Gluten Free Peach Cobbler is a delicious combination of fresh peaches, cinnamon, and a gluten free cobbler topping. Top with your favourite ice cream or whipped cream for the perfect summer dessert.

Ingredients for the peachesPEACH COBBLER

  • 5 cups peeled and sliced peaches (8-10 large peaches)
  • 1/4 cup coconut sugar (or monk fruit 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

Ingredients 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
  • 3 1/2 tablespoons coconut oil melted
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons coconut sugar (or monk fruit sugar)

Ingredients for cinnamon sugar topping

  • 1 1/2 tablespoons coconut sugar (or monk fruit sugar)
  • 1 teaspoon 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 non-stick cooking spray.
  • To make the filling, in a large bowl, stir the peaches, sugar, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Transfer to the prepared baking dish.
  • In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, milk, melted coconut oil, vanilla extract and 1½ tablespoons 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.
  • In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the top of the almond flour dollops.
  • 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 airtight container for up to 5 days.

To freeze: Allow peach cobbler to cool completely then store in an airtight 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.