This paleo almond flour peach cobbler has a golden, biscuit-style topping and a sweet, syrupy peach filling that bubbles as it bakes. Made with fresh or frozen peaches, it is grain-free, naturally sweetened, and perfect with a scoop of dairy-free ice cream.
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There is something nostalgic about this scrumptious dessert, as it takes most of us back to our childhood! Hot summers with barbecues and picnics, surrounded by good food like peach cobbler. Fresh, ripe peaches: Peaches are naturally sweet and juicy, and when they’re at their peak ripeness during the summer, they add a burst of flavor to the cobbler. This recipe uses fresh or frozen peaches.
This cobbler has naturally sweet peaches, a delicious semi-sweet grain-free biscuit topping, and perfect syrupy goodness in every bite!! Not to mention, it goes amazingly with a scoop of paleo ice cream!
Plus, the showstopper of this gluten free peach cobbler is this Homemade Paleo Biscuit recipe that I used for the topping.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour – I highly suggest using almond flour instead of almond meal. Almond meal is coarser and will make your biscuit topping grainy. Creates a tender, nutty biscuit topping.
- Arrowroot Starch – Do not use arrowroot flour. Helps thicken the peach juices so the filling isn’t runny.
- Coconut Sugar – You can use golden or regular coconut sugar. Adds caramel-like sweetness without refined sugar.
- Coconut Oil – You can also use another light oil if you can’t tolerate coconuts.
- Eggs – Use large eggs.
- Honey – You can use inexpensive store-bought honey. There is no need to use expensive specialty honey.
- Non-Dairy Milk – I used almond milk, but any type of plant-based milk is fine. If you are not paleo, regular milk is also fine.
- Peaches – Use fresh or frozen peaches. If you use frozen peaches, thaw and drain the excess juice.
If you love cobbler as much as we do, you will want to check out all my yummy gluten-free cobbler recipes!!
Substitutions:
If you are not paleo, there are several substitutions you can make.
- Brown sugar can be used in place of the coconut sugar.
- Other types of starch, including potato, tapioca, and cornstarch, can be used instead of arrowroot starch.
- You can swap butter (if you are not paleo) or another oil for the coconut oil.
- If you want a nut-free cobbler, and you don’t need to be on a paleo diet, try my nut-free Gluten-Free Peach Cobbler recipe.
A Note From My Kitchen
I developed this gluten-free peach cobbler recipe using my paleo biscuit recipe so that my grain-free readers had a delicious option. This biscuit topping recipe was created by Simone, a paleo caterer tried and true, and well loved by my readers. (The recipe is linked above.) It can be used for this peach cobbler, or as a topping for any fruit.
How to Make Almond Flour Peach Cobbler (Step-By-Step)
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Step 1: Slice the peaches and put them in a bowl. Add the coconut sugar and coconut oil and mix well. Don’t forget to see the Swaps section above for other ingredient ideas.
It is optional whether you leave the peach skin on or peel the peaches. Leaving on the peel will not affect the flavor.
Step 2: This recipe is easiest when you make the biscuit topping in a food processor. Add the ingredients and pulse to mix.
Step 3: Your grain-free cobbler dough will mix quickly and is ready to crumble on top of the peach mixture.
Step 4: Add the peach mixture to a greased 8×8 dish and add the biscuit topping over the peaches. Bake at 350º F for 30 minutes.
How to Store Grain-Free Cobbler:
- Store this grain-free peach cobbler in an airtight container in your refrigerator. It will keep fresh for up to 4 days.
- Freeze cooled cobbler in a freezer safe container. You can store it in single serving portions using Souper Cubes.
- To thaw, place it in the oven on 300ºF and cover it with foil as it heats up. You can also thaw it in the microwave oven.
Frequently Asked Questions:
Most of the time, when the peach cobbler turns out runny, the fruit has a lot of extra juice. When extra juicy, fruit adds tons of sweetness to the dish, leading to extra liquid.
The best way to combat this is to let the fruit sit in a colander and let the juice drip off for a few minutes before baking. This will eliminate that extra liquid and shouldn’t diminish the flavors.
You can use frozen peaches when making this delicious, refined sugar-free cobbler. The important step to take when using frozen peaches is to ensure they have been thawed and drained. As they thaw, they will have water and juices that you should remove before baking with them.
You can definitely use canned peaches, but note that peaches are canned in syrup, so this recipe will not be paleo if you use them. Be sure to put the canned peaches into a colander so all of the extra juice drains out.
More Gluten-Free Cobbler Recipes:
If you love this paleo peach cobbler with almond flour, you should try some of my other popular cobbler and crisp recipes!
- This Homemade Gluten Free Blueberry Cobbler is one of the popular desserts on the blog.
- Need a cobbler in under 5 minutes? This Easy Gluten Free Cherry Cobbler Mug Cake cooks in your microwave.
- Fresh Gluten Free Apricot Crisp is a great dessert with whipped cream or ice cream.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Grain-Free Peach Cobbler with Almond Flour
Ingredients
- 8 fresh peaches sliced
- ½ cup coconut sugar * see note
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil * see note
- 1 tablespoon arrowroot starch (don't use arrowroot flour)
For the Crust
- 2 ½ cups almond flour
- ¾ cup arrowroot starch
- ¼ cup cold butter or ghee
- 3 tablespoons honey
- 2 large eggs
- ¼ teaspoon salt
- ½ teaspoon baking soda
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Instructions
- Preheat the oven to 350º F.
- Add 2 1/2 cups almond flour, 3/4 cup arrowroot starch, 1/4 cup cold butter or ghee, 3 tablespoons honey, 2 large eggs, 1/4 teaspoon salt, and 1/2 teaspoon baking soda into a food processor and mix well until the dough forms.
- Slice 8 fresh peaches, remove the pits, and add to a mixing bowl.
- Add 1/2 cup coconut sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon coconut oil (melted), and 1 tablespoon arrowroot starch. Mix well.
- Pour the peaches mixture into an 8×8 baking pan.
- Spread the biscuit mixture on top and bake.
- Serve hot or cold with ice cream or whipped cream.
Video
Notes
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cobbler grainy.
- This cobbler will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Serve hot or cold and top with vanilla ice cream or whipped cream.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old June 2019 post with a lot more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Made this recipe exactly as written and it was so good!! My husband is not gf and he loved it just as much as I did. A scoop of vanilla ice cream on top made it perfection!
I always love when non-gf people love my recipes too. Thank you so much, Elle for coming back to let me know.
This looks great! Can I substitute coconut sugar with monk fruit in the raw?
Thanks Tanisha
Hi Tanisha, I haven’t tested using monk fruit sweetener. In theory it should work, but I don’t know the melting point etc. If you do try it, please let me know how it turns out.