Peach Cobbler made over — no gluten, grains, dairy, eggs or sugar! (Paleo, Vegan & Low-Carb) This effortless summer classic has juicy fresh peaches baked under a scrumptious cookie-like topping. An easy, no-fuss recipe the whole family loves.
This cobbler was DELICIOUS. The perfect ratio of soft juicy peaches to cookie crumbles and a cold creamy scoop of vanilla on top! The flavors, textures and tastes were a big hit with me and my whole family.
I am crazy about this PEACH COBBLER. Honestly, I didn’t want to make it, haha. But I’m stepping out of my comfort zone again and trying new things. And I keep surprising myself. I LIKE IT. I’m so glad I tried it. It’s going to be on our regular summer rotation at my house.
IN WITH THE NEW
Just a few weeks ago I made my very first Blueberry Cobbler, and man oh man it was TASTY. Like, blow my taste buds away, crazy delicious.
So I just HAD to experiment with ANOTHER cobbler of another variety. Peach season is in full swing here in Texas and my local Aldi is just busting at the seams with fresh ripe peaches for cheap (you know I LOVE that place!)
Anyway, I had some reservations about peaches. Remember my Peaches ‘n Cream Pie from last summer? It took a lot of courage for me to make that one, lol! But I was so glad when I did. Cooked fruit is relatively new to Pretty Pies, but I’m diggin it!
Soft, sizzling peaches covered in warm cakey crumbles topped with a scoop of homemade ice cream. YUM!
I may be a recovering picky eater with weird food aversions and such, but lately I am challenging myself to open up more. To new foods, new people and new experiences. I’m determined to make the most out of this little life I’ve been given and get out of my bubble of a world and go and explore.
Some of my friends have seriously inspired me to travel, to take chances, and to live with more abandon. That’s so not like me to live without abandon, haha. But life is too short to live stuck in the same place, doing the same things, EATING THE SAME FOODS, ha.
Easy as 1 – 2 – 3
One of the things I majorly LOVE about this cobbler is how EASY it is. It takes very little prep time (and no soaking/chilling/WAITING oh-so-patiently like my FAV recipes, vegan cheesecakes. <– worth it though)
Got all the ingredients? You are GOOD TO GO. It’s a spur-of-the-moment and failure to plan people’s ideal recipe, haha.
First, grease your dish, and throw in some sliced peaches. Note – we are NOT peeling the peaches, because to me, it’s not worth the extra hassle. I happen to love the peels. It adds just a little bit more bite, instead of having some goldfish swimming around under there. Noooo. Toss the peaches in cinnamon, sweetener and starch (to make it saucy).
The WARM CRUMBLY Topping
2. Next, prepare the topping. You’ll need some flax “egg” to help it hold together, so it’s not just a pile of crumbs. (Flax egg is just ground flaxseed and water that gels together. I know it sounds weird lol.)
Then mix together all the topping ingredients and spread them on top of the peaches. (We’re using almond flour to make this Gluten & Grain-FREE. Yasss, my body thanks me for that.)
Throw it in the oven and wait for your home to fill with the aroma of sizzling peaches! Mmmmm.
Family & Kid Approved
When my hubby and kids tasted this, they IMMEDIATELY said “Mmmmmm!!!” haha! I was not expecting that sort of enthusiastic response. (Typically they’re just so focused on stuffing their faces as quickly as possible there’s no time for talk, ha)
So I know this recipe’s a KEEPER when my gluten-dairy-sugar LOVING family actually LOVES this GF/DF/SF dessert 😉
Yeah.. I didn’t put ANY SUGAR in this one. With my Blueberry Cobbler I used some maple syrup to sweeten it up, but here I used just a little pure stevia powder. AND IT WORKED BEAUTIFULLY. Yay!
But if you wanna use maple syrup in this one, you totally can. It’s flexible.
Low Carb vs Full Carb
I just wanna point out that a conventional peach cobbler has about ONE HUNDRED grams of carbs per serving, according to this recipe I found.
Omg, WHAT?!!? That’s INSANE. You do NOT need that much sugar for a cobbler to taste amazing! PROMISE. My recipe has 8 net grams of net carbs. EIGHT.
Other sugar-free sweeteners such as granulated monkfruit/erythritol may make it on the crisp side, but may work fine. I would try 2 or 3 Tbs and taste the dough. You can always add more.
For non-low carb, replace the stevia with pure maple syrup. Just a drizzle over the peaches, and replace the coconut milk + stevia in the topping with 2 Tbs maple syrup.
Flax replacement: use one regular egg instead of flax and water, but reduce the milk by 1 Tbs.
Need help replacing another ingredient? Leave a comment below.
Make it Next-Level
If you want to take this cobbler to the next LEVEL, over the top, add a scoop of this 4-ingredient dairy-free ice cream!
Oh. my. word. I even liked this cobbler served chilled the next day. It absorbed some of the peach juices and was perfectly sweet and tasted like peach shortcake!! Mm mm mmmm goooood.
How to Store
Keep refrigerated for up to 5 days. Freezing is not recommended due to the change of texture of the peaches. But you can enjoy this as a warm dessert or even a cold breakfast!
Click the image below to save this recipe on Pinterest. Follow me on Pinterest for more deliciously healthy recipes, too!
Summer’s not complete with Peach Cobbler! Lighten up with this deliciously healthy version, with a FRACTION of the carbs of conventional recipes. Free from Gluten/Grains & Dairy and Sugar | #Vegan, #Paleo & #LowCarb #healthyrecipe from PrettyPies.com
Low-Carb Peach Cobbler (Gluten-Free, Dairy-Free)
Soft, sizzling peaches covered in warm cakey crumbles topped with a scoop of homemade ice cream. You won't miss the flour, butter or sugar!
Preheat oven to 375. Grease 8x6 glass baking dish.
Place sliced peaches in baking dish.
Sprinkle with starch, cinnamon and stevia and stir to coat. Set aside.
To make the topping:
In a small bowl, stir together flax and water and set aside for a couple of minutes to thicken. Melt coconut oil in a glass measuring cup in the microwave or on the stovetop.
In a medium mixing bowl, whisk together almond flour, stevia and salt.
Pour flax mixture, coconut milk and melted oil over the flour mixture. Mix well with a fork or pastry blender.
Dollop topping over peaches and smooth with a spatula.
Bake for about 25 minutes until lightly golden and bubbly underneath. Optional: broil on low for an additional 1-2 min to make more golden brown.
Allow to cool for 5 minutes. Enjoy with a scoop of vanilla ice cream 🙂
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Note, this recipe makes a smaller batch than conventional full-pan cobblers (I used an 8x6" pan) To fill an 11x13 pan, I would double the recipe.
Nutrition Facts
Low-Carb Peach Cobbler (Gluten-Free, Dairy-Free)
Amount per Serving
Calories
275
% Daily Value*
Fat
24.62
g
38
%
Saturated Fat
9.48
g
59
%
Polyunsaturated Fat
0.57
g
Monounsaturated Fat
0.76
g
Sodium
11
mg
0
%
Potassium
112.12
mg
3
%
Carbohydrates
12.4
g
4
%
Fiber
4.41
g
18
%
Sugar
7.29
g
8
%
Net Carbs
8
g
Protein
6.93
g
14
%
Vitamin A
244.5
IU
5
%
Vitamin C
3.13
mg
4
%
Calcium
65.92
mg
7
%
Iron
1.56
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Do you know if flax/chia egg replacement even works for coconut flour recipes? I tried it once with chia 1 tbsp + 1/4 cup x2 of water and the baked item (cookies that required a lot of eggs) did not turn out proper!
Flax /chia eggs don’t work with coconut flour unfortunately. Coconut flour is really tricky to bake with since it’s so absorbent and dry. I don’t recommend trying substitutions. It need the regular eggs.
I’m using a very low carb diet. I used 1.5 recipe for a 9″ square pan.
My peaches were (sliced and frozen) tree-ripened freestone peaches from summer. I thawed the peaches before using.
For the topping, I used the almond flour and coconut oil, 2 eggs, 1 Tbsp almond milk, 2 tbsp Lakanto maple flavored syrup with monkfruit, and added a handful of chopped walnuts for flavor. Cooked about 40 minutes. Amazing! My husband had his with ice cream. I just poured a bit of whipping cream over mine. It was heavenly!
Multiply the ingredient quantities by 1 1/2 in order to fill a 9” square pan 🙂 Or change the serving size appropriately in the recipe card for it to calculate it for you
Looks delicious! Quick question…Do we use coconut oil at room temp (solid)? If so, how do we incorporate it into flour etc? (Not a baker, can you tell?) Or do we liquify it first? Thanks so much! Peace, Beki
16 Comments
Joanie
It looks Soooo good. I can’t wait to taste i!
Emily
Thanks! Let me know if you try it
Jodie Anderson
I’ve recently gone to a low carb diet and am looking for recipes to help with that. Will give this a try.
Emily
Hope you enjoy! I’ve got tons of low-carb treats on my site and in my cookbook Let me know if you ever need help or a recommendation
Faiza
Do you know if flax/chia egg replacement even works for coconut flour recipes?
I tried it once with chia 1 tbsp + 1/4 cup x2 of water and the baked item (cookies that required a lot of eggs) did not turn out proper!
Emily
Flax /chia eggs don’t work with coconut flour unfortunately. Coconut flour is really tricky to bake with since it’s so absorbent and dry. I don’t recommend trying substitutions. It need the regular eggs.
Diane saady
This is a fabulous recipe! I have used not only peaches but cherries, black berries and blueberries!
Emily
Thank you! I’m so glad you enjoyed and it worked equally well with other fruit
Cathy Pitts
I’m using a very low carb diet. I used 1.5 recipe for a 9″ square pan.
My peaches were (sliced and frozen) tree-ripened freestone peaches from summer. I thawed the peaches before using.
For the topping, I used the almond flour and coconut oil, 2 eggs, 1 Tbsp almond milk, 2 tbsp Lakanto maple flavored syrup with monkfruit, and added a handful of chopped walnuts for flavor. Cooked about 40 minutes. Amazing! My husband had his with ice cream. I just poured a bit of whipping cream over mine. It was heavenly!
Emily
Wonderful! Thanks for letting me know. I’m so happy you enjoyed
Mary
I am excited to try this recipe; however, what does this mean:
” I used 1.5 recipe for a 9″ square pan.”… Specifically, 1.5 recipe?
CATHY PITTS
MARCH 15, 2020 AT 2:58 AM
Emily
Multiply the ingredient quantities by 1 1/2 in order to fill a 9” square pan 🙂
Or change the serving size appropriately in the recipe card for it to calculate it for you
Beki Sciacca
Looks delicious! Quick question…Do we use coconut oil at room temp (solid)? If so, how do we incorporate it into flour etc? (Not a baker, can you tell?)
Or do we liquify it first?
Thanks so much!
Peace,
Beki
Emily
Hi, you will need to melt the oil first 🙂 I will clarify the instructions to be more clear. Sorry about that! Hope you enjoy!
c
i found i could not spread top layer any suggestions
Emily
You can dollop it on and press gently with a spatula to smooth out a little bit. Doesn’t have to be completely spread out 🙂