Grain-Free Peach Cobbler (Paleo, GAPS)
Feels good to be home.
Feels good to be home alone, with no babies. Just for the day.
Feels good to do some cooking, take some pictures and be leisurely about writing a blog post.
(Also feels good to watch old episodes of Friday Night Lights while I do.)
The kids and I were traveling and visiting family for the last two weeks, and we were lucky enough to have my parents come back to spend the July 4th holiday with us. While they were here, we went down to Lane Southern Orchards for their celebration. They’re a huge producer of peaches here in GA and they make an awesome peach cobbler. Since I’m on GAPS, I couldn’t enjoy Lane’s cobbler while we were there, so the idea of a grain-free cobbler has been bouncing around in my head for a few days.
Today, since I’m home alone, I finally had the chance to mess around in the kitchen. I took one bite and I knew I had to sit right now and blog the recipe right away. Now, I’m not a real Southerner, and I haven’t had many cobblers in my life, but the taste and texture of this recipe is just what I expected a cobbler to be.
This is one of those grain-free recipes that I think anyone (grain-free or not) would enjoy. You can rest easy serving this to a wide range of guests- it’s grain-free, gluten-free, dairy-free if you want, paleo, full GAPS, vegetarian and vegan-adaptable if you want.. really simple and crowd pleasing. Great choice for a summer potluck if you bake it in an 8×8 pan- or you can bake it in ramekins I did (in the hopes that I wouldn’t eat the whole thing in one sitting. I’m doing good on that so far, but it’s touch and go.)
This would be delicious served with ice cream, whipped cream or coconut whip (I actually meant to top it with coconut whip, but it’s too hot in my house to make any. The A/C is out so it’s kinda roasty in here).
I feel like maybe these cobblers are my little grain-free ode to Georgia.. we’re 5 weeks away from leaving and I’m starting to get sentimental about the place. Sentimental meaning I am eating a whole lot of peaches, saying a lot of y’alls, listening to Down Home Girl on repeat and seriously watching too much Friday Night Lights.
And tonight, I’ll be eating cobbler while I watch, y’all. Georgia forever.
- 2 cups peaches; peeled, pitted and sliced
- ¼ cup filtered water
- 4 tablespoons butter (I use KerryGold) or coconut oil
- ¾ cup almond flour (I use Honeyville)
- 1 egg
- ¾ cup full-fat coconut milk or heavy cream
- ¼ cup plus 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- cinnamon and nutmeg, for topping
- full-fat coconut milk, heavy cream or ice cream for topping
- Preheat the oven to 350.
- In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
- Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
- While the butter is melting and peaches simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.
- Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
- Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
- Serve warm with a drizzle of full-fat coconut milk, heavy cream or ice cream.
Tried to make this tonight, batter was so runny it never fully formed. It ended up being more like a peach pudding
Sorry it turned out that way! I have only made it in the small ramekins, I will have to test it out in an 8×8. Maybe next time reduce the coconut milk by 1/4 cup?
I had the same problem. Tasted amazing and I still ate every single delish bite but mine was very runny. I have two leftover…perhaps when I reheat them I’ll do it in the oven to see if they set up more.
This was the best peach cobbler recipe I’ve tried so far!
Thank you! Glad you enjoyed it!
I looooove peach cobbler and Friday Night Lights. Such a great show! These look quite yummy. Great idea to serve in individual portions!!!!
This recipe is amazing!!
We picked the last of the peaches from my peach tree today & I’ve missed peach cobbler for SO long, it is my favorite dessert. So I did a search, & I ended up here. I was a little worried because the batter was fairly runny, but I figured, what the heck, I’ll just go for. I ended up leaving the ramekins in the oven for about 45 minutes, & the resulting dessert is not crispy on top like the cobblers of old, but more like a dense caramel-like bread pudding. It’s delicious!
Would you mind if I shared your recipe on my blog, as long as I give you credit & include a link to your blog?
My blog, Terri’s Airy Fairie World, is fairly new. http://terrilangerak.wordpress.com/
I made this peach cobbler in celebration of winning a Haiku contest from Butiki Teas, & also in celebration of my delicious crop of homegrown peaches! So I’ll be sharing the cobbler, the peach coconut milk ice cream we had with it, the Haiku, a review of the tea, & whatever else ends up on the page. Let me know if that is all right with you.
I frequent several paleo/gluten free sites, but had not come across yours until today. I’m looking forward to checking out your other posts!
Thanks again for the awesome recipe!
Terri
sounds great- glad you enjoyed it and I’ll be sure to check out your blog!
I tried it in the 8×8 pan and had the same issues as others – it really did not set up into a cobbler consistency. It was like a runny, less defined bread pudding. Which did not stop us from eating it by any means but I probably would not make it again.
maybe two loaf pans would work? or muffin tins?
This looks so yummy! I don’t have ramekins…do you think it would work with a small 8×8 maybe?
thanks!
people seem to be having trouble with the 8×8- maybe try two loaf pans or muffin tins instead? just be sure to grease well!
Have you ever tried subbing coconut flour for the almond flour? If so, how much do you use? I’ve heard sometimes that works and sometimes it doesn’t.
I have peaches in my fridge. This is soooo getting made tonight.
Haven’t tried that- I don’t think it would work with a 1:1 swap, but maybe with a little less coconut flour. I’d have to play around with it and see.
I tried this last night substituting coconut for almond flour and while it tasted delicious, it just wasn’t the right consistency. My batter was thick and clumpy. I did a 1:1 swap this time and will attempt this again soon with less flour. Perhaps I should have read through the comment thread rather than improvising 😉
Sorry it didn’t work out! Coconut flour soaks up a ton of moisture so it won’t work exactly the same in this recipe. Play around with a smaller amount and let me know how it works!
I just put my cobbler into the oven. I did swap out the coconut flour, one to one and the batter was very stiff. It smells wonderful. I also did not have coconut cream on hand, and we are dairy free here, so I used almond milk. I can’t wait to see how it turns out.
I’d love to hear how the coconut flour version worked. Please share!
I was wondering how this recipe turned out with almond milk vs the full fat milks?
Happy day! I just picked 50 pounds of peaches and I can bet you know what I’m going to make with them! Love your blog. Your pictures are worth a thousand drools. What theme did you use on it? Just curious. Thanks
Cavewoman Cafe
I made this yesterday! Amazing! Thank you so much!
I added some shredded coconut to the batter and used slightly less coconut milk. It was really good. It would be nice if there was a crispy element to this dish. Perhaps topping with some flaked almonds on top or add-on continents would work. Other suggestions or thoughts?
Did you make it in the ramekins? The edges of mine got pretty crispy- maybe you could bake it a bit longer or add some chopped nuts to the top?
Wondering about baking it in reusable muffin liners??
You would definitely have to bake them for a while for them to firm up enough- I’d also suggest chilling them in the fridge to firm them up after baking.
I made this today & WOW is all I can say!!!!!! My family is going to a cookout tonight & the host is making a peach cobbler for everyone else so I decided to make this & take it with me. I ate one when it first came out & it is sooooo delicious. The consistency is great, the taste is wonderful, the only thing I did differently was sprinkled some organic apple pie spice on the top before baking instead of just the cinnamon & nutmeg. This recipe is a keeper!!!!!!!!!!!!! Thanks so much for sharing your recipe!!!
So glad you enjoyed it!
I made this recipe last night – the mix filled 4 ramekins perfectly and it was absolutely delicious. Everybody loved it. It’s the first paleo dessert my partner has actually really enjoyed. Thanks so much for the recipe!
What size ramekins did you use? Thanks!! Looks delicious going to make them next week
I think they are 4 oz ramekins, but 5 or 6 oz would work, too.
I’ve never seen full-fat coconut milk. Would regular coconut milk work for the cobbler?
“regular” coconut milk is probably full-fat- you just don’t want to use light coconut milk.
Hi! This recipe looks amazing and I can’t wait to try it!
Question…is the Full Fat Coconut Milk you are referring to in a can and thick or is it the coconut milk you can purchase with the same consistency as almond milk – like in a rectangular carton? Thanks!!!
This turned out delicious. I did make a couple changes: I added more fruit (I felt like there was not enough) and I added a little salt (without salt, it seemed too sweet and no savor). With these changes, it turned out delicious. Also, I did have to bake it a lot longer (I put it in a large pan, not the single-serving sizes). I think I baked it like 50 minutes.
Oh so good!! I used maple instead of honey ( just seemed to go better with peaches) but that was the only change….THANK YOU for the awesome recipe…looking forward to trying some of your others!!
glad you enjoyed it!
I liked this version made with blackberries more than the standard cobbler I made for the rest of my family. Plus I don’t have to share. =)
I am going to try and not boil the peaches, I really don’t like the idea of simmering them. Mine are so ripe I hope it works.
Trying these today for a chick party! I love the little ramekins. Will let you know how they turn out! We are topping them with homemade peach ice cream!
Can the honey be replaced with another sweetener?
possibly agave? but i think maple syrup would be too runny.. you could try adding a tablespoon or two of more almond flour with the maple syrup.
I just made these and they are delicious! I made four but two of them I added some peach matcha and turned out amazing. Love this recipe!