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Paleo Peach Cobbler | Roots & Boots

Paleo Peach Cobbler (Freezer-Friendly)

  • Author: Kathleen | Roots & Boots
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert


Make this simple and delicious Paleo Peach Cobbler with fresh summer peaches, and tuck extra filling in the freezer for future cobblers!



Cobbler filling

  • 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

Cobbler topping

  • 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


  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a 9″ pie dish with coconut oil.
  2. 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.
  3. For the topping, combine all ingredients in a bowl and mix until smooth.
  4. Drop by large spoonful onto the peaches and smooth with the back of the spoon if desired.
  5. Bake at 375 F for about 30 minutes or until the peaches are bubbly and the topping is nicely browned and set.
  6. Cool for 10-15 minutes and serve with vanilla ice cream.  (For paleo, try coconut vanilla ice cream.)

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