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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!
Love Paleo cobbler? Try these recipes for Paleo apple cobbler and grain free blueberry cobbler too.
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.
Ingredients
- 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
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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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.
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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.
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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.
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When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the glass pan.
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Sprinkle the top of the Paleo peach cobbler with organic cinnamon and organic nutmeg. Use whatever amount you desire.
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Bake at 350 F/177 C for 30-45 minutes.
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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.
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Be sure to refrigerate any leftovers of your Paleo peach cobbler once cooled.
Recipe Notes
Use ghee instead of butter and coconut cream or cultured cream instead of heavy cream if on a gut healing diet like GAPS.
You may substitute organic canned or frozen peaches in a pinch if desired. If using canned, skip the steps that cook the peaches.
Sarah, The Healthy Home Economist
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!