Paleo Peach Cobbler

Paleo Peach Cobbler

Paleo Peach Cobbler

Amy 2 comments
Sweet Treats

Noth­ing says sum­mer like a warm oozy peach cob­bler! And the per­fect part­ner for peach­es is Sum­mer blue­ber­ries, found in my Veg­an Blue­ber­ry Ice Cream! I made this sig­na­ture Sum­mer dessert pair­ing for my end of Sum­mer sea­son­al din­ner for some guests I had last week­end. Check out the menu!

By the way, this dessert is insane­ly deli­cious and made from all nat­ur­al organ­ic fruits. It has no refined sug­ars, dairy, or grains, which will fit into anyone’s dietary restric­tions. A sure crowd-pleas­er.

Paleo Peach Cobbler

Paleo Peach Cob­bler (Slight­ly Adapt­ed from Our Paleo Life) (Dif­fi­cul­ty-Easy; Serves 8–10)

For the Fill­ing:

  • 8 organ­ic peach­es, peeled & pit­ted (vis­it Our Paleo Life for great tips on pee­ing!)
  • ¼ c. raw hon­ey (or pure maple syrup)
  • 1 tsp ground cin­na­mon
  • ⅛ tsp ground nut­meg
  • 2 tsp arrow­root pow­der

For the Crum­ble:

  • 1 c almond meal
  • 2–3 Tbsp raw hon­ey or pure maple syrup
  • ½ c unsweet­ened shred­ded coconut
  • ½ c raw cashews, chopped
  • ½ tsp sea salt
  • ½ tsp cin­na­mon
  • 4 Tbsp organ­ic vir­gin coconut oil, soft­ened (not melt­ed)

Pre­heat oven to 425°F. Slice the peach­es into thin slices. Com­bine all fill­ing ingre­di­ents togeth­er in a large bowl and gen­tly stir to com­bine. Pour the peach­es into a 13×9 bak­ing dish. Alter­nate­ly, you could use a deep-dish pie plate. Bake in the pre­heat­ed oven for 10–15 min­utes.

fresh summer peaches for cobbler! sliced peaches for Summer cobbler Paleo Peach Cobbler filling--yumm!

Reduce oven heat to 375°F. While the peach­es are cook­ing, com­bine all of the top­ping ingre­di­ents except the coconut oil. Mix togeth­er with a fork until even­ly com­bined. Add the coconut oil into the top­ping mix­ture and mix in with the fork, press­ing the mix­ture down and around to even­ly incor­po­rate the­co­conut oil. The mix­ture should resem­ble coarse crumbs but won’t stick togeth­er.

Paleo Cobber Topping

Sprin­kle the top­ping on top of the peach­es and bake in the 375°F oven for 20–25 min­utes, or until the peach­es are soft and bub­bly and the top­ping is browned (be care­ful not to let it burn). Try not to eat it straight out of the oven. It will taste amaz­ing but you will regret it. Let it cool first. Serve with a scoop of Veg­an Blue­ber­ry Ice Cream!

Vegan Paleo Peach Cobbler fresh outta the oven!

 

 

Paleo Peach Cob­bler
 
Prep time
Cook time
Total time
 
Veg­an Paleo Peach Cobbler–A nat­u­ral­ly sweet Sum­mer dessert that’s per­fect with a scoop of Veg­an Blue­ber­ry Ice Cream!
Author:
Dish: Dessert
Cui­sine: Sum­mer
Serves: 8–10
Ingre­di­ents
  • 8 organ­ic peach­es, peeled & pit­ted
  • ¼ c raw hon­ey or pure maple syrup
  • 1 tsp ground cin­na­mon
  • ⅛ tsp ground nut­meg
  • 2 tsp arrow­root ptarch
  • 1 c almond meal
  • 2–3 Tbsp raw hon­ey or pure maple syrup
  • ½ c unsweet­ened shred­ded coconut
  • ½ c raw cashews, chopped
  • ½ tsp sea salt
  • ½ tsp cin­na­mon
  • 4 Tbsp organ­ic vir­gin coconut oil, soft­ened (not melt­ed)
Instruc­tions
  1. Pre­heat oven to 425°F.
  2. Slice the peach­es thin. Com­bine all fill­ing ingre­di­ents togeth­er in a large bowl and gen­tly stir to com­bine.
  3. Pour the peach­es into a 13×9 bak­ing dish. Alter­nate­ly, you could use a deep-dish pie plate.Bake in the pre­heat­ed oven for 15–20 min­utes.
  4. Reduce oven heat to 375°F.While the peach­es are cook­ing, com­bine all of the top­ping ingre­di­ents except the coconut oil. Mix togeth­er with a fork until even­ly com­bined.
  5. Add the coconut oil into the top­ping mix­ture and mix in with the fork, press­ing the mix­ture down and around to even­ly incor­po­rate the ghee/coconut oil. The mix­ture should resem­ble coarse crumbs but won’t stick togeth­er.
  6. Sprin­kle the top­ping on top of the peach­es and bake in the 375°F oven for 20–25 min­utes, or until the peach­es are soft and bub­bly and the top­ping is browned (don’t let it burn).

2 Comments

Sara

March 8, 2014 at 10:00 am

Looks deli­cious!!! I was won­der­ing if I could use apples instead of peach­es? Or would the recipe need to be mod­i­fied? I would real­ly love to bake it and I have apples.

 Reply

    thek­itchen­faerie

    March 10, 2014 at 9:13 am

    Hi Sara! You can cer­tain­ly use apples in this recipe in place of peach­es, and you might even want to swap the cashews in the top­ping for wal­nuts or pecans since they go so won­der­ful­ly with apples. Enjoy your bak­ing and the fin­ished prod­uct 😉

     Reply

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