, place all the ingredients into a bowl and stir well to combine.
- After the peach layer has finished cooking for 10 minutes, form the crust into multiple flat shapes (see photo) and place on top of the peach layer, leaving a few spots uncovered to let the peach layer bubble as needed.
- Place it back in the oven and cook for an additional 25-30 minutes, until the crust is golden brown and the peaches are bubbling.
- Let it cool for a few minutes, and then serve and enjoy!
- Do not try swapping the flours for the crust. I can't guarantee it will turn out.
- This cobbler stores well in the fridge for up to a week.
- Nutritional values are an estimate and will vary depending on the specific ingredients you use.