Grab your favorite vanilla ice cream and get to baking this Peach Cobbler for a lovely summer treat! You’ll absolutely love the cookie cobbler topping, sweetened fresh peaches, and how easy this dessert comes together. Paleo, Gluten-Free, refined sugar free, and loved by all!
Summer time = Peach Season!!!! Peaches are in full glorious form right now in my neck of the woods. Perfectly soft, sweet, juicy, and one of my absolute favorite things to devour in June and July!
So naturally when I got carried away and bought pounds of peaches at my local farmer’s market, I knew we needed all kinds of new peach recipes on the blog. I have a peach crisp already, which we love, but was also craving a sugar cookie peach dessert.
And that is where we came up with this version of Peach Cobbler. A Paleo and gluten-free dessert with a sugar cookie topping!! Not too sweet, but absolutely perfect. Served hot with a scoop of vanilla ice cream, and this is how summer evenings should be celebrated!
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
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, some 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 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: 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 over 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.
So simple!
Storing:
This cobbler will most likely not last long 😉 But if you have leftovers, you can store in the fridge and reheat in the oven for about 10 minutes before enjoying on a different night.
It will last about 3-4 days in the fridge!
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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 8x8 or 9x9 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.
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.
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.