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Nothing says summer quite like a warm, juicy peach cobbler served with a scoop of vanilla ice cream. This Paleo Peach Cobbler is everything you love about a classic summer dessert without the grains, gluten, or refined sugar.
We’re deep in peach season over here, and I went a little overboard at the farmer’s market (again). After devouring a batch of my Paleo Peach Crisp, I wanted something with more of a cookie topping. Sweet, buttery, and golden brown!!! And that’s exactly what this cobbler delivers!
Think soft, caramelized peaches baked beneath a slightly crisp, sugar cookie-style topping. It’s simple, made with real-food ingredients, and comes together in under an hour.
What You’ll Love About This Cobbler:
- Naturally sweet with juicy ripe peaches and a hint of maple syrup
- Crisp-meets-chewy topping made with almond flour and coconut sugar
- Paleo & gluten-free, but loved by everyone at the table
- Perfect for summer nights—especially served warm with ice cream
How to make Peach Cobbler:
We start with fresh peaches. But here are the other ingredients you will need:
- Fresh peaches
- cinnamon
- lemon juice
- maple syrup
- blanched almond flour
- arrowroot starch
- baking soda
- grass-fed butter
- coconut sugar
- vanilla extract
Ingredient Substitutions
- Thickeners: Arrowroot starch can be swapped with tapioca starch or cassava flour.
- Make it dairy-free: Swap the butter for vegan butter or coconut oil.
- Add fruit: Mix in a handful of blueberries for a fun peach-blueberry combo.
- More texture: Add chopped pecans or sliced almonds to the topping for a nutty crunch.
Directions
Give your peaches a rough chop with the skin on, and heat up a large pot to medium heat.
Add the peaches with cinnamon, a couple of tablespoons of lemon juice and maple syrup to the pot. It will start to simmer and the peaches will get soft after 5-6 minutes. Remove from heat and pour the peach mixture into an 8×8 baking dish or a pie plate.
Now make the cookie topping! Beat together the butter, coconut sugar, and vanilla extract with an electric mixer. Mix together the dry ingredients in a large mixing bowl: almond flour, arrowroot starch, baking soda, and a pinch of salt. Add the dry ingredients into the wet until a dough is formed. Spread the cookie dough on top of the peaches with your fingers, nothing fancy.
Bake! It should be done right around 25 minutes. Pull out of the oven and let sit for 10 minutes before serving with ice cream. Sprinkle some additional cinnamon on top if you would like!
So simple!
Storing:
If you’re lucky enough to have leftovers, store them in the fridge for up to 4 days. Reheat in the oven at 300°F for about 10 minutes to re-crisp the topping.
Serving Suggestions
Serve this cobbler warm, straight from the oven, with a scoop of vanilla ice cream or coconut milk ice cream for a dairy-free option. It’s the perfect way to end a grilled summer dinner!
Pair it with:
- Grilled turkey burgers or grilled portobello mushroom burgers to keep it vegetarian
- Air fryer smashed potatoes
- A fresh berry caprese salad
Because summer meals should be effortless and delicious.
Peach Cobbler
Ingredients
Peach Filling:
- 8 large peaches
- 2 tsp cinnamon
- 1/4 cup real maple syrup
- 2 tbsp lemon juice
Cobbler topping:
- 1 cup blanched almond flour
- 1/4 cup arrowroot starch
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup grass fed butter, (at room temperature or softened)
- 1/2 cup coconut sugar or maple sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare an 8×8 or 9×9 baking dish, or pie dish by lightly greasing. Set aside.
- Give your peaches a rough chop (skin on). Heat a large pot to medium heat. Toss in peaches, cinnamon, lemon juice, and maple syrup. Heat to a simmer and continue to stir for about 5 minutes. The peaches will begin to soften, and more juices will form. Set aside to cool.
- Make the cobbler topping by stirring together the dry ingredients into a medium sized bowl. In a seperate smaller bowl, beat together the butter, sugar, and vanilla extract until light and fluffy (about 2 minutes). Slowly stir in the dry ingredients and beat, or use a rubber spatula to combine until no dry pockets remain.
- Pour the peaches and their juices in your prepared dish. Crumble the cooking topping all over the top using your fingers. Transfer to the oven.
- Bake for 25 minutes, or until the top is golden brown. Remove from oven and let sit for at least 10 minutes before serving. This allows the syrup to slightly thicken. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family of 10 loved it. Next time I will double the topping. I might reduce the sugar as well.
I just made this using 4 tsp of Xanthan Gum instead of arrowroot starch was a bit worried as the topping was a bit gummy but it came out excellent and very tasty Thank you 5 stars
Everyone loved it!
Hey Amy, can I sub coconut sugar for Brown or palm sugar. And the butter, can it be vegan?
Yes! Definitely can swap out those ingredients.
I don’t like almonds… What can I sobstitute the almond flour with?
Hi Sara, I have unfortunately, not tried it with other flours and it wouldn’t be a one to one swap with another flour. My best guess would be half tapioca flour with half coconut.