Paleo peach cobbler with fluffy, tender almond flour & cassava flour biscuits made in about an hour. This recipe gets the ratios just right, with gooey roasted peaches and buttery biscuits in every bite. Gluten-free with vegan & dairy-free options, tested to perfection!
Find more gluten-free crisp & cobbler recipes here!

Gluten-free peach cobbler was one of my very favorite recipes from Alternative Baker, and one that took me FOREVER to get just right. After many terrible versions, including one with tight meatball-like wads of dough on top and one that looked like it was covered in pieces of feces, my recipe tester Caterina finally cracked the gluten-free cobbler code.
The trick to fluffy & tender cobbler biscuits is this: heat the wet ingredients before adding them to the flour/butter mixture. This gives the biscuits an instant lift, and they bake up into dreamy, craggy-topped puffs.
I converted my favorite formula from my cookbook to work with grain-free flours: cassava flour and almond flour. You can read more about why I love these flours in my guide to baking with gluten-free flours.
These airy almond flour biscuits top gooey baked peaches for a summery dessert that's easy enough to whip up on a weeknight but special enough to make for company.
Ingredients & Substitution Suggestions
- Peaches are the star of this show. Be sure to use ripe, fragrant peaches and/or nectarines. Or swap the peaches for whatever fruit you like; variations below! You can also use frozen fruit, or canned or jarred peaches, if that's what you've got.
- Maple syrup sweetens the fruit and adds caramel / butterscotch notes. You can change up the sweetener if you like. Honey, white or brown sugar, and coconut sugar would all work.
- Tapioca flour thickens the fruit. You can try cassava, arrowroot, or cornstarch if you prefer.
- Salt in the fruit and biscuits sharpens the flavors. Choose fine sea salt without iodine.
- Cassava flour and almond flour form the biscuit base. If you don't have cassava flour, you can try all-purpose flour (gluten-free, paleo, or wheat, depending on dietary needs). For a nut-free version, you can try tiger nut flour or 1/4 cup coconut flour. I haven't tested the recipe with these other flours, so you may need to do some experimentation!
- Maple sugar or coconut sugar sweetens the biscuits and adds rich flavor. You can also use brown or white sugar if you prefer, or try date sugar or honey granules.
- Baking powder lifts the biscuits.
- Cold butter or plant butter adds richness. My favorite vegan butter is Miyoko's cultured vegan butter. You could also try coconut oil if you prefer.
- Plant yogurt and coconut cream moisten the biscuits. I use Forager plain cashewgurt. If you don't have coconut cream on hand, try full-fat coconut milk instead.
- Cinnamon and vanilla add sweet & spicy flavor that makes these cobbler biscuits completely addictive and aromatic.
How to Make Vegan Paleo Peach Cobbler: Step-by-step instructions & photos
Fresh Peach Filling
Almond Flour Paleo Cobbler Topping
Make-ahead tips to ease day-of prep:
- You can prepare the peaches up through the first bake up to 1 day ahead and store covered and refrigerated until you're ready to bake.
- You can prepare the biscuit topping through cutting in the butter and store refrigerated until you're ready to bake.
- The cobbler can be baked up to a few hours in advance. Serve at room temperature or reheat in a 350º oven before serving.
FAQs
What is peach cobbler?
Cobbler can refer to several different types of rustic fruit dessert. Biscuit cobblers, like this one, consist of baked fruit topped with soft mounds of drop biscuits. Some cobblers have firmer cut biscuits on top, while others are topped with a softer cake-like batter.
Southern-style cobblers are the inverse. These start with a cake-like batter and are topped with fruit – peaches, berries, or whatever you like. I've shared a recipe for a gluten-free southern-style peach cobbler here which can easily be made vegan by using vegan butter.
What's the difference between peach pie and peach cobbler?
Pie is made with a flaky bottom and often top crust. The crust doesn't contain leavening and it's typically made with just flour, butter, and ice water.
Looking for peach pie recipes? There's a gluten-free peach pie recipe in my book Alternative Baker!
Do you peel peaches for cobbler?
Peeling the peaches is not necessary. While many recipes call for peeling your peaches, I prefer to skip this unnecessary and laborious step. Here the peach skins bake up meltingly-tender – you don't notice them in the final dish – plus they add color and nutrients. Do be sure to rinse and dry your peaches before you cut them, and always choose organic or pesticide-free peaches if possible.
Can you use frozen peaches for cobbler?
You absolutely can. There's no need to defrost the peaches first, just toss them with the other filling ingredients and extend the first bake until the peaches are heated through and beginning to release some juice. Frozen peaches may not be as flavorful as fresh, ripe peaches, so add more maple syrup and/or a squeeze of lemon to punch up the flavors if you like.
Can you use hard or unripe peaches in cobbler?
Peaches for cobbler can be firm-ripe as they will soften with cooking. But make sure they have a fragrance and some flavor and sweetness or else you'll end up with a bland cobbler. Cut one open and taste; it's it's sweet and flavorful, yet crisp, that should be fine. If it has little flavor, you're better off waiting a few days or using a different fruit. I've given lots of suggestions and variations below!
If you can, buy peaches a few days or up to a week in advance to give your peaches a chance to ripen. If they ripen unevenly, you can put the ripe ones in the fridge to stop the ripening process until all peaches are ready to bake with.
How to Store Peach Cobbler: Does peach cobbler need to be refrigerated?
Peach cobbler is best when freshly baked. But if making this paleo peach cobbler ahead of time, you can let it cool to room temperature, then cover and store at room temperature for up to a few hours. Serve it at room temperature or pop it back into a 350º oven until warmed through before serving.
Extra cobbler keeps well, covered and refrigerated, for up to 3 days. Reheat in a 350º oven or toaster oven before serving if you like. Sometimes I enjoy a bowl of cold cobbler with a scoop of plain yogurt for breakfast the next day!
Can you freeze peach cobbler?
Yes! Store the cobbler airtight in the freezer for up to a month or two. Pop it back into a 350º oven to heat through when ready to serve. If using a glass or ceramic storage container, don't put it straight into the oven or it could shatter from the temperature change. Best to use a metal container in this case.
Vegan Gluten-Free Cobbler with Any Fruit
No peaches? No problem! Try any of these variations in the recipe notes, below!
- paleo blueberry peach cobbler
- paleo blueberry cobbler
- paleo apple cobbler (with rhubarb or cranberries)
- paleo berry cobbler
- paleo apricot cobbler (or cherry, or plum)
- paleo strawberry rhubarb cobbler
Whichever fruit you choose, be sure to have some good dairy-free vanilla ice cream on hand. You could also top bowls of cobbler with a scoop of rich coconut yogurt or whipped coconut cream.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan paleo peach cobbler recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

Paleo Peach Cobbler with Almond Flour Biscuits
Print Recipe Pin RecipeIngredients
Fruit:
- 1 ½ pounds (680 g) peaches, pitted and cut into thick slices or wedges (about 5 cups)
- 3 tablespoons (30 g) maple syrup
- 2 teaspoons tapioca flour
- pinch fine sea salt
Biscuits:
- ½ cup (75 g) cassava flour (or GF AP flour for non-paleo)
- ½ cup (60 g) blanched almond flour (or almond meal)
- 3 tablespoons (30 g) maple sugar or coconut sugar, plus more for sprinkling
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt (decrease by half if using salted butter)
- 4 tablespoons (56 g) cold, unsalted butter or vegan butter in 1⁄4-inch dice
- ¼ cup (60 g) unsweetened plant yogurt, such as Forager cashewgurt
- ¼ cup (60 g) coconut cream (or full-fat coconut milk)
- 1 teaspoon vanilla extract
For Finishing:
- 2 teaspoons maple or coconut sugar
- ⅛ teaspoon cinnamon
- 1 tablespoon coconut cream or milk
- plant-based vanilla ice cream, for serving
Instructions
- Position a rack in the upper third of the oven and preheat to 400ºF.
Prepare the Fruit
- In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt.
- Scrape the peaches and their juices into a baking dish (I used a 7x10-inch oval dish; a 9-inch pie plate would work too).
- Bake until the peaches are warm and beginning to release some juices while you make the biscuits, 15-20 minutes.
Make the Biscuits
- Meanwhile, whisk together the cassava and almond flours, maple sugar, baking powder, and salt in a large bowl.
- Add the cold butter bits and rub with your fingertips or cut with a pastry blender until the butter is somewhat worked in with some pea-sized bits remaining. Optionally refrigerate for 10 minutes if your kitchen is very hot or if you’re working slowly.
- In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.
- Place the plant yogurt, coconut cream, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Don’t overheat or the mixture could separate.
- Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined.
Finish the Cobbler
- Remove the peaches from the oven. Working quickly, use a large spoon to scoop 6-8 lumps of dough over the hot peaches. Brush with coconut cream and sprinkle with the cinnamon maple sugar.
- Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Let cool 5-10 minutes, then serve hot or warm, with ice cream.
Notes
- You can use frozen fruit here if you prefer. No need to defrost, just increase the baking time of the fruit.
- Cobbler is best when freshly baked, but extras can be stored covered in the refrigerator. Reheat in an oven or toaster oven at 350º until heated through before serving.
- You can double this recipe and bake it in a 9x13-inch pan to serve a crowd.
- Cold cobbler is also yummy the next day with a scoop of plain yogurt for breakfast!
Make-Ahead
- You can prepare the peaches up through the first bake up to 1 day ahead and store covered and refrigerated until you're ready to bake.
- You can prepare the biscuit topping through cutting in the butter and store refrigerated until you're ready to bake.
- The cobbler can be baked up to a few hours in advance. Serve at room temperature or reheat in a 350º oven before serving.
Variations
Blueberry Peach Cobbler: Replace 1/2 pound of the peaches with 8 ounces fresh or frozen blueberries and proceed with the recipe. Plum Cobbler: Replace the peaches with plums, use 1 tablespoon tapioca flour in the filling, and add more maple syrup until you like the sweetness level. Add 1 teaspoon finely grated fresh ginger if you like. Berry Cobbler: 1 ½ pounds berries (4 - 5 cups) blueberries, raspberries, blackberries, strawberries, or a combination¼ cup maple syrup or other sweetener (more if your berries are very tart)
1 tablespoon tapioca flour
1 teaspoon vanilla paste or extract
pinch fine sea salt Strawberry Rhubarb Cobbler: 1 pound trimmed rhubarb, sliced 1⁄2-inch thick
(about 4 cups)
12 ounces strawberries, hulled, quartered if large, halved if small (about 3 cups)
½ cup (70 g) maple sugar or syrup
1 tablespoon (7 g) tapioca flour Cranberry Apple Cobbler: 1 pound apples, peeled, cored, cut into wedges
8 ounces fresh or frozen cranberries
1/2 cup maple syrup
1 tablespoon tapioca flour
pinch salt Apple Rhubarb Cobbler: 3/4 pound apples, peeled, cored, cut into wedges
3/4 pound rhubarb, trimmed and sliced 1/2 inch thick
1/2 cup maple syrup
1 tablespoon tapioca flour
pinch salt Nutrition facts are for 1 of 6 servings (without ice cream)
Rachel Weitzman-Yeh says
Please let me know if you have tried any of your recipes with other plant milk (Almond Milk, Cashew Milk, etc) besides Coconut milk. I am allergic to coconut in all formats...milk, cream, sugar, oil. If so, how have these recipes turned out?
Thank you,
Rachel
P. S. I have the Alternative Baker, but just haven't jumped in because of my issues with coconut products!
Alanna says
Hi Rachel, ugh coconut allergies are hard! I learned recently that I have a slight sensitivity to coconut too. I've also been cutting out dairy, and avoiding coconut too makes it quite the challenge. You could definitely try this using almond (or other nut) milk and yogurt. What I would do is use more yogurt and less milk so the mixture is thicker, and only add enough of the hot dairy until it looks like the photo of the raw batter.
For the recipes in Alternative Baker, is there a non-dairy butter that you can eat? You can use almond yogurt in place of dairy yogurt, and nut creamer in place of cream. Almond yogurt thinned with almond milk can stand in for buttermilk. I don't use a ton of coconut in the book because most recipes use dairy, but I can absolutely make some suggestions for recipes. Just let me know what you'd like to try!
Angie Lai says
I can't wait to try this! I love this recipe from your book, but my son does much better with little or no dairy. I will definitely make this version. Headed to the farmers market now!
Alanna says
Awesome! Please let me know how you like it.
Catherine says
Made this tonight and everyone loved it. Well done, again! I love all your recipes. They're the only gf/vegan treats I bake anymore!
Beata says
Absolutely delicious, I already made it twice with peaches and once with 3 varieties of plums. Love it!
Alanna says
Amazing!! I'm so glad you love it. I'll have to try it with plums next - yum!!
Emily R says
You are amazing for providing all the possible substitution options! I made this with Bob's Red Mill 1:1 flour for the cassava flour and dairy yogurt for the plant yogurt (don't need to be dairy-free and had some in the fridge). This was yummy and a great use of peaches that were not the sweetest and juiciest (I normally save those ones for eating over the kitchen sink).
I'm not vegan, but have a lot of friends and family who are, so it's fun to see your recent experiments. I might need to pick up some cassava flour as it's not one of the 14+ gf flours I currently own...
The new website looks great by the way!
Alanna says
Aw thank you for trying my recipe - I'm so glad it worked well with those subs! I was also reluctant to add more flours to my overstuffed cupboard but cassava is totally worth it - it's so versatile!
Katy+Ionis says
Wow wow wow those biscuits!! This was fantastic! My version was a mix of Italian plums and frozen rhubarb, blackberries and raspberries - 1.5 lbs total fruit as written - it was a surprisingly delicious mix! I added some powdered ginger and vanilla extract to the fruit and 5 T maple syrup to balance the tartness of rhubarb. Because a lot of the fruit was frozen I think I had more liquid, so after the first fruit bake with 1T tapioca flour I added another 2t to thicken it up a bit before topping with biscuits. In the biscuits I used cassava flour, almond flour, cane sugar, dairy butter, dairy whole milk yogurt, and full fat coconut milk. The biscuits were magical - so fluffy and tender on the inside with a beautiful crunchy top. It was my first time making cobbler and won't be the last! This recipe is flawless.
Katy+Ionis says
Oh also my cobbler totally bubbled over and dripped in the oven so I recommend not repeating my mistake and putting it on a sheet tray. Lesson learned.
Alanna says
Oof, I've been there myself many times!
Alanna says
Awwww I'm so glad you loved it! That combination of fruit sounds divine - I can imagine all the bright, floral notes mingling together. I want to try your version! Thanks so much for trying the recipe and for the sweet note. :)
Julia says
Iโve tried to make a paleo peach cobbler before but it was a complete flop. Thankful to say this was a HIT with my family! Iโm in college and have lots of dietary restrictions; with this recipe, I finally got my teenage brother to take second helpings on one of my โspecialโ desserts! ๐ He even said he could easily eat the whole pan. Your site is beautiful, your recipes are delicious, and I cannot wait to make more! Keep up the awesome work ๐
Alanna says
Awww I'm so glad this was a hit and that even your little brother liked it! Having dietary restrictions is so tough; I'm glad you found your way here! Please holler if you have questions about any of the recipes or want substitution suggestions. :)
Marianna says
Hi Alanna,
Looks a very appealing recipe with a ton of fruits. Therefore, a couple of questions before I try it.
1. What size pan/dish is for this amount of fruit. Approx?
2. Everywhere - where it says "coconut cream" in the recipe can I replace it with dairy light cream 1 to 1?
Thank you for your very helpful work - the site and the book - and all your ideas.
Thanks a lot!
Marianna
Alanna Taylor-Tobin says
Hi Marianna,
Great questions!
For the pan, I used a 7x10-inch oval dish; a 9-inch pie plate would work too.
For the coconut cream, I'm not sure if light cream or heavy cream would work better. I think I'd go with heavy cream if possible since coconut cream is quite rich.
Please let me know if you try out the recipe!
xo,
A
Marianna says
Thank you Alanna for your replies! Looks like it'll be easier to use coconut cream and another nut yoghugt+milk.
If you say 9" will work, it's great.
Alanna Taylor-Tobin says
Fabulous โ please keep me posted!
Marianna says
Alanna, such a shame the "make ahead" tips are not included in the printed version. Thanks!
Alanna Taylor-Tobin says
Added - please let me know how you like the recipe!
Marianna Kokoreva says
Thank you Alanna, I will. But it's a difficult one I am on the crust less quiche today :)
Alanna Taylor-Tobin says
That's a solid choice! Please let me know how you like it :)