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August 15, 2018

Peach Cobbler (Grain-Free, Gluten-Free, Nut-Free, Egg-Free)

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Peach cobbler is the essence of summer! Sweet juicy peaches topped with a fluffy, buttery, cake-like topping that’s just slightly crisp is one of the best ways I can think of to finish off a meal.

Peach Cobbler Recipe (Grain-Free, Gluten-Free)

I know that peach season is very short, and finding organic peaches can sometimes be a challenge, so you can make this with either fresh or frozen (and thawed) peaches. I made the topping nut-free and if you’d like to make it egg-free, you can make a double batch of my gelatin egg recipe and add it when you add the eggs in this recipe.

Enjoy!

Peach Cobbler Recipe (Grain-Free, Gluten-Free)

Carrie Vitt

Serves 6-8

Peach Cobbler (Grain-Free, Egg-Free, Nut-Free, Gluten-Free)

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

    For the peach filling:
  • 3 ten-ounce bags of sliced frozen peaches, thawed (or about 10 cups of fresh peaches, peeled and cut into wedges)
  • 1/3 cup maple sugar or organic cane sugar
  • 2 tablespoons arrowroot flour
  • 1 tablespoon fresh lemon juice
  • 1/3 cup water
  • For the topping:
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot flour
  • 1/3 cup tapioca flour
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup plus 1 tablespoon maple sugar or organic cane sugar, divided
  • 1 teaspoon baking powder
  • 12 tablespoons cold unsalted butter, cut into tablespoons
  • 2 large eggs, beaten (or make a double-batch of my gelatin egg recipe . I tested the recipe with the gelatin eggs and it works beautifully!)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Place the peaches in a large mixing bowl. Remove about one quarter of the peaches and chop them.
  2. Combine the chopped peaches, maple sugar, arrowroot flour, lemon juice and water in a medium saucepan and heat over medium, stirring constantly until the liquid begins to thicken. Remove from the heat and pour the hot peach mixture over the remaining cold peaches and stir to combine. Pour the peach mixture into an 8 x 11 x 2-inch baking dish and set aside.
  3. Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Spoon dollops of the dough onto the peaches and sprinkle with the remaining 1 tablespoon of sugar.
  4. Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.

Tags

Allergy
soy free
peanut free
treenut free
Egg-Free
Gluten-Free
Wheat-Free

Nutrition

Calories

112 cal

Fat

2 g

Carbs

24 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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7.8.1.2
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https://deliciouslyorganic.net/peach-cobbler-grain-free-gluten-free/
Copyright 2016 Deliciously Organic

Photo credit: Becky Winkler

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday | 7 Comments

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7 Comments

  1. Christine

    August 18, 2018 at 8:18 pm

    Five stars! This was so delicious, and easy to make. Can't wait to try it with other fruit as well. This method of thickening the filling was different than any others I've seen. It worked great! Thank you for this recipe :-)
    Reply to this comment
    • Deliciously Organic

      August 20, 2018 at 10:20 am

      Thank you for the feedback! I made this recipe this weekend with apples and cherries and it was fantastic!
      Reply to this comment
      • Glenna

        November 17, 2019 at 7:36 am

        Has anyone tried this with Stevia?
        Reply to this comment
  2. Caitlin

    August 31, 2018 at 2:57 pm

    Could I swap in coconut oil or ghee for the butter? This looks so good!!
    Reply to this comment
    • Deliciously Organic

      September 4, 2018 at 10:52 am

      I haven't tested the recipe with substitutions, so I'm not sure if that would be a good substitution.
      Reply to this comment
  3. Kristine

    August 31, 2018 at 6:08 pm

    Is there something I could substitute for the butter to make this AIP compliant?
    Reply to this comment
    • Deliciously Organic

      September 4, 2018 at 10:52 am

      I haven't tested the recipe with substitutions, so I can't say what the best sub would be.
      Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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