Paleo Vegan Peach Cobbler, Gluten-Free
Paleo Vegan Peach Cobbler recipe. A healthier cobbler made with real food ingredients. Made with fresh fragrant peaches filling, and a nutmeg and cinnamon spiced cake topping.
You can not let peach season pass you by without making this Paleo Vegan Peach Cobbler. It’s got a juicy fresh fragrant peach filling, and a nutmeg and cinnamon spiced cake topping.
It’s basically the inside of a peach pie, topped with a cinnamon cake. And it’s great! Especially served warm with some ice-cream on top.
This cobbler is also naturally gluten-free, grain-free, and dairy-free AND is the just right summer dessert- made with healthier, real food ingredients!
We bought a big box of peaches at Trader Joes this week, with no real plan to cook or bake with them. We honestly planned on eating one a day, however, the baking itch hit us.
Before we knew it, we were quickly writing down a recipe to make while our little one napped.
Luckily for us, she did two naps in a row! And the result of our free time is this great Paleo Vegan Peach Cobbler.
Ingredients needed to make this Paleo Vegan Peach Cobbler:
- peaches
- cinnamon
- nutmeg
- vanilla
- lemon juice
- tapioca flour
- maple syrup
- almond milk
- coconut sugar
- almond flour
- coconut flour
- baking soda
- cream of tartar
- olive oil
How to make this Vegan Peach Cobbler:
Step 1: make the peach filling!
Mix the diced peaches, cinnamon, nutmeg, vanilla, and lemon juice together. Add the tapioca flour to the peaches and mix until it’s spread all over the peaches. Then, add some maple syrup to the peaches and mix again.
Note: you can use arrowroot instead of tapioca flour. It’s important to use either tapioca flour or arrowroot flour because this results in a thick peach filling ( rather than a watery one).
The peach filling here is particularly fantastic because it tastes like the inside of peach pie.
Then, add the peaches to a baking dish and set it aside.
Step 2: make the Paleo and Vegan cobbler topping
In a large bowl mix the almond milk, coconut sugar, almond flour, tapioca flour, coconut flour, baking soda, cream of tartar, salt, olive oil, cinnamon and nutmeg. Mix it until the batter is thick
Step 3: put it together
Put the cobbler batter on top of the peaches in the pan and bake!
We love the cinnamon cake cobbler topping so so much! The spiced nature of the cobbler topping really gives this dish an old fashioned taste.
It’s tastes like a yummy cinnamon cake, and is made with a combination of almond flour, coconut flour, and tapioca flour.
We wasn’t sure if we should add lots of cinnamon and nutmeg spice, but we are really glad that we did because it really gives this dish a great balance and burst of flavors.
It pairs with the peaches SO well.
How to serve this Paleo Peach Cobbler
We highly recommend serving this cobbler with ice-cream on top or with cream on top. It enhances the peach flavor and adds our favorite creamy flavor and texture.
When this Paleo Vegan Peach Cobbler is served warm with ice-cream on top, it is almost too good to be true.
As soon as our husband tasted it, he declared that we needed to open up a dessert restaurant because of how good our lighter desserts are.
We hope you can enjoy this Paleo Vegan Peach cobbler while peaches are in season!
Prep 20 minutesCook 40 minutesTotal 1 hourMakes 6 people
Ingredients
Peach Filling Ingredients:
- 4 cups diced fresh peaches, (this was from 3 peaches for us)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla
- 2 Tbs lemon juice
- 2 Tbs tapioca flour
- 3 Tbs maple syrup
Cobbler Topping Ingredients:
- 1 cup almond milk
- ½ cup coconut sugar
- 3/4 cup almond flour
- ¼ cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- a pinch of salt
- 1/4 cup olive oil, (or coconut oil)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Method
- Preheat oven to 350 degrees F. In a large bowl, combine the diced peaches, ¼ tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla, and 2 Tbs lemon juice. Mix with a spoon. Add 2 Tbs tapioca flour and mix until distributed. Then, add the maple syrup to the bowl and mix again; set aside.
- In another bowl, combine 1 cup almond milk, 1/2 cup coconut sugar, 3/4 cup almond flour, 1/4 cup tapioca flour, 2 Tbs coconut flour, 1 tsp baking soda, 1/2 tsp cream of tartar, a pinch of salt, 1/4 cup olive oil, 1 tsp cinnamon and 1/2 tsp nutmeg. Mix until smooth.
- Grease an 8 x 8 inch pan. Pour the peaches into the pan. Then, pour the cobbler batter over the peaches, making sure to evenly distribute it on top of all the peaches.
- Bake for 40-45 minutes, until the top has hardened and is cake-like. ( 40 minutes was plenty of time for us).
Notes
- Note- you can use maple sugar or brown sugar instead of coconut sugar if you would like. Though brown sugar is not Paleo. <h3 class="wprm-recipe-header
