This paleo peach cobbler is made with fresh, ripe peaches and has an almond flour biscuit-like topping. It's the perfect summertime dessert - gluten free, vegan, lightly sweetened and easy to make!

Fresh, ripe peaches are my favorite! Quite honestly, I'd pick a plump, juicy peach over any baked fruity dessert. But, after experimenting in the kitchen with this paleo vegan peach cobbler, my thoughts on baked peaches have changed.

Guys, this cobbler recipe is AMAZING! The best paleo peach cobbler if I say so myself.

This homemade peach cobbler recipe has an unsweetened filling, but you'd never know thanks to the sweetness of the ripe peaches. In addition, the filling is spiced with cinnamon and ground ginger and thickened with arrowroot flour/starch. It is gooey, thick and oh so delicious!

As for the topping... Well, this gluten free peach cobbler is topped with an almond flour biscuit-like dough. It is lightly sweetened and pairs perfectly with the peach filling. Plus, the biscuit topping is egg free and dairy free, making this a gluten free vegan cobbler as well.

Why You'll Love This Paleo Peach Cobbler Recipe

paleo and vegan - made with simple, wholesome ingredients you can feel good about
gluten free & grain free - the cobbler topping is made with almond flour (no oats)
easy to make - no complicated steps
low in added sugar - the filling isn't made with any added sugar and the topping has just a bit of honey (or maple syrup)
great way to use up extra peaches

Ingredients

You can find the full recipe for this paleo peach cobbler in the recipe card below, but here's a list of the ingredients you'll need:

fresh, ripe peaches
arrowroot flour (or tapioca flour)
cinnamon (optional)
ground ginger (optional)
salt
lemon juice
lemon zest
blanched almond flour
baking soda
salt
palm shortening
honey or maple syrup
vanilla extract

ingredients needed to make a gluten free peach cobbler

How to Make Paleo Peach Cobbler

First, preheat your oven to 350 degrees F.

Make the Peach 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 a 7" x 11" or 8" x 8" baking pan and set aside.

Make the Almond Flour Biscuit 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 Peach 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.
Or, place the peach cobbler in the fridge overnight and enjoy the following day. I swear, the flavor is even better the day after, as the flavors seem to amplify!

paleo peach cobbler with vanilla ice cream

Storage

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

This low carb peach cobbler recipe serves 4-6 people, but can be doubled to serve more.

It will be a recipe you return to again and again, as there's truly no better way to enjoy baked peaches! Even your non-paleo (or vegan) guests will be sure to love this summertime dessert.

More Fruity Paleo Desserts

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