Peach Cobbler

Peach Cobbler


Peach Filling:

  • 2 1/2 lbs. ripe peaches peeled, pitted and thinly sliced
  • 1/3 cup honey
  • 2 Tbsp arrowroot starch
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Cobbler Topping:

  • 1 cup coconut flour
  • 1 tsp raw cane sugar
  • 1 tsp baking powder
  • 1/4 tsp Xanthan gum
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup butter
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • 2 Tbsp palm sugar


  • Preheat oven to 350 degrees.
  • For filling, in a medium bowl, mix together sliced peaches, honey, arrowroot starch, vanilla and cinnamon. Do not mash peaches while mixing.
  • Place mixture in a 9 by 9-inch baking dish and spread out evenly.
  • For topping, in a small bowl whisk together flour mix, raw cane sugar, Xanthan gum, baking powder, baking soda and salt.
  • Use a pastry cutter, cut in butter pieces until mixture has a coarse cornmeal resemblance.
  • Combine coconut milk and vanilla together then pour into flour mixture and stir gently until it combines.
  • Spoon batter over the peaches in the pan. Make sure some areas are left exposed.
  • Drizzle melted butter over the exposed areas and sprinkle entire top with palm sugar.
  • Bake for 45-50 minutes or until top is browned and peaches are bubbly.
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