This week I’m bringing you the last of the summer peach recipes. This Paleo peach cobbler is both gluten-free, as well as refined sugar-free. The peaches and raw honey are what brings in the sweetness for this cobbler. I pretty much love cobbler of any kind, in fact, the more ‘cobbler’ and less fruit the better. But that’s because I love me some crusty carb goodness, which is why I work in gluten-free options so I can still enjoy my favorites without the ingredients that tend to make me feel blah.
As I previously mentioned, the raw honey is the key ‘sweet’ ingredient here. With that being said, this cobbler does have a strong honey flavor. So, for my friends who aren’t strong honey fans, this might not be the cobbler for you. That’s my PSA for my non-honey loving friends. Ironically, this cobbler has a bit of a custard like texture even though there is only one egg included in the ingredients. I will also suggest making these either in individual ramekins or in an 8×8 baking dish, no bigger. Otherwise, you’re cobbler will come out fairly thin. Whomp, whomp.
Gluten-Free Paleo Peach Cobbler
- 2 cups fresh peaches; pealed pitted and sliced
- 1/4 cup water
- 4 tbsp. grass-fed butter
- 3/4 cup gluten-free flour I use Cup4Cup Multipurpose gluten-free flour
- 1 egg
- 3/4 cup full-fat canned coconut milk
- 1/4 cup raw honey
- 1 tsp. pure vanilla extract
- 1/4 tsp. cinnamon
- 1 tbsp. organic cane sugar
- Coconut cream or organic half & half
Preheat oven to 350 degrees F.
In a medium sized saucepan, add peaches and water and bring to a boil. Reduce heat and simmer for about 10 minutes.
Melt butter and pour into the 8x8 baking dish, or evenly into individual ramekins.
In a small bowl, combine gluten-free flour, coconut milk, egg, honey and vanilla. Mix until well combined.
Pour batter into 8x8 baking dish, or evenly into individual ramekins and sprinkle with cinnamon and cane sugar.
Bake for 25-30 minutes or until the cobbler begins to brown.
Serve with homemade coconut cream or your own topping of choice.