Paleo Peach Cobbler
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
This southern-style paleo peach cobbler is so easy to make and perfect for a summertime bbq! It’s paleo, gluten free, and can be made dairy free!
The paleo peach cobbler of your dreams
Nothing says summertime quite like a nice southern peach cobbler. Also, it’s the perfect way to use those juicy summer peaches. And, while I’m partial to a good Georgia peach, I’ve gotta say, the peaches we get here in the Netherlands are actually really good this time of year! Really, I was pleasantly surprised.
So easy to make!
So, this Texas-style peach cobbler recipe is super simple to make. Also, it only takes about 10 minutes of prep time, a mixing bowl, a whisk, and a baking dish. No fancy equipment needed for this one. Moreover, after the quick prep, you just bake for 45 minutes and that’s it!
Recipe tips for this paleo peach cobbler
This recipe calls for peeled and sliced fresh peaches. Make sure to use ripe, juicy peaches for the best tasting cobbler.
My favorite way to peel peaches is to give them a quick blanch. Just cut a small cross (about half an inch) on the underside of each peach. So, just making a shallow cut through the skin. After that, boil some water, submerge the peaches in the boiling water for 45 seconds, then remove and place them in an ice bath for about a minute.
Then remove the peaches from the ice bath, pat them dry, and their skin should slip off easily when you pull from the tabs created by the crosscut. You could try to peel the peaches without blanching, but it would be a little tedious.
What do I serve paleo peach cobbler with?
I love to serve warm peach cobbler with a little scoop of dairy-free vanilla ice cream. I mean, it’s great without, but the cold ice cream is just the perfect contrast to the warm cobbler. Trust me on this one. Oh, and just one more expert tip: save a corner piece for yourself. You can thank me later 😉
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Paleo Peach Cobbler
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1/2 cup 114 g grass-fed butter or ghee (salted), melted
- 1 1/2 cup 168 g blanched almond flour
- 1/4 cup 32 g arrowroot powder
- 1/2 tsp aluminum-free double acting baking powder
- 1/4 tsp sea salt
- 1/2 cup full fat coconut milk
- 1/4 cup + 1 Tbsp pure maple syrup
- 1 egg
- 1/2 tsp vanilla extract
- 3 ripe peaches peeled and sliced (~400g)
- Dairy-free vanilla ice cream optional
Instructions
- Preheat oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" glass baking dish. You can also melt the butter in the dish while the oven is preheating.
- In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, and salt until well combined.
- Add in coconut milk, maple syrup, egg, and vanilla.
- Whisk until everything is well combined.
- Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
- Pour in the batter and flatten it a little with the spatula. Do not mix.
- Layer the peach slices on top of the batter.
- Bake on the center rack for 40-45 minutes or until it starts to brown on top and around the edges.
- Remove from the oven and allow to cool for about 20 minutes.
- Serve with dairy-free vanilla ice cream (optional).
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I have had many peach cobblers in my life time but today I tried Kits Paleo Peach Cobbler and hands down the best I have ever tasted. This is a must cook in your kitchen. You won’t be disappointed!
A new family favorite! So good!
Yay! So glad you enjoyed!
This is a wonderful dessert; I enjoyed the flavor of the almond flour and fresh peaches together. I used 3 Tbsps butter instead of a whole stick to cut back on the fat content. The family liked it as well, so this recipe is a keeper!
Hi, Elisa! Thanks so much for the great review! I’m so glad you enjoyed the recipe! 🙂 Glad to hear it’s still good with only 3 Tbsp butter! Nice! I’ve tried it with 4 Tbsp (1/4 cup) before and it turned out well, so good to know people can go even lower than that if they want to cut the calories a bit more! Yay!
Made this recipe tonight for my family and it was a hit! We totaled 8 people so I doubled the recipe and cooked in a large casserole dish. I also used frozen peaches. I added about 15 minutes baking time at a little lower temperature because I am at a high altitude. It all turned out beautifully.
Hi, Diana! Thanks for the great review! So glad you enjoyed the recipe. Great to hear it also works with frozen peaches! Did you thaw them first or just use them frozen? Oh, great to know for all of my higher altitude bakers out there! I’m almost always at sea level 🙂
I loved it! 🤗
Hi Teresa! Yay! So glad you loved it!! 🙂
I’m allergic to almonds. Can I substitute a GF 1:1 flour? Thanks!
Hi, Shari! You can certainly substitute with a GF 1:1 blend. You will likely need a different amount of flour though. I haven’t tried it myself, but I would guess 1.5 cups of the 1:1 flour and then omit the arrowroot powder. My original family recipe called for 1 cup of flour and 1 cup of sugar in the batter. You could make something closer to the original by trying 1 cup of GF 1:1 flour and 1 cup of coconut sugar. The batter should be like a thick pancake batter, so if you aim for that, you should be good. I’d love to hear what you end up doing and how it works out for you!
I went to two grocery stores this morning to find arrowroot powder and no such luck here. My peaches are ripe NOW! So I need to know if I can use cornstarch in place of the arrowroot. (I am not worried about the keto aspect)
Hi Patti! Aww I’m sure it’s too late for your peaches by the time I’m writing this! Sorry about that! I would try a gluten free all-purpose flour blend like Bob’s Red Mill 1:1 flour instead. I do not recommend Tapioca starch because it would be gummy. And I’m not sure about corn starch, so I can’t advise you on that. If you try it, please do let us know! 🙂
I would like to know how much cinnamon nutmeg etc you would add to this recipe..those spices are just so good in a peach cobbler.
Hi, Cheryl! I would probably use 1/8 tsp nutmeg and 1/4 tsp cinnamon. Just add to the batter before pouring in the baking dish. Enjoy! 🙂
I really want to try this but I only have frozen peaches. Do you think they would work if I defrosted then first? How much would you recommend? 3 or 4 cups?
Hi, Kara! I have not tried it with frozen peaches, so I do recommend using fresh peaches to get the right consistency of the final product. I fear that frozen peaches would cause the end result to be soggy. If you don’t have access to fresh peaches, you can try it with nectarines, apricots, blueberries, or even strawberries! I’m not sure what the measurement would be in cups, but I would just measure 400g if you have a food scale. Hope this helps!
Delicious! I had some for breakfast with bacon…mmm!! (In the middle of making it I realized that I was 1/4 cup short on almond flour so I used cassava flour to make up the difference. Next time I’ll be better prepared!)
Hi, Amy! So so glad you enjoyed the recipe! I’m happy to hear it turned out well even with your substitution! Haha omg this sounds amazing with a side of bacon 😍
Way too much ghee. This whole thing was oily mess.
Hi, Kelly! I’m sorry you found it to have too much ghee for your taste. May I ask what part was oily? The finished product? Before baking, yes, it will seem a little oily. But the finished product should not be oily. This recipe is converted from an old family recipe that uses 1/2 cup butter. I didn’t want to change it too much because I want this recipe to be more authentic and less “healthy”, if that makes sense. I do make this on occasion with 1/4 cup ghee (or butter) and it turns out great though! I have had other readers who have done the same and liked the results too. Might be worth trying next time!
Is there any sub for arrowroot?? I’ve never even purchased it before!!
Hi, April! I wouldn’t try using a substitute in this recipe. You risk the whole thing not turning out and wasting all of the ingredients. Tapioca flour is actually usually a great sub for arrowroot, BUT in this recipe it will come out gooey/sticky. And not in a good way! Arrowroot powder is available at most grocery stores in the US and Europe. I get mine (this one!) on Amazon.
I’m dying to make this, but I don’t have arrow root power. Can I use coconut flour instead? Thanks. I’m making keto cinnamon ice cream to go on it.
Hi, Pam! Unfortunately coconut flour is not a good substitute for arrowroot powder. Coconut flour soaks up a lot more moisture, so if you were to try it you would need probably 1/4 of the amount listed. I wouldn’t try it though because I don’t think the texture would be very good. Might be a waste of ingredients. I also would not try tapioca flour as the texture will be slimy. I tried that before! Oooo keto cinnamon ice cream sounds great!!
I sure wish I would have read this BEFORE I made a double batch of this using all coconut flour 😂 Needless to say, it was a disaster. I’ll try again tomorrow.
One more question – the ghee…do I add that to the liquids because your recipe doesn’t mention anything other than putting it in the bottom of the pan to melt?? Thank you.
Hi Jen! Oh no, I’m so sorry that it was such a disaster with the coconut flour. Coconut flour is just too different from the flours in this recipe, so it can’t be used as a 1:1 substitute. I hope your next batch turns out well! For the ghee, just melt in the pan and then pour the batter right on top and don’t stir. You can also reduce the amount of ghee by 1/4 or even 1/2 if you’d like to make it lower calorie and it will still turn out great!
Need calories minus ice cream. I used coconut oil and flaxseed oil, cinnamon and Stevia. No maple syrup.
Hi, Lynne! I hope the recipe still turned out well with your substitutions! I’m not sure if you are asking for the calorie count on this recipe, but if you are just import the recipe into the MyFitnessPal app using the recipe import function under the recipes page. 🙂
I just got a box of fresh Fredericksburg peaches and needed something to make that would fit with our paleo plan. I did use 4 peaches instead of 3 and added a touch of cinnamon. It was delicious. Thanks for sharing.
Hi, Michelle! So glad that you enjoyed the recipe! 😍
Could this be it? Would a Texas cobbler have made its way to Wyoming do you think? I hope it has! I think maybe it is the same, or sillier! I am so ready to buy the book! Thank-you, thank-you, Thank-YOU, Sweetgirl! I cannot wait till August and Michigan peaches start coming on!
Enjoy!
This is a good keto cobbler. I substituted Swerve granulated sweetener (1 1/2 cups) for the maple syrup in the batter and sprinkled a bit of the Swerve on the fruit, and half-n-half for the coconut milk.
I doubled the recipe, which just about doubled the cooking time at 340ºF. Just keep and eye on the bake so that it doesn’t brown to much on top, keep checking till it sets.
That sounds great! Glad you liked the recipe and that it worked so well with Swerve!
I would love to make this but I would like to know if the Arrow root powder can be substituted with something else?
You could try using potato starch instead, but I haven’t tried it before, so no promises that it will turn out! I have tried it with tapioca starch and that does not work. It ends up being gummy/gooey.
Made this today and just a couple of things. Did you possibly mean 1/2 stick of butter because 1/2 cup was way too much and I had to dump about half of it. I also added some cinnamon and nutmeg for that peach pie taste! It is wonderful.
Hi, Margaret! So glad you enjoyed the recipe! The 1/2 cup butter is correct. This is a paleo version of my grandmother’s cobbler recipe, so I kept the original amount of butter for this version. It’s definitely a treat and not low calorie. I often make it myself with just half the amount of butter like you did though so I don’t feel as guilty when I have more than one serving 😉