Almond Flour Peach Cobbler

3.54 from 54 votes

This gluten-free almond flour peach cobbler recipe delivers all the warm, comforting flavors you crave, with a buttery biscuit topping and sweet, juicy peaches. It's truly the best gluten-free cobbler, so good nobody will guess it's dairy-free and vegan, too! This simple recipe comes together easily using fresh, frozen, or canned peaches, making it a year-round treat. You'll get tender, caramelized peaches with a golden, slightly crisp, and soft-centered topping. It’s perfect served warm with a scoop of vanilla ice cream.

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Prep Time15

Cook Time30

Total Time45

Servings:

Author: Molly Thompson

INGREDIENTS

For the peaches

5 cups peeled and sliced peaches (8-10 large peaches)
1/4 cup coconut sugar (packed light brown sugar works too)
2 tablespoons pure maple syrup
1 tablespoon tapioca starch/flour
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the gluten free cobbler

1/2 cup blanched almond flour packed
1/2 cup tapioca flour/starch
2 teaspoons baking powder
3 1/2 tablespoons almond milk or coconut milk
3 1/2 tablespoons melted butter, vegan butter or coconut oil
2 teaspoons vanilla extract
1 1/2 tablespoons coconut sugar

Cinnamon sugar topping

1 1/2 tablespoons coconut sugar
1 teaspooon cinnamon
Whipped cream or vanilla ice cream to top

INSTRUCTIONS

Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
To make the filling, in a large bowl, stir the peaches, sugar, maple syrup, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Transfer to the prepared baking dish.
5 cups peeled and sliced peaches, 1/4 cup coconut sugar, 2 tablespoons pure maple syrup, 1 tablespoon tapioca starch/flour, 2 teaspoons lemon juice, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt
In a different medium bowl, combine the almond flour, tapioca starch (flour), baking powder, milk, melted coconut oil, vanilla extract and 1½ tablespoons coconut sugar. Mix together with a wooden or rubber spatula until no clump remain. It will be somewhat wet at first and start to thicken up. Dollop by the spoonful over the peach mixture. It's okay if some peaches are showing.
1/2 cup blanched almond flour, 1/2 cup tapioca flour/starch, 2 teaspoons baking powder, 3 1/2 tablespoons almond milk or coconut milk, 3 1/2 tablespoons melted butter, vegan butter or coconut oil, 2 teaspoons vanilla extract, 1 1/2 tablespoons coconut sugar
In a small bowl, combine 1½ tablespoons of coconut sugar and ½ tablespoon of cinnamon together, then sprinkle over the top of the almond flour dollops.
1 1/2 tablespoons coconut sugar, 1 teaspooon cinnamon
Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with ice cream or whipped cream

Notes

To store: Allow to cool completely then store in the fridge in an air tight container for up to 5 days.

To freeze: Allow to cool completely then store in an air tight container in the freezer for up to 3 months. Thaw overnight in the fridge and warm in the oven at 350°F for 20+ minutes or until warmed all the way through.

Nutrition

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