This Paleo Peach Cobbler is made with fresh, ripe peaches and has an almond flour biscuit-like topping. It is Paleo, Vegan, lightly sweetened and easy to make!

Raw peaches are my favorite. Quite honestly, I’d pick a fresh, plump, juicy peach over any fruity dessert. But, being that I bought more peaches than our family could eat (hard to do by the way), I knew I needed to test a Paleo peach dessert.

Insert: Paleo Peach Cobbler.

This healthy cobbler has an unsweetened filling. But don’t get me wrong, the filling is perfectly sweet thanks to the ripe peaches. In addition, the filling is spiced with cinnamon and ground ginger and thickened with arrowroot flour. It is gooey, thick and oh so delicious!

As for the topping… Well, this cobbler is topped with an almond flour biscuit-like dough. It is lightly sweetened and pairs perfectly with the peach filling.

Not only is this peach cobbler Paleo, but it is also Vegan! Meaning, this cobbler is egg free and dairy free in addition to being grain free. Woohoo!

Recipe Highlights

If I haven’t sold you yet, here are some more facts about this healthy cobbler recipe. It is:

Paleo & Vegan
gluten free & grain free
egg free
dairy free
easy to make
low in added sugar
great way to use up extra peaches

Seriously guys, I’m not much of a fruity dessert person but I was definitely down to devour this peach cobbler.

Ingredients In Paleo Peach Cobbler

Only a few simple ingredients are needed to make this easy Paleo Peach Cobbler.

For the Filling:

fresh, ripe peaches
arrowroot flour (or tapioca flour)
cinnamon (optional)
ground ginger (optional)
salt
lemon juice
lemon zest

For the Topping:

blanched almond flour
arrowroot flour (or tapioca flour)
baking soda
salt
non-hydrogenated shortening
honey or maple syrup
vanilla extract

How to Make a Paleo Peach Cobbler From Scratch

First, preheat your oven to 350 degrees F. As, after the filling and topping are assembled, you will need to bake the cobbler.

Make the Filling

Next, chop the peaches into small cubes. There is no need to remove the skin, but you may do so if you wish.

Place the peaches in a large mixing bowl and add the arrowroot flour. Mix until well coated. Then, add the remaining filling ingredients and mix.

Pour the filling into an 8″ x 8″ baking pan and set aside.

Make the Topping

Next, make the topping. To do this, first combine the almond flour, arrowroot flour, baking soda and salt in a medium-sized mixing bowl. Add the shortening, honey (or maple syrup) and vanilla to the dry ingredients and mix. I suggest mixing with a fork at first, until the shortening is in small chunks, then using your hands to mix the dough.

Once well combined, separate the topping into six pieces of nearly equal size. Roll each piece of dough into a ball and flatten. Then, place the dough on top of the filling.

Bake the Cobbler

Lastly, bake the cobbler in your preheated oven at 350 degrees for 28-30 minutes. When done, the filling should be bubbling and the topping should be golden brown.

After baking, let the cobbler cool a few minutes. Then serve with vanilla ice cream, whipped cream or a dollop of coconut cream.

Store any leftovers in the fridge for up to one week.

This low carb cobbler recipe makes six servings, but can be doubled to serve more.

This will be a recipe I return to again and again, as there’s truly no better way to enjoy baked peaches! It is the ultimate Paleo Vegan peach cobbler.

More Fruity Paleo Desserts

For more simple, summery Paleo desserts, check out these popular recipes from my site:

Enjoy!