Peach Cobbler Using Almond Flour
Peach Cobbler with almond flour is the perfect fruit dessert with a light and flaky topping. This version uses frozen peaches so you can make it all year round. This recipe is made gluten-free and grain-free with dairy-free options.
This gluten-free and grain-free peach cobbler using almond flour screams summertime, but since it’s made with frozen peaches it can be made all year with delicious results.
This is a favorite fruit-based recipe around my house, even when it’s not peach season. I hope your family loves it too.
It’s easy to make plus it can be made dairy-free and vegan, so it’s great for people with a lot of food sensitivities.
Why You Need This Recipe
- Simple recipes are the best kind of recipes! There are no special techniques required for this easy recipe plus you don’t have to peel, pit, or slice the peaches like you would if you used fresh peaches.
- Almond flour, almond milk, and coconut oil make this recipe gluten-free, grain-free, vegan, and dairy-free. It’s a delicious dessert that everyone can enjoy.
- If you have fifteen minutes to spare, then you have time to prep this cobbler and pop it in the oven!
Key Ingredients
- I’ve made this recipe with all kinds of gluten-free flours including tapioca flour and coconut flour. But, my favorite of the gluten free flours is almond flour. It substitutes very easily for whole wheat flour or all purpose flour, but of course it’s free from gluten and grains.
- You can find almond flour in the baking section of your local grocery store.
- You’ll also need a bag of frozen peaches for this easy recipe.
- You’ll also need a granulated sugar like white cane sugar, coconut sugar, or brown sugar. An of these is fine to add extra sweetness to the peach slices. Don’t use a liquid sweetener like maple syrup as this recipe was tested using a dry sweetener.
- I used almond milk to help make the topping, but you can use regular milk if you aren’t on a dairy-free diet. The same goes for the coconut oil. You can use butter if you wish.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Preheat the oven. Spray the baking pan with nonstick spray and gather all ingredients for the recipe.
Step Two
In a saucepan, cook the peaches, water, and half of the sugar until it boils and peaches are softened and then add to the baking dish.
Step Three
In a large mixing bowl, combine all the dry ingredients plus the almond milk and coconut oil.
Stir until a smooth batter forms. This will be your cobbler topping.
Step Four
Spread the batter evenly over the top of the peach filling.
Bake for thirty-five minutes and then remove from the oven and let it cool just enough to serve.
The juicy peaches will be nice and hot under the golden brown topping.
Serve with dairy-free vanilla ice cream or coconut whipped cream!
I hope you agree that this gluten-free peach cobbler recipe is your new favorite grain free dessert. It’s perfect for your sweet tooth at any time of year.
Recipe Tips
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is written dairy-free, but you can use dairy products like milk and butter if you aren’t on a dairy-free diet.
Recipe FAQs
Yes you can, but then the recipe will no longer be dairy-free. Just replace 1/2 cup of melted coconut oil with 1/2 cup of melted butter if you aren’t on a vegan or dairy-free diet.
Yes, but you’ll need to cut, core, and peel them before cooking them briefly with the sugar. You might also want to add some fresh lemon juice to keep them from browning.
More Healthy Dessert Recipes You Might Like
- Sugar-Free Apple Crisp
- Almond Flour Chickpea Cookie Dough
- Vegan Black Bean Brownies
- Gluten-Free Blueberry Crisp
Or, see my entire list of Clean Eating Desserts that are all gluten-free and dairy-free.
Don’t Miss These Peach Recipes
Peach Cobbler Using Almond Flour (Gluten-Free)
Peach Cobbler with almond flour is the perfect fruit dessert with a light and flaky topping. This version uses frozen peaches so you can make it all year round. This recipe is made gluten-free and grain-free with dairy-free options.
- Total Time: 55 minutes
- Yield: 10 1x
Ingredients
- Nonstick cooking spray
- 4 10–ounce bags of frozen peach slices
- 1/2 cup water
- 1 cup coconut sugar or white sugar, divided
- 1 cup blanched almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened almond milk (you can use regular milk if you prefer)
- 1/2 cup coconut oil, melted (you can use melted butter if you aren’t on a dairy-free diet)
Instructions
- Preheat your oven to 350°F.Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large saucepan over medium heat, combine the frozen peach slices, water, and ½ cup of sugar. Bring the pot to a boil, then reduce the heat to low and let the peaches cook for about 5 minutes, or until they are softened.
- Carefully pour the warmed peaches into the baking dish and set aside.
- Then, in a large mixing bowl, combine the flour, remaining ½ cup of sugar, baking powder, sea salt, ground cinnamon, almond milk, and melted coconut oil. Stir to combine.
- Use a spatula to spread the topping over the peaches. Spread into an even layer as much as possible.
- Bake the cobbler for 35 minutes, or until the top starts to turn a golden brown and the peaches are bubbling around the edges.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
- Serve your peach cobbler plain, or with your choice of whipped cream or ice cream (I used dairy-free coconut vanilla ice cream).
Notes
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is written dairy-free, but you can use dairy products like milk and butter if you aren’t on a dairy-free diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 349
- Sugar: 44.8 g
- Sodium: 148.7 mg
- Fat: 13.1 g
- Saturated Fat: 9 g
- Carbohydrates: 49.4 g
- Fiber: 2.6 g
- Protein: 2.4 g
- Cholesterol: 0 mg
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Hello, I just baked the peach cobbler and it came out very runny. The batter didn’t rise. I used vegan butter as my oil. I used almond milk. I followed the instructions. How can I fix this?
I’m sorry to hear that! I am in the process of re-testing this recipe to address any issues.
I tried the recipe but it turned out very runny/watery! Do you have any tips on how to make it more “set”? I used brown cane sugar and everything else as mentioned in the recipe.
Did you use frozen peaches? It sounds like yours had more water in them…or was the cobbler part the watery part?
Yes, I used frozen peaches. And other ingredients with measurements as listed. The cobbler didn’t bake like the pictures you have, it came out very wet. I had it in the fridge overnight and pulled it out the next morning and saw that the coconut oil had hardened and made a white cover at the surface. I think it has to do with that? Do you think the oil separated, or it was too much? Looks wrong, but tastes great lol
Okay thanks for clarifying! One more question: you prepped it and then put it in the fridge and baked it the next morning? If so, then I think that’s where things went awry. This recipe is meant to be baked after being prepped, although the leftovers will keep in the fridge for several days.
No, I baked it right away after cooking the peaches and mixing the dry and wet ingredients. I put it in the fridge overnight after baking, hoping it will “set” and the liquid will evaporate a little more. But it didn’t, and I think that shows the coconut oil is not mixed in well, or perhaps it was too much..
Thank you for trying to figure this out with me!
Okay thanks for letting me know. I am going to re-test the recipe and try to pinpoint what needs to be adjusted!
One of my favorite recipes at any time of year!