this is a slight twist on the classic peach cobbler, with the inclusion of some strawberry jam to sweeten things up, and a grain free crumble topping.
Since Spring has ~officially~ arrived it seems like an appropriate time to share my recipe for peach strawberry cobbler, as it is inherently spring-inspired. I’m not sure why that’s the case, perhaps simply due to the fact that peaches and strawberries give me “spring” vibes, but either way, it definitely feels like an appropriate dessert for slightly warmer weather, even in it’s cozy-crumble glory.
Who doesn’t love a good crumb topping, especially when there’s a sweet filling of fruit underneath? I opted for peaches and strawberries because there’s something so magical about that exact flavour combination, however if you’re lacking in the strawbs department or would prefer a different fruit, you can easily do that. You can either load up some extra peaches in this bad boy and make it a full-on peach cobbler, or you could sub out the strawberries for another fruit such as raspberry (I may need to try that myself the next time around). The end result is sure to be delicious regardless.
Speaking of a good crumb topping, I mean, this peach strawberry cobbler has a GOOOOD crumb topping. I used blanched almonds, however you can use skin-on almonds again if that’s all you have or if that’s your preference. I pulsed the almonds and the walnuts, making up the base of the cobbler topping, in my food processor to get them chopped into small pieces that my knife simply cannot, and then I mixed the rest of it by hand– that it to say, while you will need a food processor to start up this recipe, the rest of it is very simple, with little clean-up required. That’s because I only use the food processor and the pie dish you’re baking in, you don’t really need to get an extra bowl needlessly messy here!
The crumble topping is really the best part about this (but even as I say it, another part of me is saying, but wait, what about that sweet peachy filling??!!), and I guarantee you there will be enough crumble to go around. No one will be lacking their portion of cobbler topping, not when I make the recipe, because that was always my biggest pet peeve as a young child eating cobbler (or crisp, for that matter– whatever the case, please make sure the topping covers the *entire* pie, generously). I had a refined sense of cobbler even as a child, apparently. Thus, I make sure that there’s more than enough crumble for the top of your cobbler.
A bit of a warning, I find that this cobbler may seem liquid-y when first removed from the oven, but firms up after a day in the fridge or freezer. In fact, it’s the type of thing (like lasagna?) that actually *is* even better the next day– I find that to be the case with most crisps, and of course, I advocate to use the oven to warm this up, for the best eating-experience.
Let me know if you try this recipe this Spring, or any time of the year, for that matter! If you need some more grain free baking inspiration, see below.
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-strawberry cobbler: ingredients
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
- 2 tbsp of butter
- 1/4 tsp nutmeg
- 1/4 tsp of cinnamon
filling
- 4 cups frozen or fresh peach slices (peeled)
- 1 cup of frozen or fresh strawberries, chopped in half if large
- 1/2 cup of strawberry jam
- 2 tbsp of honey
- squeeze of fresh lemon juice
peach-strawberry cobbler: how to
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.
filling
- Place the peaches and strawberries, as well as strawberry jam, directly in your baking dish. I used a 9-inch pie dish (approx).
- Drizzle the honey across the peaches and strawberries mixture, squeeze the lemon and mix the filling around in the pie dish.
- Now, you’re ready to place your crumble topping across the filling. Simply scoop out the crumble topping from the food processor, piling it on top of your peach and strawberry filling until it’s well-covered.
- Bake in a preheated oven at 350 for 30 minutes. Remove from oven, and allow to cool a bit. Serve warm, atop a bowl of SCD yogurt (so delicious).
- Please be aware there will be more liquid in the cobbler when it’s fresh out of the oven. This peach strawberry cobbler freezes extremely well, you can actually freeze the whole pie and remove it ready-made when you’re in need, or you can even store it in the freezer for the sake of longevity, and simply cut out a piece of peach cobbler when you’re craving it– warm it up in the microwave or for 10 minutes in the oven!
peach strawberry cobbler (grain free, scd diet)
Ingredients
Crumble topping
- 1 cup blanched almonds
- 1 cup walnuts
- 1 cup unsweetened, shredded coconut
- 1 tsp pure vanilla extract
- 3 tbsp honey
- 2 tbsp butter
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Filling
- 4 cups peach slices, peeled fresh or frozen
- 1 cup strawberries, chopped in half if large fresh or frozen
- 1/2 cup strawberry jam
- 2 tbsp honey
- squeeze fresh lemon juice
Instructions
Crumble 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.
Filling
- Place the peaches and strawberries, as well as strawberry jam, directly in your baking dish. I used a 9-inch pie dish (approx).
- Drizzle the honey across the peaches and strawberries mixture, squeeze the lemon and mix the filling around in the pie dish.
- Now, you're ready to place your crumble topping across the filling. Simply scoop out the crumble topping from the food processor, piling it on top of your peach and strawberry filling until it's well-covered.
- Bake in a preheated oven at 350 for 30 minutes. Remove from oven, and allow to cool a bit. Serve warm, atop a bowl of SCD yogurt (so delicious). Please be aware there will be more liquid in the cobbler when it's fresh out of the oven. This peach strawberry cobbler freezes extremely well, you can actually freeze the whole pie and remove it ready-made when you're in need, or you can even store it in the freezer for the sake of longevity, and simply cut out a piece of peach cobbler when you're craving it– warm it up in the microwave or for 10 minutes in the oven!