a classic peach cobbler, healthified with a grain free topping and refined sugar free filling.
I had a pound of peaches sitting in the fridge, and I asked the IG Gods (aka my followers on Instagram lol) what I should do with all of said peaches, and “peach cobbler” was the unanimous winner, with the final result being this recipe. I will say, I did base it loosely off my previous peach-strawberry cobbler recipe, but that recipe used frozen peaches (although fresh is always OK) and a few other variations which I ended up simplifying for this strictly-peach cobbler.
As it is a strictly-peach cobbler, it does feel like a more classic dessert option. The cobbler topping is so perfect, although it is quite crumbly, but I do think that the a cobbler should leave the dish and be a bit messy on your plate-slash-bowl. So that’s what this cobbler does. Either way when you mix it all up with the peach filling and the crumble topping, it tastes amazing. Add a dollop of yogurt or ice cream (!) if you’re feeling frisky and it really brings this dessert to the next level.
The crumble topping is so good though, it’s made with blanched almonds (I blanched almonds before pulsing them with the walnuts in the food processor, simply place almonds in a pot of boiling water for a good minute and then drain and place in cool water before popping off the skins easily), walnuts and unsweetened shredded coconut for the most perfect mixture of flavours and texture. You could always use regular ol’ un-blanched almonds, but for some reason I do prefer blanched for this type of topping (more almond flour-esque, but still chunky). I also love this cobbler topping because of how well it covers the entire dish, I love a good helping of crumble-y topping to go along with my cobbler, you need that perfect bite of filling x topping every time!!
The filling is also amazing. As I mentioned, I used in-season, fresh peaches – and they were already so good and sweet raw. However if it’s not peak peach szn or you already have a bag of frozen peaches waiting to be used, go for it! Your cobbler will still be delicious. Toss them in a bit of honey (you could even use less than my proposed two tablespoons) with a squeeze of fresh lemon juice and it’s just that easy to have your filling ready to go.
Find the full instructions below, and let me know if you try this new peach cobbler recipe! I’d love to find out how it went, you can always leave a comment or review below, or show up in my IG DMs (slide right in, I don’t mind)! Tag me in your photos and all that fun stuff.
A few related recipes if you’re looking for some delicious grain free recipes:
- APPLE CRISP
- APPLE SHORTCAKE (coconut flour)
- RASPBERRY INFUSED CAKE WITH RASPBERRY JAM & HONEY MERINGUE FROSTING (coconut flour)
- STRAWBERRY SHORTCAKE (coconut flour)
peach cobbler: ingredients
cobbler topping
- 1 cup of blanched almonds
- 1 cup of walnuts
- 1 cup of unsweetened shredded coconut
- 1 tsp of pure vanilla extract
- 3 tbsp of honey
- 1 tbsp coconut oil
- 1/4 tsp nutmeg
- 1 tsp of cinnamon
peach filling
- 5 cups fresh peaches (you can also use frozen)
- 2 tbsp honey
- squeeze of lemon
peach cobbler: how to
cobbler topping
- using a food processor, start by placing your almonds and walnuts in the processor and pulsing them a few times, until they’ve broken down into small pieces.
- now, remove the blade from the food processor carefully, and add in the coconut, followed by the remaining ingredients and mix well. Set aside while you prepare the filling.
peach filling
- place the peeled and chopped peaches in a small bowl, and toss with the honey and lemon juice. conversely, you can save a bowl by doing this directly in your baking dish or pie dish.
- i used a 9 inch (approx) pie dish to bake the cobbler – place your peach filling in the dish, and proceed to top it with your prepared crumble topping, spreading the topping to the edges of the dish until the peaches are well covered.
- bake in a preheated oven at 350 for 30-35 minutes. remove from oven, and allow to cool or serve warm – it will be crumbly! i recommend serving with some yogurt or ice cream, but it’s also delicious by itself.
- this peach cobbler also freezes well if you want to make it advance, or freeze any unfinished portions.
peach cobbler
Ingredients
cobbler topping
- 1 cup blanched almonds
- 1 cup walnuts
- 1 cup unsweetened shredded coconut
- 3 tbsp honey
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1/4 tsp nutmeg
- 1 tsp cinnamon
peach filling
- 5 cups diced and peeled peaches i used fresh, feel free to use frozen
- 2 tbsp honey
- squeeze of lemon juice
Instructions
cobbler topping
- using a food processor, start by placing your almonds and walnuts in the processor and pulsing them a few times, until they've broken down into small pieces.
- now, remove the blade from the food processor carefully, and add in the coconut, followed by the remaining ingredients and mix well. Set aside while you prepare the filling.
peach filling
- place the peeled and chopped peaches in a small bowl, and toss with the honey and lemon juice. conversely, you can save a bowl by doing this directly in your baking dish or pie dish.
- i used a 9 inch pie dish to bake the cobbler – place your peach filling in the dish, and proceed to top it with your prepared crumble topping, spreading the topping to the edges of the dish until the peaches are well covered.
- bake in a preheated oven at 350 for 30-35 minutes. remove from oven, and allow to cool or serve warm – it will be crumbly! i recommend serving with some yogurt or ice cream, but it's also delicious by itself.
- this peach cobbler also freezes well if you want to make it advance, or freeze any unfinished portions.