Homemade Peach Cobbler is easy to make with this delicious grain-free recipe. A healthy vegan dessert with fresh peaches and a one-bowl, no sugar topping. You’ll want to make this jammy, saucy, sweet fruit cobbler over and over again.
This post has been updated from the original posted August 8, 2020
Are your fresh peaches begging to be baked into something that is tasty and makes the house smell divine? If you’re short on time, and trying to stay away from refined sugar…Oh, have I got news for you! This gluten-free peach cobbler recipe will fill the bill in all the ways.
No worries, when you’ve got a homemade peach cobbler recipe up your sleeve that’s as casual and healthy as you are.
That’s right, when you’re feeling the summer time L-A-Z-Y come over you, this is the PERFECT dessert. The delicious cousin to pie that’s less fancy, less fussy and this cobbler topping is so good you’ll want to top all your fruit desserts with it. Ah….did I mention it’s also vegan and gluten-free?
How To Make Easy Peach Cobbler
- You’ll need 2 pounds of peaches to make this recipe. This is about 8 medium sized peaches. I recommend getting extra because they’re so good, you may end up snacking on some as you prep. Yup, I speak from experience here.
- First things first….DON’T bother to peel the peaches. Doesn’t get any easier than that. Right? Totally not worth the time or effort. Those beautiful skins will soften when cooked, add color and fiber to your cobbler too.
- Next tip: Cut the peach on the horizontal…yes, I know it’s counter-intuitive. You’ll want to follow the natural seam and cut from the stem down, but don’t. I’m guessing you don’t want a pool of peach juice and a pile of peach pulp on your cutting board, so take my advice, go against the grain and cut across. This the technique I use for grilled peaches too.
- Then, twist and your peach should come apart easily into one half with the pit and one without.
How to cut Peaches for Cobbler
- Next, remove the pit and using a sharp knife, cut the peach halves into slices.
- Finish slicing all the peaches and then load them into the baking dish.
- I like to use a deep dish and load up on peaches….after all, they are the star of the show! Doesn’t really matter how you do it, since they’ll be covered by the topping.
- Just keep loading the peaches in layers until the dish is full.
- Quickly whisk together maple syrup, lemon juice, arrowroot powder and cinnamon and pour that over the peach slices. This is where the jam-like yummy sauce comes from.
Gluten-Free Cobbler Topping
- The Gluten-Free, Vegan Cobbler Topping is so easy to make in just one bowl.
- Whisk together wet ingredients: almond milk, maple syrup, vanilla and lemon juice. Then add the tahini.
- Mixing in the dry ingredients is easy and the baking soda is activated by the lemon juice so the cobbler topping rises just like biscuits.
Now things are going to get fun! This is my favorite part….cobbler works well with my personality. You can wing it. Just scoop up some topping and blob it onto the peaches. It doesn’t have to be even, or perfect. The topping doesn’t even have to totally cover the fruit.
Wham. Bam. Thank you. Done. 10 minutes to prep. 40 minutes to cook. That’s it. Meet your summer bestie. Fresh Homemade Healthy Peach Cobbler.
You’re going to want to get up close and personal with this biscuit type topping. Vegan, Gluten-Free, NO SUGAR and absolutely delish! Cobbler isn’t just for peaches you know. You can use this recipe with nectarines, plums, apples, pears, berries….or a combo any of your favorite fruits…YUM!
Delicious, jammy, drippy, juicy peaches with biscuit like, sweet, crumbly topping. Just what summer afternoons and evenings are made for.
Homemade Peach Cobbler
- 2 lbs. fresh peaches*
- 2 Tablespoons maple syrup
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons arrowroot powder
- 1 teaspoon cinnamon
- ⅓ cup plant milk*
- 1 Tablespoon apple cider vinegar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup tahini
- 2 cups almond flour
- ¼ cup arrowroot powder
- 1 teaspoon baking soda
- pinch sea salt
- Preheat oven to 350
- SLICE PEACHES: The easiest way to do this is to halve them HORIZONTALLY along the core. This is counter-intuitive to the way you usually do it. Trust me though (especially if your peaches are ripe….cutting the other way will result in a puddle of juice along with some peach pulp mess). Turn the two halves against each other to "twist" them apart. Then, slice into thin wedges. Place peach slices into a 8 x 8" square baking pan.
- MAKE PEACH SAUCE: Combine maple syrup, lemon juice, arrowroot and cinnamon using a whisk. Then, pour the mixture over the peaches in the baking pan.
- MAKE COBBLER TOPPING: In a medium sized bowl, whisk together the milk and vinegar. Then add in the maple syrup and vanilla. Mix in the tahini until well incorporated and a uniform texture appears. MEasure on the flour, arrowroot, baking soda and salt and then mix until well combined, but do not overmix.
- Scoop large dollops of topping onto peaches. It may not cover the entire surface and that is OK. Random holes are fine….it’s a cobbler, not a pie.
- Sprinkle the top with cinnamon and bake for 40 minutes until golden brown on top and bubbly on the sides. Stick a toothpick into a piece of the topping to be sure it’s cooked all the way through.
If you want to peel them, go for it! BUT…let me tell you, it’s totally not necessary and not worth the effort! I shied away from baking with peaches for years because I thought you HAD TO peel them….I’m so sorry I missed out on delicious recipes like this one.
Yes! Make sure to thaw completely, and drain off any excess liquid from the freezing process, before loading into baking dish.
Yes…but it you don’t want a soggy topping, make the two parts separately. Line a baking tray with parchment. Fill the baking pan with peaches, as directed. Spoon the biscuit like topping onto the parchment paper (instead of on top of peaches)in similar size to the pan with the peaches. Bake as directed. Store peaches, covered in fridge. Store topping covered at room temp. Just before serving, assemble and reheat in 350 oven until heated through.