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Amazing Peach Pecan Cobbler (Paleo, Vegan)

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  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 8 servings 1x


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!





  • 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


  1. Preheat oven to 375 degrees.
  2. Peel peaches and set aside while you make the crust.
  3. Melt coconut oil or butter in a small pan, add vanilla and stir.
  4. Mix almond flour pecans and coconut sugar (if using) together in a medium bowl.
  5. 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.
  6. Mix the maple syrup and arrowroot together until dissolved.
  7. Slice peaches and put into a large bowl.
  8. Pour maple syrup/arrowroot mixture over peaches and mix gently to combine. Don’t over mix.
  9. Transfer peaches to a 2 quart pyrex baking pan.
  10. Immediately top with crust, spreading evenly over the peaches and put into the oven. Don’t let it sit.
  11. Bake for 45-60 minutes until filling is bubbling around the edges and the top is golden brown.
  12. Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
  13. Cobbler will hold for 2 days at room temperature or 3 days in the refrigerator but you will probably eat it before then.


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