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.
15 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:17 g
Carbohydrates:51 g
Protein:2 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings



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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Spread evenly in a 9 x 13 baking dish, and bake for 10 minutes. While the peaches are baking, work on the topping.
  4. Bring the dry ingredients together in a large mixing bowl (Cassava, Almond Flour, Potato Starch, Baking Soda, and Salt). Whisk to combine evenly.
  5. 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.
  6. 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.
  7. Dust everything with our Cinnamon Sugar Cookie seasoning (Available on Amazon!)
  8. Bake for 40-45 minutes, or until biscuit topping is cooked through. Serve warm with a scoop of vanilla ice cream!


This recipe is adapted to be gluten-free and paleo-friendly from Sally's Bake Blog: https://sallysbakingaddiction.com/2016/08/12/fresh-peach-cobbler/

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