Paleo peach cobbler with fluffy, golden almond flour & cassava biscuits made in about an hour. Gluten-free with vegan & dairy-free options. Plus lots of fruit variations in the recipe notes, below!
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total: 1 hourhour10 minutesminutes
Servings: 6servings
Ingredients
Fruit:
1 ½pounds(680 g) peaches, pitted and cut into thick slices or wedges (about 5 cups)
3tablespoons(30 g) maple syrup
2teaspoonstapioca flour
pinchfine sea salt
Biscuits:
½cup(75 g) cassava flour (or GF AP flour for non-paleo)
½cup(60 g) blanched almond flour (or almond meal)
3tablespoons(30 g) maple sugar or coconut sugar, plus more for sprinkling
1teaspoonbaking powder
¼teaspoonfine sea salt (decrease by half if using salted butter)
4tablespoons(56 g) cold, unsalted butter or vegan butter in 1⁄4-inch dice
¼cup(60 g) unsweetened plant yogurt, such as Forager cashewgurt
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 combination ¼ 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 saltStrawberry 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 flourCranberry 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 saltApple 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 saltNutrition facts are for 1 of 6 servings (without ice cream)