This Cast Iron Peach Cobbler is Paleo, gluten free, and makes the perfect classic summer dessert! It’s full of sweet and buttery flavor and comes together quickly using fresh and real ingredients. Top this dish with a scoop or two of your favorite ice cream for a healthy dessert that everyone will love!
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Why You'll Love This Recipe
- Cast Iron Skillet Cobbler - Making peach cobbler in a cast iron pan not only makes the presentation perfect, but the edges crisp up beautifully while the middle remains soft and buttery.
- Easy and Delicious - This recipe comes together quickly and is so full of delicious summer flavors! Serve this dish as a healthy dessert after your favorite meals like these Blackstone BBQ Bacon Smash Burgers or this Traeger Smoked Chicken Breast.
- A healthy twist on a classic dessert - with a few simple swaps, you would never know that this old fashioned peach cobbler is a guilt free dessert made with real ingredients.
- Paleo + Gluten Free Dessert - This cobbler is topped with a gluten free biscuit mix and is also paleo compatible. For more gluten free baking try these Healthy Baked Donuts and these Paleo Shortbread Cookies.
Ingredients Needed
For Peach Filling
For Cobbler Topping
Ingredient Notes
- Almond Flour - this recipe uses blanched almond flour (with the skins removed).
- Tapioca Flour - this may also be labeled as tapioca starch. Arrowroot starch or flour works great as well!
- Ghee - this gives the cobbler that delicious and classic butter flavor while remaining paleo compliant. You can substitute this ingredient with coconut oil for a vegan peach cobbler or melted butter.
- Dairy free milk - almond milk, coconut milk, or cashew milk will all work great.
For Topping
I like to sprinkle the cobbler with a mixture of cinnamon and coconut sugar before baking. Coconut sugar is a great paleo substitute to brown sugar. You can use maple sugar as well.
Dairy free ice cream - There is nothing better than a scoop of your favorite vanilla ice cream over a warm bowl of classic peach cobbler. If you are strictly paleo, be sure to check the ingredients to make sure they are compatible. Vixen Kitchen makes a great paleo vanilla gelato, or you can make your own!
How To Make This Recipe
- Place the sliced peaches in a large mixing bowl, sprinkle with the tapioca flour and mix well.
- Add all other ingredients for the filling to the peach slices and mix well to ensure even coating.
- In a medium bowl mix the dry ingredients for the cobbler. Add in the maple syrup, vanilla extract, melted ghee, and milk. Mix well until a thick dough is formed.
- Place the peach mixture in the bottom of a well seasoned cast iron skillet.
- Dollop the cobbler topping onto the sliced peaches and flatten slightly with the back of a spoon.
- If desired sprinkle with maple sugar and cinnamon.
- Bake at 350 degrees F for 35-40 minutes or until toothpick inserted into cobbler comes out clean and peaches are soft.
- Remove from oven and serve with your favorite vanilla ice cream!
Note: If you don’t have a cast iron skillet, this recipe can certainly be made in a great casserole dish.
Paleo Cobbler Variations
This peach cobbler recipe can be customized to your liking by using your favorite fresh fruit:
- Peach Blueberry Cobbler - Add in a cup or two of blueberries to your ripe peaches for a delicious flavor combo!
- Blackberry Cobbler - Swap out the peaches in this recipe for blackberries to make a classic blackberry cobbler.
- Summer Berry Cobbler - Use a combo of all of your favorite berries for another great summer dessert!
- Apple Cobbler - Substitute the peaches for apples to make a delicious healthy cobbler recipe year round! Apple cobbler is a great one to make when it's not currently peach season.
- Smoked Peach Cobbler - Use these smoked peaches in this recipe for a delicious twist! Instead of smoking the peaches for an hour, smoke them for 30 minutes. You can even make this cobbler on a Traeger grill using the same directions as the oven.
Recipe FAQ's
No, unfortunately gluten free flours like almond flour cannot be substituted one to one for another gluten free (or gluten containing) flour like coconut, cassava, or all purpose flour. I never recommend substituting flours in a recipe that doesn’t specifically state it has been tested.
This cobbler is best kept in an airtight container in the refrigerator for 2-3 days or frozen for up to one month. To reheat it, place it in an oven safe dish in the oven at 350 degrees F until warmed thoroughly.
Yes! You can definitely use frozen peaches (or other fruits) in this recipe. Be sure to allow the peaches to thaw completely and then drain the water well before starting the recipe. If you don’t allow the peaches to thaw, the moisture will release while cooking and your cobbler will be runny.
To use canned peaches, simply drain the peaches and pat dry before starting the recipe.
More Paleo Dessert Recipes You'll Love
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📖 Recipe
Cast Iron Peach Cobbler: Paleo, Gluten Free
Equipment
- Cast Iron Skillet
Ingredients
For Peach Filling
- 8 fresh peaches skins removed or not!
- 1 ½ tbsp tapioca flour
- ⅓ cup maple syrup
- 2 tsp lemon juice
- 2 tsp cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp allspice ground
- ½ tsp salt
For Peach Cobbler Topping
- 1 ¾ cup blanched almond flour
- ⅓ cup tapioca flour
- 2 tsp baking powder
- ½ cup maple syrup
- ½ tbsp vanilla extract
- ¼ cup ghee melted
- 2 tbsp dairy free milk
For Topping
- 1 tbsp cinnamon ground
- 1 tbsp coconut or maple sugar
Instructions
- Place sliced peaches (skins removed or not) in a large bowl, sprinkle with tapioca flour for the filling and mix well.
- Add all other ingredients for the filling to the peach slices and mix well to ensure even coating. Place the peach mixture in the bottom of a well seasoned cast iron skillet.
- In a medium bowl mix the dry ingredients for the cobbler. Add in the maple syrup, vanilla extract, melted ghee, and milk. Mix well until a dough is formed.
- Dollop the cobbler topping onto the top of the peaches, then sprinkle the top of the cobbler with the coconut sugar and cinnamon.
- Bake at 350 degrees F for 35-40 minutes or until toothpick inserted into cobbler comes out clean and the top is golden brown.
- Remove from the oven, allow to cool slightly, and serve with a scoop of ice cream and a little bit of cinnamon!
Notes
- Almond Flour - this recipe uses blanched almond flour (with the skins removed).
- Tapioca Flour - this may also be labeled as tapioca starch. Arrowroot starch works great as well!
- Ghee - this gives the cobbler that delicious and glass butter flavor while remaining paleo compliant. You can substitute this ingredient with coconut oil or melted butter.
- Dairy free milk - almond milk, coconut milk, or cashew milk will all work great.
- If you don’t have a cast iron skillet, this recipe can certainly be made in a great casserole dish.
- You can use frozen peaches (or other fruits) in this recipe. Be sure to allow the peaches to thaw completely and then drain the water well before starting the recipe.
- To use canned peaches, simply drain the peaches and pat dry before starting the recipe.
- The almond flour in this recipe cannot be substituted one to one for another gluten free (or gluten containing) flour like coconut, cassava, or all purpose flour.
- This cobbler is best kept in an airtight container in the refrigerator for 2-3 days or frozen for up to one month.
- To reheat it, place it in an oven safe dish in the oven at 350 degrees F until warmed thoroughly.
Nutrition
Love this recipe? Consider leaving a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page. We LOVE to hear from you!
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