With summer here and peaches ripe, juicy and in season, I’ve got a serious hankering for some warm, Paleo peach cobbler made with extra filling sprouted almond flour instead of wheat.
I like to make this dish even in the winter with organic sliced peaches still in the freezer from when they were in season the summer before.
There’s nothing better than warm, fresh out of the oven Paleo peach cobbler topped with homemade vanilla ice cream, is there?
Make sure you use organic peaches in this recipe, as peaches are a high spray crop. Perhaps you’ve even noted the recent research that pesticide exposure has now been officially linked to ADHD in children.
This is definitely one fruit where it is worth it to spend the extra money for organic!
Paleo Peach Cobbler (Grain Free)
This Paleo peach cobbler recipe has been adapted from Paula Deen’s recipe which is very delicious, but uses wheat flour and a shocking amount of sugar!
I’ve modified it quite a bit to make it much higher in healthy fats, much lower in sugar, and grain free!
The heavy cream is so sweet that it easily allows a halving of the sugar used in Paula Deen’s original recipe. I hope you like my version better .
Your digestion and your backside certainly will!
Paleo Peach Cobber Recipe (low sugar)
Paleo peach cobbler made grain free with sprouted almond flour. It is also low sugar and legal for those on a gut healing diet such as GAPS or AIP too. Dairy free options.
- 4 cups fresh peaches skins removed, sliced, preferably organic
- 1.5 cups sprouted almond flour finely ground
- 2 eggs
- 1/2 cup filtered water
- 1.5 cups heavy cream fresh or pasteurized (not ultra-pasteurized)
- 8 Tbl butter preferably grassfed
- 3/4 cup date syrup
- freshly ground cinnamon optional
- ground nutmeg optional
Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
Slice up the butter into pieces and arrange along the bottom of a glass 9x13 Pyrex baking pan. Place in a 350 F/ 177 C oven for a few minutes to melt.
Mix the almond flour, cream, eggs and date syrup in a separate bowl. Remove glass pan with melted butter from the oven. Pour the batter over the butter and do not stir. When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan.
Remove glass pan with melted butter from the oven. Pour the batter over the butter and do not stir. When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan.
When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan.
Sprinkle the top of the Paleo peach cobbler with organic cinnamon and organic nutmeg. Use whatever amount you desire.
Bake at 350 F/177 C for 30-45 minutes.
Serve Paleo peach cobbler with homemade vanilla ice cream made with fresh cream from a local dairy. This nondairy whipped cream recipe is a delicious one to try as well.
Be sure to refrigerate any leftovers of your Paleo peach cobbler once cooled.
Sarah, The Healthy Home Economist