I made a double batch of this paleo peach cobbler recipe on the fly for two 4th of July barbecues last month, and it was such a HUGE hit! Both peach cobblers were completely demolished, so obviously that means I had to share this recipe with you! Summer peaches are my favorite, and this is an easy way to use them in a delicious dessert! This cobbler would also be amazing served with my Dairy-free French Vanilla Ice Cream (store bought works too)!
Do you follow me on Instagram yet? It’s by far my favorite social media platform, and they just introduced a brand new feature called Instagram Stories! Instagram Stories is basically videos or photos that are only available for 24 hours, which are strung together to create a gallery (or story). It’s a great way to get a behind the scenes look into my life, from what I eat during the day (most of which doesn’t make it onto my actual Instagram feed), how I make simple meals, my ninja warrior training, and having fun with my husband! I also reallyyyyy need to clean out my pantry, so I’ll also be sharing what items and brands I keep in my kitchen soon, as I clean it out!
Anyway, back to this recipe! I kept this paleo peach cobbler recipe super simple, and with as few ingredients as possible, because that’s the only way I do baking! I just know you’re gonna love it!
Enjoy this recipe for my paleo peach cobbler!
Paleo Peach Cobbler
For the Cobbler:
- 6 cups peaches, fresh or frozen, peeled and sliced (approximately 6-7 peaches)
- 1/4 cup coconut sugar
For the Crust:
- 1 1/2 cups almond flour (I prefer more coarsely ground almond flour for the texture, but finely ground works fine too!)
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup ghee (I used Tinstar Foods brown butter ghee)
- 1 egg
- 1/2 teaspoon apple cider vinegar
- Preheat your oven to 350 degrees.
- If you're using frozen peaches, be sure to defrost them first. If you're using fresh peaches, you'll simply need to blanch the peaches to peel them. To do this, bring a large pot of water to a boil, and have a bowl of ice water ready. Place the peaches into the boiling water for 30 seconds (don't wait for it to come to a boil again). Remove the peaches with a slotted spoon and place them in the ice water. Let them sit for a second, then use your hands to easily peel the skin from the peaches! Slice the peaches once the skin is removed.
- Place the sliced peaches and coconut sugar into a 9x9" baking dish. Stir well to combine. Bake the peach mixture for 15 minutes.
- To make the crust, simply place all of the crust ingredients into your food processor. Blend until a dough is formed, about 10 seconds.
- Remove the baking dish from the oven. Use your hands to scoop golf-ball sized dough and flatten until it's approximately 1/2" thick. Place the dough onto the peach mixture. Repeat this process until you've used all of the dough, and the peaches are mostly covered.
- Bake the cobbler uncovered for 35-40 minutes, or until the crust is browned and the edges of the cobbler are bubbling. Remove from the oven and enjoy with a scoop of vanilla ice cream!
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Dave Chiasson says
Kristen, Pirie made this with apricots. We loved it!!! Thank you!!
So happy you enjoyed it, David! Apricots are definitely one of my favorites! Hope to see you both soon! 🙂