Paleo Peach Cobbler
This paleo peach cobbler is the absolute best! With fresh peaches, hints of cinnamon and the perfect crust you are going to love how easy it is to make.
Servings: 6
Calories: 350kcal
Equipment
- 8" square glass baking dish
Ingredients
Peach Layer Ingredients
- 6 peaches, peeled and chopped
- 1/4 cup tapioca starch
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
Crust Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut sugar
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/4 cup melted coconut oil
- 1/4 cup full fat coconut milk
- 1 teaspoon vanilla extract
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Sodium: 137mg | Potassium: 306mg | Fiber: 5g | Sugar: 22g | Vitamin A: 489IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg