Peaches are my favorite fruit. Hands down. And not in a “I’m saying it’s my favorite because that’s what this post is about” way. Literally – favorite fruit. And over the years I’ve fostered this love every fall by buying boxes of peaches, freezing them, and using them all within a month on making peach cobbler.
With the food restrictions in our family now, my recipe is a bit different from what it used to be. But the heart of the dish is the same, and it’s such a comforting, delicious dessert you can make for so many people.
Of course it has almonds and tree nuts (coconut), but it’s peanut free, gluten free, grain free, dairy free, egg free, vegan, and fresh beyond fresh. Also, if you’re some kind of weirdy who doesn’t like peaches, you could make this using fresh apples (not frozen) and it’d turn out dynamite as well. But peaches take it for me.
Grain & Dairy Free Peach Cobbler
Equipment
- Food Processor
Ingredients
For the Streusel Crumble Topping
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 handful cashews
- 1/3 cup almonds roughly chopped or whole
- 1 tsp ground cinnamon
- 2 pinches ground clove
- 2 pinches ground ginger
- 2 pinches ground nutmet
- 1 pinch salt
- 1 heaping tbsp coconut sugar
- 1/2 cup coconut oil
For the peaches
- 40 oz frozen peaches
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 2 pinches salt
- 2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/2 tsp ground ginger
- 2 pinches ground nutmeg
- 1 cup water
To thicken
- 4 tbsp cold water
- 4 tbsp arrowroot starch
Instructions
Make the crumble topping
- Combine all the ingredients in a food processor and pulse until combined and clumps begin to form. Transfer to a bowl, and put in the fridge or freezer to chill.
Cook the peaches
- Preheat the oven to 400 degrees. On the stove, over medium heat, in a cast iron pan combine all the ingredients for the peaches and cook, covered, for 10 minutes. Remove the lid and cook for an additional 15 minutes.
Thicken the peaches
- In a small bowl combine the water and arrowroot startch. Turn off the heat on the peaches and remove them from the stove and set aside until they stop bubbling. Add the starch slurry into the peaches and mix well.
Cook the cobbler
- Immediately sprinkle the crumble evenly over top the peaches until covered uniformly. Put in the 400 degree oven for 10 minutes or until the topping has turned slightly golden brown. Allow to cool for 10 minutes, serve warm.
10 COMMENTS
liz
2 months ago
Do you provide any nutritional facts for this recipe
Chris
2 months ago
Have never taken the chance to calculate it, sorry!
Julie Earl
2 months ago
Your cooking is an art form, I love watching these videos! Made this tonight and it was 👌🏼👌🏼
Amy Gurich
2 months ago
I just have to say, that comment on Twitter about the state of your collared shirt, I CAN’T!!! It bothered me SO MUCH.
Keep cooking, Chris!!! Love what you do, especially working around dietary restrictions for those you love. Keep sending positive out into the web…
Chris
2 months ago
Haha, it’s ok. I don’t think she meant it offensively and I didn’t take it that way. “I am what I am.” :)
Thanks so much for following along and supporting!
Florence
2 months ago
Husband and I liked it. It’s a Keeper. I like that I can use frozen peaches. My food processor is broken, used vitamix, My cast iron skillet doesn’t have a lid cooked uncovered 25 minutes . Made 1/2 the recipe. Did not have any cashews, increased the amount of almonds.
served with no sugar vanilla ice cream
Chris
2 months ago
So glad you liked it!
Mama sarita
2 months ago
I’ll eat anything with a strudel topping basically. But a cobbler usually has a biscuit dough like topping so just semantics. Trying soon.
Allie
3 months ago
Looks amazing! Any recommendations for almond flour replacement?
Chris
2 months ago
If you’re trying to keep it grain free, you can increase the coconut flour. If grain doesn’t matter, maybe oat flour or even wheat flour.