Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Paleo Peach Cobbler with Almond Flour Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This Paleo Peach Cobbler features juicy, tender peaches baked under fluffy, almond flour biscuits for a grain-free, naturally sweetened dessert perfect for warm weather or any occasion. The wholesome cassava and almond flours create a delicate biscuit topping infused with warming cinnamon and a touch of maple sugar, complementing the luscious maple-sweetened peaches beneath. Served warm with plant-based vanilla ice cream, this recipe is ideal for those seeking a gluten-free and dairy-free but indulgent paleo dessert.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Peach Filling

  • 1 ½ pounds (680 g) peaches, pitted and cut into thick slices or wedges (about 5 cups)
  • 3 tablespoons (30 g) maple syrup
  • 2 teaspoons tapioca flour
  • Pinch fine sea salt

Biscuit Topping

  • ½ cup (75 g) cassava flour (or gluten-free all-purpose flour for non-paleo option)
  • ½ cup (60 g) blanched almond flour (or almond meal)
  • 3 tablespoons (30 g) maple sugar or coconut sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt (decrease by half if using salted butter)
  • 4 tablespoons (56 g) cold, unsalted butter or vegan butter, cut into ¼-inch dice
  • ¼ cup (60 g) unsweetened plant yogurt, such as Forager cashewgurt
  • ¼ cup (60 g) coconut cream (or full-fat coconut milk)
  • 1 teaspoon vanilla extract

Topping and Serving

  • 2 teaspoons maple or coconut sugar
  • ⅛ teaspoon cinnamon
  • 1 tablespoon coconut cream or milk (for brushing biscuits)
  • Plant-based vanilla ice cream, for serving

Instructions

  1. Preheat Oven: Position a rack in the upper third of the oven and preheat to 400ºF (200ºC) to prepare for baking.
  2. Prepare the Fruit: In a large bowl, toss the peach slices with maple syrup, tapioca flour, and a pinch of fine sea salt to evenly coat. This helps thicken the juices and enhances sweetness.
  3. Transfer to Baking Dish: Scrape the peach mixture along with its juices into a 7×10-inch oval baking dish or a 9-inch pie plate for even cooking.
  4. Bake Peaches: Place in the oven and bake until the peaches are warmed through and begin releasing juices, about 15-20 minutes, while you prepare the biscuit topping.
  5. Mix Dry Ingredients for Biscuits: In a large bowl, whisk together cassava flour, almond flour, maple sugar, baking powder, and salt to combine the dry components of the biscuit dough.
  6. Incorporate Butter: Add the cold diced butter to the flour mixture and rub in with fingertips or use a pastry blender until pea-sized butter bits remain for a flaky texture. Optionally refrigerate for 10 minutes if the kitchen is warm.
  7. Prepare Cinnamon Sugar: In a small bowl, mix 2 teaspoons maple sugar and ⅛ teaspoon cinnamon to use later as biscuit topping.
  8. Heat Wet Ingredients: In a small saucepan, combine plant-based yogurt, coconut cream, and vanilla extract. Warm over low heat, stirring frequently, until hot and steamy but not boiling or separating.
  9. Combine Wet and Dry: Pour the warmed yogurt mixture into the flour and butter mixture, gently stirring with a silicone spatula just until combined. Avoid overmixing.
  10. Assemble Cobbler: Remove the baked peaches from the oven. Quickly spoon 6 to 8 dollops of biscuit dough over the hot peaches evenly.
  11. Add Topping: Brush the biscuit dough with coconut cream or milk and sprinkle with the cinnamon maple sugar mixture for a golden, sweet crust.
  12. Bake Cobbler: Return the dish to the oven and bake until the biscuit topping is golden brown and thoroughly cooked and the fruit is bubbling vigorously, about 20-30 minutes.
  13. Cool and Serve: Let the cobbler cool for 5-10 minutes to set before serving warm topped with plant-based vanilla ice cream.

Notes

  • You can substitute cassava flour with gluten-free all-purpose flour if not strictly paleo.
  • If using salted butter, reduce the added salt in the biscuit mixture by half.
  • Refrigerating biscuit dough before baking can help maintain flakiness, especially in warm environments.
  • Do not overheat the yogurt and coconut cream mixture to prevent separation.
  • The cobbler is best served warm and fresh but can be refrigerated for up to 2 days and gently reheated.
  • Use ripe but firm peaches to avoid overly mushy filling.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/paleo-peach-cobbler-with-almond-flour-biscuits-recipe/