Description
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!
Ingredients
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Vegan, Paleo