Comin’ atcha with grain-free, refined-sugar-free, gluten-free peach cobbler! Is it really summer in the South without it? I love this peach cobbler recipe because it isn’t so sickeningly sweet that it makes your teeth hurt, but it still feels very much like dessert. The golden bits of topping get crispy and the cinnamon brings a little warmth at the end of every bite. The only thing that could make it better is a big ol’ scoop of Nadamoo (not sponsored, but very willing!).
I use tapioca starch in this recipe because I find it to be cheaper than arrowroot—but it’s just as consistent. You can, however, sub arrowroot into the recipe if that’s what you have. You can also make this recipe vegan by subbing in 1/4 cup unflavored oil of choice for the butter. Do your thing.
I used frozen peaches that were thawed, drained, and patted dry. Fresh peaches would make it even better—and a little extra juice never hurt any peach cobbler filling.
Grain-Free Peach Cobbler
5 cups of peach slices (can be fresh or thawed from frozen)
1 Tbsp. lemon juice
1 Tbsp. tapioca starch
1/4 cup coconut sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 cup butter or ghee, melted
1/4 cup unsweetened almond milk
1/2 tsp. kosher salt
1 tsp. vanilla
2 cups almond flour
1/4 cup coconut sugar
1/4 cup tapioca starch
1/2 tsp. baking soda
- Preheat oven to 400°F.
- Combine all of the filling ingredients in a large bowl, and toss gently until the peaches are completely coated. Set aside.
- In a separate bowl, combine melted butter, almond milk, salt, and vanilla. Whisk to combine. Add the almond flour, coconut sugar, tapioca starch, and baking soda on top of the milk mixture, and stir gently until combined.
- Spread peach mixture evenly on the bottom of an 8×8 pan. Imagining your cobbler as a grid of nine, plop spoonfuls of the topping three across by three down until each section has topping. With any remaining filling, drop extra bits here and there until the surface is generally covered. Use the back of your spoon to spread the topping where needed.
- Bake your cobbler at 400°F for 15-18 minutes, until the topping is golden brown. Serve warm with ice cream. Makes about 6 servings.