Super easy Peach Cobbler made with fresh peaches

Last week while we were at the beach, it suddenly became clear that peaches were 100% in season. We were getting some amazing peaches which we would take down to the beach every day as an afternoon snack. Well, actually Hayley isn’t really able to eat them right now with her braces (which are in the process of correcting her TMJ issues). But for me, it’s been big, juicy peaches every day for a few weeks. Lucky me!

While I like eating them raw most of the time, I’ve been dreaming of making a delicious Peach Cobbler for days now. I formally declared my intent to Hayley earlier this week that I would like to make one, and luckily she was fully on board for helping me with the recipe! So today, after all the other work of the week was done, we made this amazing cobbler.

There are two options for making a peach cobbler: using fresh peaches or using canned peaches. We really like taking advantage of produce when it’s in season, so naturally our recipe calls for fresh peaches. You can definitely make it with canned, too, if you wish.

This recipe was adapted from one we found on Sally’s Baking Addiction, (which doesn’t sound too bad, as far as addictions go.) We used her basic proportions, but applied our gluten-free ingredient know-how to make one fantastic Peach Cobbler.

For our secret ingredient, we used our awesome Cinnamon Sugar Cookie seasoning, which is currently only available on Amazon. This blend is the perfect mixture of Organic Saigon Cinnamon and Organic granulated Maple Sugar, making it an amazing addition to this wonderful recipe. It is used in both the filling, and the topping (as you can see above).

We plan to take this dish to a party tomorrow (Saturday), so we’ll report back with how everyone liked it. Make sure you try this recipe before peaches go out of season. There’s really no reason to wait. PLUS, it’ll give you a preview of the fall baking extravaganza which is just around the corner! We can’t wait. <3

Happy Cooking!
Bill & Hayley

Peach Cobbler

This Gluten-free and Paleo-friendly recipe is quite indulgent, and perfect to bring to a summertime party or cookout. This dish showcases one of summer's sweetest treats: fresh peaches.

Serves: 10

Ingredients

8 cups 8 cups 8 cups Peaches, fresh, cut into chunks
3/4 cup 3/4 cup 3/4 cup Coconut Sugar, 1/4 cup for peaches, 1/2 cup for topping
1 Tbsp 1 Tbsp 1 Tbsp Arrowroot Flour
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
2 tsp 2 tsp 2 tsp Primal Palate Cinnamon Sugar Cookie Blend
1 cup 1 cup 1 cup Cassava Flour
1/2 cup 1/2 cup 1/2 cup Blanched Almond Flour
1/4 cup 1/4 cup 1/4 cup Potato Starch
1 tsp 1 tsp 1 tsp Baking Powder
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt, + a pinch for the peach filling
3/4 cup 3/4 cup 3/4 cup Unsalted Butter, cold
1/4 cup 1/4 cup 1/4 cup Water, cold
1 whole 1 whole 1 whole Egg

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees.
Wash and cut the peaches into bite sized chunks. Place in a large mixing bowl, and toss with 1/4 cup of the coconut sugar, arrowroot flour, lemon juice, vanilla extract, Cinnamon Sugar Cookie blend, and a pinch of salt. Stir to combine.
Spread evenly in a 9 x 13 baking dish, and bake for 10 minutes. While the peaches are baking, work on the topping.
Bring the dry ingredients together in a large mixing bowl (Cassava, Almond Flour, Potato Starch, Baking Soda, and Salt). Whisk to combine evenly.
Using a pastry cutter or knives, cut the cold butter into the flour mixture. Once the butter is cut in, add the cold water and knead until a dough forms.
Flatten handfuls of the dough and place over the baked peach mixture. It's okay if the peaches aren't fully covered - it'll make the dish a little more rustic. In a small mixing bowl, whisk the egg with about a tablespoon of water. Brush the egg wash over the biscuit topping.
Dust everything with our Cinnamon Sugar Cookie seasoning (Available on Amazon!)
Bake for 40-45 minutes, or until biscuit topping is cooked through. Serve warm with a scoop of vanilla ice cream!