Can I use ripe peaches (unfrozen) in this recipe?

Yes, but you'll need to cut, core, and peel them. You might also want to add some fresh lemon juice to keep them from browning.

How does using almond flour affect the texture of the cobbler?

Almond flour tends to make the cobbler topping more crumbly and moist compared to using all-purpose flour. The texture will be slightly denser and less crispy.

How do I prevent the cobbler topping from becoming too soggy?

To prevent a soggy topping, avoid overmixing the batter. Additionally, you can bake the cobbler uncovered for the last 10-15 minutes to allow the topping to crisp up.

Peach Cobbler Using Almond Flour (Gluten-Free)

Name: Peach Cobbler Using Almond Flour (Gluten-Free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: Nonstick cooking spray; 8 ripe medium peaches or 4 ten-ounce bags of frozen peach slices, defrosted and drained; 1/2 cup coconut sugar or white sugar; 2 teaspoons cornstarch or arrowroot powder; 1 cup blanched almond flour; 1/2 cup coconut sugar or white sugar; 1 ½ teaspoons baking powder; ½ teaspoon sea salt; ½ cup unsweetened almond milk (you can use regular milk if you prefer); 6 tablespoons butter or vegan butter, cut into small pieces; Vanilla ice cream (regular or dairy-free); Whipped cream (regular or dairy-free)

Ingredients

Units Scale

For the filling:

Nonstick cooking spray
8 ripe medium peaches or 4 ten-ounce bags of frozen peach slices, defrosted and drained
1/2 cup coconut sugar or white sugar
2 teaspoons cornstarch or arrowroot powder

For the topping:

1 cup blanched almond flour
1/2 cup coconut sugar or white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup unsweetened almond milk (you can use regular milk if you prefer)
6 tablespoons butter or vegan butter, cut into small pieces

For serving (optional):

Vanilla ice cream (regular or dairy-free)
Whipped cream (regular or dairy-free)

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Instructions

Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a large bowl, combine the peaches, 1/2 cup sugar, and cornstarch or arrowroot. Stir to combine and then pour into the baking dish and set aside.
Then, in a large mixing bowl, combine the flour, the remaining ½ cup of sugar, baking powder, sea salt, almond milk, and butter. Use your hands to work the butter into the flour mixture until it is moist.
Use your hands or a spatula to dollop the topping over the peaches.
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

To defrost your frozen peaches, pour them into a large bowl, cover, and refrigerate for 12-24 hours. Drain the liquid off before using. If you are using fresh peaches, skip this step.
Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
Please note that the nutrition information does not include any ice cream or whipped cream.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Oven
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/8 of recipe
Calories: 292
Sugar: 31.1 g
Sodium: 94.3 mg
Fat: 11.6 g
Saturated Fat: 5.4 g
Carbohydrates: 36.2 g
Fiber: 2.8 g
Protein: 3.5 g
Cholesterol: 22.9 mg