This Gluten Vegan Free Peach Cobbler is so easy and delicious! The natural sugars in peaches combined with this gluten free shortbread crust is seriously to die for. This recipe comes together so fast and is thrown right into the oven. I love a warm, fruity dessert topped with some coconut whipped cream – your family will too![feast_advanced_jump_to]
Why I Love This Recipe
This recipe is super quick and easy to make.
It has a warm, creamy peach filling topped with the best crumbly topping that is made from cassava flour.
You can serve this with dairy free ice cream, coconut cool whip, or topped with some cinnamon.
This recipe is naturally gluten free, dairy free, soy free, nut free, paleo, flourless, refined sugar free, and autoimmune protocol (AIP) friendly too!
This recipe was inspired by my Gluten Free Apple Crisp. It is my favorite fall dessert recipe and I wanted one I loved just as much for Summer.If you would like to get this and other tasty treats delivered right to your front door, check out my Pittsburgh-based paleo meal prep menu. A new menu is live every Wednesday.
Peaches– These make a great, fruity dessert! The other ingredients in the peach filling make these extra sweet and delicious. When picking peaches, you want to pick one that is slightly soft and should have some golden-hues to it. You can also use frozen peaches here, but be sure to allow them to fully defrost prior to baking, so they aren’t holding on to extra moisture.
Coconut sugar– A great natural, plant-based sweetener. Coconut sugar is great for baking.
Arrowroot– A thickening agent. This helps the peach filling become thick, as well as holds the ingredients together for the cobbler topping.
Lemon juice & cinnamon– Brightens the flavors of the peach filling.
Cassava flour– The base of the cobbler topping. I highly recommend Otto’s Cassava Flour. It is the only kind I use; it’s the best I’ve found. Cassava flour creates a nice, crispy topping.
Baking powder, coconut oil, coconut milk, vanilla extract- This will create the best cobbler topping, when combined with the cassava flour. It’s sweet, crumbly, and crispy – all the best qualities of a cobbler.
How To Make
Preheat your oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil.
Make the peach filling. In a medium-sized saucepan, combine the peaches, coconut sugar, arrowroot, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes. Then, transfer to the greased baking dish.
Make the cobbler topping. Combine almond flour, arrowroot, baking powder, coconut sugar, and a pinch of sea salt.
Add the solid chunks of coconut oil to the flour mixture until crumbly. Then, stir in the coconut milk and vanilla extract until a dough forms.
Scoop up the dough in small handfuls, flatten with your hands, and lay it all over the peach filling.
Bake for 30-40 minutes, or until the top is golden brown. Allow to cool for at least 10 minutes prior to serving.
How To Pick The Best Peaches
I used fresh peaches for this dish. Frozen peaches would work as well. When picking fresh peaches, you want them to be semi-soft. Too hard means they are not ready. There should also be some golden-hues to the peach. Peaches that have white hues are not ready. If you choose to use frozen peach slices, be sure they are fully defrosted prior to using, so they don’t hold onto extra moisture. ⅓
Store leftovers in an airtight container in the refrigerator. To reheat in the airfryer, cook at 350 degrees F for 3-5 minutes. To reheat in the oven, cook at 350 degrees F for 10 minutes.
This cobbler can easily be swapped out with a different fruit! Peaches are a must-try. Once you try this version, change it up with blueberries, strawberries, or apples, for example.
Baking Dish Recommendation
I use a non-toxic dish by Caraway. I love their whole bakeware set! Any 8×8 baking dish will work though! Keep in mind, if you use a different size it may change the baking time.
To prevent the cobbler from browning too much, you can loosely cover with foil after about 20 minutes. I love serving this warm topped with vegan cool whip.
Other Summer Dessert Recipes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Vegan Peach Cobbler
- 8×8 baking dish
- 2 pounds peaches peeled & sliced
- ½ cup coconut sugar
- 2 tbsp arrowroot
- 1 tbsp lemon juice
- 1 tsp cinnamon
- Preheat your oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil.
- Make the peach filling. In a medium-sized saucepan, combine the peaches, coconut sugar, arrowroot, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes. Then, transfer to the greased baking dish.
- Make the cobbler topping. Combine almond flour, arrowroot, baking powder, coconut sugar, and a pinch of sea salt.
- Add the solid chunks of coconut oil to the flour mixture until it becomes crumbly. Then, stir in the coconut milk and vanilla extract until a dough forms.
- Scoop up the dough in small handfuls, flatten with your hands, and lay it all over the peach filling.
- Bake for 30-40 minutes, or until the top is golden brown. Allow to cool for at least 10 minutes prior to serving.