This Peach Cobbler has a crispy, fluffy topping with a simple peach filling – it’s the most perfect summer dessert! This is a gluten-free, Paleo, and vegan treat that you don’t want to miss.

The peak of summer demands that only the absolute best produce makes it’s way into my baked goods, and because all the fruit this time of year is so darn good, simple is definitely best. Juicy peaches are my kryptonite this time of year, and I always need to buy double whatever I need to for a recipe to make sure I don’t eat them all before the recipe gets made. It’s a frequently occurring problem.

Peach cobbler seems like the perfect dessert during the summer, and it’s even better with a scoop of ice cream on top. A couple things make this version even better – like the fact that’s gluten-free, grain-free, Paleo-friendly, aaaand vegan…meaning it’s a dessert that’s also healthy enough to devour for breakfast.

Peach Cobbler (Gluten Free, Paleo + Vegan) Recipe


  • 5 fresh peaches peeled, pitted and sliced
  • 3 tablespoons coconut sugar
  • 1 teaspoon tapioca flour
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg

For the cobbler topping

  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1½ teaspoon baking powder
  • ¼ cup unsweetened non-dairy milk I used almond
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut sugar + ½ teaspoon cinnamon to sprinkle on top


  1. Preheat the oven to 375°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
  2. In a bowl, combine the peaches, coconut sugar, tapioca flour, cinnamon, and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more than one ramekin.
  3. In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.
  4. Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
  5. Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!



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