This Almond Flour Peach Cobbler is so good; everyone will want seconds! This homemade peach cobbler will become a summer staple in your home! It is gluten-free, grain-free, dairy-free, soy-free, and refined sugar-free.
There is something nostalgic about this scrumptious dessert because I think it takes most of us back to being a kid again! Hot summers with barbecues and picnics surrounded by good food like peach cobbler.
You will taste naturally sweet peaches, a delicious semi-sweet grain-free biscuit topping, and perfect syrupy goodness in every bite!! Not to mention, it goes amazing with a scoop of paleo ice cream!
Plus, the show stopper of this gluten free peach cobbler is this Homemade Paleo Biscuit recipe that I used for the topping.
Why This Cobbler Is Great:
- 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.
- Warm, comforting dessert: This cobbler is pure comfort food. The combination of warm, baked peaches and a tender, crumbly topping will become a family favorite.
- Nutritious ingredients: This healthier peach cobbler incorporates nutritious ingredients. I substitute refined sugar with coconut sugar and honey. This recipe also includes almond flour as the main ingredient in the cobbler topping, which helps add protein and balance sugars.
Are you ready to make this delicious paleo cobbler? If you don't need to be strictly on a paleo diet, you may also enjoy my Gluten Free Peach Cobbler recipe.
- Almond Flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your biscuit topping grainy.
- Arrowroot Starch - Do not use arrowroot flour.
- Ground Cinnamon - Use any variety.
- Coconut Sugar - You can use golden or regular coconut sugar.
- Coconut Oil - You can also use another light oil if you can't tolerate coconuts.
- Eggs - Use size large.
- 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 love cobbler as much as we do, you will want to check out all my yummy gluten free cobbler recipes!!
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.
Everything about this almond flour peach cobbler recipe is mouthwateringly delicious! You can follow the recipe exactly or add some flavors as you see fit. Here are some ideas to try:
- Add a few crushed nuts to the topping. It’s so good and adds a nice little crunch.
- Include additional fruits instead of just peaches. Pears, apricots, nectarines, and plums all make great choices.
Recipe Step-By-Step Directions:
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 like this. Add the ingredients in 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 8x8 dish and add the biscuit topping over the peaches. Bake at 350º F for 30 minutes.
This paleo peach cobbler will keep up to 4 days in your refrigerator. Be sure to store it in an airtight container.
In many cases, gluten-free baking takes a little longer than traditional recipes. The reason is that many gluten-free ingredients tend to brown a little bit faster. So, it's advisable to bake things low and slow when it comes to gluten free.
Most of the time, when peach cobbler turns out runny, it’s because the fruit had 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 you need to take to use frozen peaches is to make sure that 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 almond flour peach cobbler, you should try some of my other popular cobbler and crisp recipes!
- This Homemade Gluten Free Blueberry Cobbler is one of the more 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.
Paleo Peach Cobbler
- 8 fresh peaches sliced
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil melted
- 1 tablespoon arrowroot starch
- Preheat the oven to 350º F.
- Add the biscuit ingredients into a food processor and mix well until the dough forms.
- Slice the peaches and add to a bowl.
- Add the coconut sugar, arrowroot, and coconut oil. Mix well.
- Pour the peaches mixture into an 8x8 baking pan.
- Spread the biscuit mixture on top and bake.
- Serve hot or cold with ice cream or whipped cream.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cobbler grainy.
- This cobbler will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Serve hot or cold.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
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