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This peach cobbler might just be the best dessert in the world! I really think there’s nothing more satisfying than a peach cobbler made with fresh peaches and a big old scoop of homemade ice cream on top! Whether or not you agree, I think it goes without saying that you need to try this recipe.
This is the perfect dessert to make if you have peaches that you don’t know what to do with, which often happens in the fall when the fruit is in season. Enjoy for any holiday party, barbeque or family get together because everyone is sure to love this one! Let me know how you like it!
This peach cobbler made with fresh peaches is vegan, paleo, gluten free, dairy free and refined sugar free if you choose the coconut sugar option.
More Gluten Free and Dairy Free Desserts
If you’re looking for more amazing desserts that are gluten free and dairy free, feel free to check out any of these ones!
- Vegan Vanilla Ice Cream (Paleo + Only 3 Ingredients).
- Cherry Pie Bars Recipe (Vegan + Paleo).
- Apple Pie Bars (Vegan + Paleo).
- Peanut Butter Cookies (Gluten Free + Dairy Free).
Commonly Asked Questions:
Is Peach Cobbler Healthy?
It depends on your definition of the word healthy. This peach cobbler uses no/less refined sugar and more whole food ingredients than a traditional recipe might.
Does Peach Cobbler have Gluten?
Most peach cobbler recipes do contain gluten in the form of wheat flour, but this recipe uses almond flour in it’s place to keep this recipe gluten-free.
Can I Double or Half this Recipe?
Yes you can! If you choose to cut this recipe in half then bake in an 8×8 pan and make sure to check on it often in the oven. If you want to double this recipe, bake it in two separate pans and you may need to bake one at a time to ensure even cooking.
Ingredients and Substitutions
Peaches: This fruit is the star of the show, in this case. This recipe only works for fresh peaches and I don’t recommend trying a frozen or canned substitute.
Lemon juice: Adding a little bit of an acid works to balance the sweetness in the fruit filling.
Tapioca starch: This starch works to thicken the peach filling and helps bind the gluten-free crumble topping. Tapioca starch works perfectly for this but you can also use any other starch you prefer, such as arrowroot or corn starch.
Coconut sugar or brown sugar: These sugars both taste very similar after the dessert is baked, so whichever one you prefer.
Organic cane sugar: This is what I used in the crumble topping for the photos to get a lighter color. But it works well to substitute coconut sugar if you want to keep this refined sugar free.
Sea salt: A little salt goes a long way in order to bring out all the lovely flavors in this recipe. You can use less or leave it out, if you prefer.
Almond flour: This gluten-free and grain-free flour creates the perfect crumbly texture for the topping while adding some protein for better blood sugar balance. I don’t recommend substituting any other flour as it won’t replace 1:1.
Coconut oil: This is the oil I used to keep this recipe dairy-free and vegan. You can try substituting softened butter but I haven’t tested this myself.
Maple syrup: This liquid sweetener is full of flavor and helps create the perfect texture for the crumble topping. You can try honey but it tends to brown faster in the oven so you may need to bake it for less time. I haven’t tried this option, so I can’t guarantee any result.
How to Make This Peach Cobbler
- Wash and slice your peaches then, add them to a large mixing bowl.
- Combine tapioca starch and lemon juice in a cup to break up any clumps, then add the mixture to your sliced peaches and stir.
- Add coconut sugar and sea salt and stir to coat everything well before transferring to your baking dish.
- Bake at 350 degrees Fahrenheit for 15 minutes to start cooking the peaches while you prepare the crumble topping.
- For the crumble topping, whisk the dry ingredients in a bowl and stir the softened coconut oil, maple syrup and sugar in another bowl. Add the wet ingredients to the dry ingredients and use your hands to mix well until a thick dough has formed.
- Crumble this mixture across the top of the peach filling in an even layer and optionally, sprinkle extra sugar on top.
- Bake for 20-25 minutes or until the topping has edges turning a light golden color.
- Scoop out large helpings and serve warm in a bowl with my recipe for homemade vegan ice cream.
Equipment for Peach Cobbler
- I love to use stainless steel mixing bowls for easy clean up and healthy cooking. I linked some similar to the bowls I use.
- I use a stainless steel baking pan that works perfectly for every baking project. I prefer to use stainless steel without non-stick coatings and this one has a lid that makes it is easy to store or transport any cooked dish.
Peach Cobbler Recipe:
- 8 peaches washed and sliced
- 1 Tablespoon lemon juice fresh
- 2 Tablespoon tapioca starch
- ½ cup coconut sugar or organic brown sugar
- 1 teaspoon sea salt
- 3 cups almond flour blanched
- 2 Tablespoons tapioca starch
- ¼ teaspoon sea salt
- ½ cup coconut oil softened
- ⅓ cup maple syrup
- ¼ cup coconut sugar or organic cane sugar
- 2 Tablespoons organic cane sugar for sprinkling across the top (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Wash and remove the pits from your peaches. Slice each peach into similar size 1 centimeter slices and add to a large mixing bowl.
- Use a cup to mix the lemon juice and tapioca starch together until there are no large clumps. Add this mixture to your sliced peaches and stir to coat.
- Sprinkle coconut sugar and salt over peaches and stir to incorporate. Transfer peaches to a 9×13 baking dish and bake for 15 minutes while you prepare the crumble topping.
- Add almond flour, tapioca starch and sea salt to a mixing bowl and stir to combine and break up any clumps.
- In a separate bowl stir softened coconut oil, maple syrup, and coconut sugar.
- Transfer wet ingredients into the bowl of dry ingredients. Use your hands to combine and create a thick, crumbly dough.
- Sprinkle the crumble topping over the top of your peach filling until you've used the entire amount. After adding the topping, optionally sprinkle 2 Tablespoons of sugar over the entire peach cobbler to create a crunchy, extra sweet top.
- Place in the oven and bake for 20-25 minutes or until the top turns lightly golden.
- Serve warm with a generous scoop of vanilla ice cream!
More Vegan Desserts You’ll Love
Wanting to see even more vegan dessert recipes? Go ahead and check out these ones!
- Strawberry Bars (Gluten Free + Vegan).
- Oatmeal Fudge Bars (Gluten Free + Vegan).
- Easy Candied Nuts Recipe (Paleo + Vegan).
Thank You For Stopping By
This post is a recipe for peach cobbler dessert which is gluten free, dairy free, vegan with paleo options. I hope you love this recipe and make it again and again in the coming years! If you make this peach cobbler, please consider leaving a comment below letting me know how you like it. And please reach out if you have any questions. Thank you for stopping by my blog today and I hope you have a great day!