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!
Healthy Peach Cobber Recipe
Healthy, grain-free peach cobbler recipe that is low sugar too with dairy free options.
- 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
Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
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.
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 pan.
Sprinkle the top with organic cinnamon and organic nutmeg. Use whatever amount you desire.
Bake in a preheated 350 °F/177 °C oven for 30-45 minutes or until bubbly and golden brown.
Refrigerate leftovers once cooled. Cobbler can be eaten cold or reheated for up to 4 days.
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.