Paleo Peach Cobbler (vegan, gluten free, dairy free)

This paleo peach cobbler or crumble is out of this world good! 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!

Does anything say summer like peaches and peach cobblers? I think not! And this paleo 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!

The crust is perfect and made with almond flour, coconut flour and tapioca flour. Since this dessert is egg-free and dairy-free it’s also vegan and gluten free! It’s also really easy to make and makes great leftovers. I may have even eaten it for breakfast a few times…

What you need to make this paleo peach cobbler:

• Fresh peaches
• Coconut sugar – my favourite granulated sweetener! 
• Tapioca flour – to help thicken the berry mixture and give the crust the perfect texture
• Ground cinnamon – this gives the peaches the perfect taste!
• Almond flour – to make the perfect grain free crust
• Coconut flour – to give the crust the perfect crispness. 
• Baking soda – to help give the crust the perfect texture
• Sea salt
• Vanilla extract – to help enhance the flavour of the dish
• Coconut milk – to keep this dish dairy free
• An 8″ x 8″ glass baking dish – glass bakeware is the safest type of bakeware (read more about that here)

How to make this paleo peach cobbler:

This cobbler is so easy to make!

• First, preheat your oven to 375F. Then add the ingredients for the peach layer into an 8″ x 8″ glass baking dish and blend well until everything is combined
• 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
• 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

Variations on this paleo cobbler: 

• If you are not on the paleo diet and tolerate grains, you can substitute corn starch for the tapioca flour
• 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

Tips for this cobbler:

• Do not try swapping different flours for the crust. I cannot guarantee that any substitutions will work!
• This cobbler stores well in the fridge for up to a week

Topping ideas for this paleo peach cobbler: 

• 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

Other paleo 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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