Amazing Peach Pecan Cobbler (Paleo, Vegan)
Recipe Key
This Amazing Peach Cobbler is juicy and jammy with a golden brown, crispy, crumbly pecan topping. It’s an incredibly easy to make gluten free, paleo, vegan summer dessert!
There is no better way to enjoy fresh picked tree ripened summer peaches than this fresh peach cobbler. It’s incredibly delicious and oh-so-healthy you can enjoy it for dessert or breakfast.
The filling is just fruit with a little bit of maple syrup and arrowroot. The crust is easy to make with almond flour, pecans, grass fed butter or coconut oil (for vegan) and vanilla which gives it a nice cookie taste.
This is not a fancy dessert. It’s an unfussy dessert designed for the relaxing end of summer days when you want to spend time basking in the sun.
How To Make Peach Cobbler
The cobbler will be most juicy if your peaches are nice and ripe. Usually the peaches you buy at the farmers market need a few days sitting on the counter to soften so plan ahead if possible. When your peaches are gentle yet firm to the squeeze they are ripe enough to use.
Peel your peaches but DON’T SLICE THEM until you’ve made the crust. If they’re ripe they release a lot of juIce once slice.
Melt the butter or coconut oil in a pan and add vanilla.
Mix the almond flour and pecans in a medium bowl.
Add the coconut oil or butter to the almond flour mix and stir. It will be moist and crumbly.
Slice peaches
Sprinkle arrowroot over the peaches and pour in the maple syrup. Mix gently until evenly combined.
Immediately put into a 2 quart pyrex baking pan, top with the crust spreading evenly over the peaches. Put into the oven, DON’T LET THE SWEETENED PEACHES SIT.
Bake in the oven until the peaches are bubbling around the sides and the crust is golden brown.
Remove from the oven and let sit a few minutes to cool. I know you’re going to want to eat it immediately, and you can, but it will be super hot. You can always top it with a little ice cream to cool it down, that would be incredible; hot peach cobbler with melted vanilla ice cream. YUM!
Variations for Peach Cobbler
If you have organic peaches and you don’t mind the texture of the skin you can leave it on.
White or yellow peaches can be used but the yellow have a nicer color.
I like the rich sweet taste of pecans but walnuts are good too.
Fresh peaches are necessary, not canned or frozen.
Peaches can be sliced thin or thick, I like a combination to get the best texture.
The recipe is simple and easy. There are only 8 ingredients and it takes only 10 minutes to prepare. Once it’s in the oven you can sit out on the deck enjoying the sunshine.
Peach Cobbler gives you a feeling of joy and appreciation for being alive on this bountiful planet. It’s beautiful to look at, smells warm and comforting and tastes sweet and jammy.
Have fun!
If you like this recipe try these other delicious fruit cobbler’s:
Paleo Blueberry Cobbler
Nut Free Apple Raspberry Cobbler
Berry Easy Summer Crisp
Peach Almond Shortbread Tart
Please let me know if you like this recipe in the comments! I appreciate your feedback so much. Let me know what else you’re eating this summer, please. ♥
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RECIPE UPDATED 8/22/22
PrintAmazing Peach Pecan Cobbler (Paleo, Vegan)
This Amazing Peach Cobbler is juicy and jammy with a golden brown, crispy, crumbly pecan topping. It’s an incredibly easy to make gluten free, paleo, vegan summer dessert!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Vegan, Paleo
Ingredients
Crust
- 1 1/4 cup pecans, coarsely chopped
- 1 cup blanched almond flour
- 1/4 cup coconut sugar (optional for sweeter topping)
- 5 tablespoons coconut oil or organic grass-fed cultured butter, melted
- 1/2 teaspoon vanilla extract
Peach Filling
- 8 cups peaches, peeled and sliced
- 3 tablespoons maple syrup
- 4 tablespoons arrowroot
Instructions
- Preheat oven to 375 degrees.
- Peel peaches and set aside while you make the crust.
- Melt coconut oil or butter in a small pan, add vanilla and stir.
- Mix almond flour pecans and coconut sugar (if using) together in a medium bowl.
- Pour melted oil over the nut/flour mix and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly. Set aside.
- Mix the maple syrup and arrowroot together until dissolved.
- Slice peaches and put into a large bowl.
- Pour maple syrup/arrowroot mixture over peaches and mix gently to combine. Don’t over mix.
- Transfer peaches to a 2 quart pyrex baking pan.
- Immediately top with crust, spreading evenly over the peaches and put into the oven. Don’t let it sit.
- Bake for 45-60 minutes until filling is bubbling around the edges and the top is golden brown.
- Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
- Cobbler will hold for 2 days at room temperature or 3 days in the refrigerator but you will probably eat it before then.
Notes
Nutrition information is with coconut oil but I also like the taste of grass fed butter.
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