Paleo Peach Cobbler (Freezer-Friendly)
This Paleo Peach Cobbler is simple, delicious, and freezer-friendly. I make it every summer with our homegrown peaches, and love to tuck extra filling in the freezer for future cobblers.
Wondering how to grow peaches without worms? Read this: How to Grow Worm-Free Peaches Without Pesticides.
Paleo peach cobbler
This cobbler filling combines ripe peaches, coconut sugar, cinnamon, arrowroot flour, and a dash of unrefined sea salt. See how easy it is to mix these ingredients and freeze for later use?
When you’re ready to bake the cobbler, either now with fresh peaches, or later with your frozen and thawed cobbler filling, you’ll simply place the peach mixture in a baking dish (I use a glass pie dish) and add the topping.
The topping will require almond flour, arrowroot flour, coconut sugar, salt, cinnamon, baking powder, coconut oil, milk of choice, and vanilla extract.
I usually make two cobblers when our peaches are ripe, because they store well in the fridge and can be reheated as necessary. For reheating, I recommend covering with foil to prevent extra browning.
Freezing peach cobbler filling
To freeze peach cobbler filling, simply combine the peaches, coconut sugar, cinnamon, arrowroot flour, and salt. Mix well, then place in a gallon-sized freezer bag.
Don’t forget to label with the date and contents!
Later, when you want to use your frozen filling, simply thaw and proceed with the recipe.
Looking for more peach recipes? Try these:
- Homemade Peach Chips
- Peach Glazed Pork Tenderloin
- Home Canned Peaches Without Sugar
- Peach Vanilla Jam for Canning
- Peach Butter for Canning
- Peach Butter Muffins
Make this simple and delicious Paleo Peach Cobbler with fresh summer peaches, and tuck extra filling in the freezer for future cobblers!
- 5 cups peaches, peeled and sliced
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons arrowroot (or tapioca) flour
- dash unrefined sea salt
- scant 2 cups blanched almond flour (or 1 3/4 cup + 2 tablespoons)
- scant 1/2 cup arrowroot (or tapioca) flour (or 1/4 cup + 2 tablespoons)
- scant 1/2 cup coconut sugar (or 1/4 cup + 2 tablespoons)
- scant 1/2 teaspoon unrefined sea salt (or 1/4 teaspoon + 1/8 teaspoon)
- 1 1/2 teaspoon ground cinnamon
- scant 2 teaspoons baking powder (or 1 3/4 teaspoon + 1/8 teaspoon)
- 4 generous tablespoons coconut oil, softened/almost-melted (or 4 1/2 tablespoons)
- 4 generous tablespoons milk of choice: almond, coconut, dairy (or 4 1/2 tablespoons)
- 3/4 teaspoon vanilla extract
- Preheat oven to 375 degrees Fahrenheit and lightly grease a 9″ pie dish with coconut oil.
- Combine peaches with filling ingredients and mix well. If freezing, add this mixture to a labeled freezer bag. If baking, add the mixture to the pie dish.
- For the topping, combine all ingredients in a bowl and mix until smooth.
- Drop by large spoonful onto the peaches and smooth with the back of the spoon if desired.
- Bake at 375 F for about 30 minutes or until the peaches are bubbly and the topping is nicely browned and set.
- Cool for 10-15 minutes and serve with vanilla ice cream. (For paleo, try coconut vanilla ice cream.)
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