Healthy peach cobbler recipe that is grain-free and lower in sugar than wheat versions. It is also legal for those on a gut-healing diet, with dairy-free options.
With summer here and peaches ripe, juicy, and in season, there’s nothing more satisfying than warm, peach cobbler.
The recipe I use below is extra filling from homemade almond flour instead of wheat.
I like to make this dish even in the winter with organic sliced peaches still in the freezer from the summer before.
A warm bowl soon after the pan is out of the oven topped with homemade vanilla ice cream makes the perfect ending to any meal.
Make sure you use organic peaches for this recipe.
You may not have realized that peaches are a high spray crop. This is definitely one fruit where it is worth it to spend the extra money for organic!
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. I hope you like my version better!
Your digestion and your backside certainly will!
Love this grain-free peach cobbler? Try these recipes for Paleo apple cobbler and grain-free blueberry cobbler too!
Healthy Peach Cobber Recipe
Healthy, grain-free peach cobbler recipe that is low sugar too with dairy free options.
Ingredients
- 4 cups fresh peaches skins removed, sliced, preferably organic
- 1.5 cups almond flour finely ground and preferably sprouted
- 2 eggs
- 1.5 cups heavy cream fresh or pasteurized (not ultra-pasteurized)
- 8 Tbl butter preferably grassfed
- 3/4 cup date syrup or maple syrup
- 1/2 cup filtered water
- 1 pinch fine sea salt
- freshly ground cinnamon optional
- ground nutmeg optional
Instructions
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Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
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Cut the butter into pieces and arrange along the bottom of a glass 9×13 Pyrex baking pan. Place in a warm oven for a few minutes to melt.
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Remove glass pan with melted butter from the oven.
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Pour the batter over the butter and do not stir.
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When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the pan.
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Sprinkle the top with organic cinnamon and organic nutmeg. Use whatever amount you desire.
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Bake in a preheated 350 °F/177 °C oven for 30-45 minutes or until bubbly and golden brown.
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Enjoy a warm bowl of peach cobbler with a scoop of homemade vanilla ice cream. For a nondairy option, try this dairy-free whipped cream instead.
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Refrigerate leftovers once cooled. Cobbler can be eaten cold or reheated for up to 4 days.
Recipe Notes
Dairy free option: Use expeller pressed coconut oil instead of butter and coconut cream instead of heavy cream.
You may substitute organic canned or frozen peaches in a pinch if desired. If using canned, drain well and skip the steps that cook the peaches.
Attempting your recipe today! I’ll be subbing with full fat coconut milk. My Bob’s Red mill almond f!our best buy date is June 2017 . Saying a prayer that all is well!
Oh dear 🙁 That is very old flour … over a year old. Not sure it will taste right.
SOUNDS GREAT! ButI need a dairy free recipe. 🙂
Use full-fat coconut milk instead, same amount
Oh, I just googled and found that I’ll just use my dehydrator for 24 hours…can’t wait to try this..just got peaches at the farmers market..
Hi, am trying to dry the soaked almonds now in my oven at 170 degrees. It’s been almost an hour and they are still wettish….how long should it take and at what temperature do you recommend. Love the info you pass on…
Thank you, thank you, thank you!!!!!!
Hi, I found your blog during a search for a grain-free peach cobbler. I agree about the organic peaches, definitely worth the extra $$. However, I was surprised about your statement on store-bought almond flour. We buy blanched almond flour from Honeyville. We’re only about 6 months into a grain-free food adventure and I’m still learning a lot. So far the Honeyville flour has worked great in the recipes we’ve tried and to be honest I love that it’s a time saver. I also don’t have the right grinder to make fine flour at home, but your comment gave me pause. We do buy whole raw almonds & other nuts for making trail mix and our favorite “cereal” (sliced fruit, seeds, nuts, and cream). Can you explain more about the anti-nutrients and why store-bought flour would be nutritionless?
Where do you recommend buying raw almonds from (or any raw nuts) at a good price?
I have been buying almond flour at the store for ease and because I don’t have something that would properly grind the almonds. Would it be beneficial to soak the meal like any other whole grain?
Great recipe! I am going to have to try it, especially since I made a huge batch of different soaked nuts the other day!