• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Lifestyle
  • Shop
  • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Lifestyle
    • Shop
    • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Spring

    Paleo Blueberry Peach Cobbler

    Published: Jun 23, 2020 · Modified: Jun 16, 2021 by Mariah Mandile

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    This Paleo Blueberry Peach Cobbler is a summer staple in my house! What's better than fresh fruit baked with a light and flaky pastry, and served with coconut whipped cream on top? The answer is - nothing. It's ridiculously easy to make, low in sugar, gluten-free, and dairy-free!

    Spoon scooping out blueberry peach cobbler.
    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Recipe Tips
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴Ingredient Notes

    Overhead shot of recipe ingredients.
    • Room Temperature Egg - I have not tested the recipe with egg replacements.
    • Melted Coconut Oil - Make sure the coconut oil is measured first, and then melted.
    • Almond Flour - I haven't tested with any other flour!
    • Coconut Sugar - Could also sub with lakanto monkfruit for a lower sugar option!
    • Peaches - Cut into slices. I always opt for organic peaches because they're on the Dirty Dozen list.
    • Frozen Blueberries - Fresh blueberries will work too! I prefer using frozen blueberries because it's a lot cheaper.
    • Lemon Juice - Freshly squeezed is best!
    • Tapioca Flour - This helps to thicken the fruit juice. You an also use arrowroot starch!

    🍴Step by Step Instructions

    Pastry Topping

    1. For the pastry topping, add almond flour and salt into a mixing bowl. Blend with a fork or whisk to break up any flour clumps.
    2. Next, add the egg, vanilla extract, coconut sugar, and coconut oil into a separate bowl. Use a whisk to blend together for about 30 seconds.
    3. Pour the dry mixture into your wet mixture, and fold together with a spatula until a thick, sticky dough forms. Place in the refrigerator while you prep the fruit.
    • Dry ingredients in a mixing bowl.
    • Wet ingredients in a mixing bowl.
    • Pastry topping folded together.

    Fruit Mixture

    1. Add the frozen blueberries, sliced peaches, lemon juice, tapioca flour and a pinch of salt into a mixing bowl. Stir gently with a large spoon until the fruit is fully coated.
    2. Next, add the fruit mixture into a ceramic baking dish. Use the spoon to level it out.
    • Peaches and blueberries in a bowl.
    • Fruit mixture in a mixing bowl with a wooden spoon.

    Putting it all together

    1. Take the dough out of the refrigerator and place it in between two pieces of parchment paper. Use a rolling pin to spread it out into a circle. (Don't make it too big!)
    2. Gently place it on top of the fruit, and peel away the parchment paper. It should cover the fruit, but it doesn't have to go to the edge of the baking dish like a pie.
    • Rolling out pastry dough.
    • Pastry dough rolled out on parchment paper.
    • Fruit mixture in baking dish.
    • Pastry topping on top before going into the oven.

    Baking

    1. Bake the cobbler at 350 degrees for about 30-35 minutes. You'll know it's done when the fruit is boiling, and the pastry is a light golden brown color.
    2. Serve hot with coconut whipped cream or dairy-free vanilla ice cream! Enjoy!
    Baked cobbler with golden brown crust.

    Recipe Tips

    • The pastry doesn't have to cover the entire top - in fact, it's better if it doesn't!
    • I love topping my cobbler with coconut whipped cream, but dairy-free vanilla ice cream would be amazing too!
    • If you don't have a rolling pin, just press the dough out with your hands. If it's too sticky, let it chill for a few extra minutes in the refrigerator.
    • I used a ceramic pie dish for this recipe, but any medium sized pan will work! (Make sure it's deep enough to fit all the fruit.)
    • Want to make single servings? Just split it up into 3-4 smaller baking dishes!
    • I prefer my recipes lower in sugar, but if you want to sweeten up the fruit, just add a couple tablespoons of coconut sugar to the fruit mixture.

    How to store leftovers

    Leftovers can be kept right in the pan, just put a cover or plastic wrap over top. You can also transfer it into an air tight container. It will stay fresh in the refrigerator for up to 5 days.

    More fruity recipes!

    • Gluten-Free Blueberry Muffins
    • Paleo Blueberry Coconut Scones
    • Strawberry Cream Bars (Dairy-Free)
    • Healthy Raspberry Trifle Cups
    • Paleo Peach Crisp Bars

    After you make this Paleo Blueberry Peach Cobbler, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Spoon scooping out blueberry peach cobbler.

    Paleo Blueberry Peach Cobbler

    This Paleo Blueberry Peach Cobbler is a summer staple in my house! What's better than fresh fruit baked with a light and flaky pastry, and served with coconut whipped cream on top? The answer is - nothing. It's ridiculously easy to make, low in sugar, gluten-free, and dairy-free!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 6
    Calories 295 kcal

    Equipment

    • Hand mixer

    Ingredients
      

    • 1 Egg, Room Temperature
    • 1 Tablespoon Coconut Oil, Melted
    • 1 Teaspoon Vanilla Extract
    • 1 + ½ Cups Almond Flour
    • 2 Tablespoons Coconut Sugar You can sub with Lakanto golden monkfruit.
    • ¼ Teaspoon Salt

    Fruit Mixture

    • 4 Peaches
    • 3 Cups Frozen Blueberries
    • 2 Tablespoons Lemon Juice
    • ¼ Teaspoon Salt
    • 2 Tablespoons Tapioca Flour You can sub with arrowroot starch.

    Instructions
     

    Pastry Topping

    • For the pastry topping, add almond flour and salt into a mixing bowl. Blend with a fork or whisk to break up any flour clumps.
    • Next, add the egg, vanilla extract, coconut sugar, and coconut oil into a separate bowl. Use a whisk to blend together for about 30 seconds.
    • Pour the dry mixture into your wet mixture, and fold together with a spatula until a thick, sticky dough forms. Place in the refrigerator while you prep the fruit.

    Fruit Mixture

    • Add the frozen blueberries, sliced peaches, lemon juice, tapioca flour and a pinch of salt into a mixing bowl. Stir gently with a large spoon until the fruit is fully coated.
    • Next, add the fruit mixture into a ceramic baking dish. Use the spoon to level it out.

    Putting it all together

    • Take the dough out of the refrigerator and place it in between two pieces of parchment paper. Use a rolling pin to spread it out into a circle. (Don't make it too big!)
    • Gently place it on top of the fruit, and peel away the parchment paper. It should cover the fruit, but it doesn't have to go to the edge of the baking dish like a pie.

    Baking

    • Bake the cobbler at 350 degrees for about 30-35 minutes. You'll know it's done when the fruit is boiling, and the pastry is a light golden brown color.
    • Serve hot with coconut whipped cream or dairy-free vanilla ice cream! Enjoy!

    Notes

    Recipe Tips

    1. The pastry doesn't have to cover the entire top - in fact, it's better if it doesn't!
    2. I love topping my cobbler with coconut whipped cream, but dairy-free vanilla ice cream would be amazing too!
    3. If you don't have a rolling pin, just press the dough out with your hands. If it's too sticky, let it chill for a few extra minutes in the refrigerator.
    4. I used a ceramic pie dish for this recipe, but any medium sized pan will work! (Make sure it's deep enough to fit all the fruit.)
    5. Want to make single servings? Just split it up into 3-4 smaller baking dishes!
    6. I prefer my recipes lower in sugar, but if you want to sweeten up the fruit, just add a couple tablespoons of coconut sugar to the fruit mixture.

    How to store leftovers

    Leftovers can be kept right in the pan, just put a cover or plastic wrap over top. You can also transfer it into an air tight container. It will stay fresh in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1gCalories: 295kcalCarbohydrates: 33gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 213mgPotassium: 264mgFiber: 6gSugar: 20gVitamin A: 406IUVitamin C: 16mgCalcium: 74mgIron: 2mg
    Keywords easy blueberry peach cobbler recipe, gluten free blueberry peach cobbler, healthy blueberry cobbler, how to make blueberry peach cobbler, paleo blueberry peach cobbler
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Shop this recipe -

    Image of Hand Mixer

    Hand Mixer

    Buy Now →
    Image of Almond Flour

    Almond Flour

    Buy Now →
    Image of Tapioca Flour

    Tapioca Flour

    Buy Now →
    Image of Ello Glass Containers

    Ello Glass Containers

    Buy Now →

    More Spring

    • Fork scooping out pesto pasta.
      Mushroom Pesto Pasta (Dairy-Free)
    • Overhead picture of fruit charcuterie board.
      Healthy Fruit Charcuterie Board
    • Frozen banana bites with dark chocolate drizzled on top.
      Frozen Banana Bites
    • Close up picture of cereal cookies.
      No-Bake Cereal Cookies

    Reader Interactions

    Comments

    1. Ryan

      February 16, 2021 at 11:36 am

      5 stars
      It’s such a yummy combination!! Always reminds me of summer.

      Reply
      • [email protected]

        February 16, 2021 at 12:21 pm

        Yes, it's perfect for summer!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Winter Recipes!

    • Spoon scooping out spicy chicken soup.
      Spicy Chicken Soup Recipe
    • Gingerbread bars with white frosting stacked on top of each other.
      Gingerbread Cookie Bars (Gluten-Free)
    • Gingerbread cookie sandwich cut in half on a small plate.
      Gingerbread Cookie Sandwiches (Gluten-Free)
    • Apple crumble muffins on parchment paper with cinnamon sticks and apples.
      Apple Crumble Muffins (Gluten-Free)

    Trending Recipes!

    • Fork swirling pasta with chicken alfredo with broccoli.
      Dairy Free Chicken Alfredo with Broccoli
    • Spoon scooping out buffalo chicken casserole.
      Buffalo Chicken Casserole with Cauliflower (Dairy-Free)
    • Close up picture of cassava flour bread slice.
      Cassava Flour Bread (Paleo)
    • Holding up slice of vanilla cake with raspberries on top.
      Almond Flour Vanilla Cake

    No-Bake Recipes!

    • Chocolate cherry cup broken in half.
      Dark Chocolate Cherry Cups
    • Spoon scooping out thick chocolate mousse.
      Gluten-Free Chocolate Mousse (Vegan)
    • Cookie dough truffles with sea salt sprinkled on top.
      Cookie Dough Truffles (Gluten-Free)
    • Chocolate pumpkins with pumpkin spice filling.
      Chocolate Pumpkin Butter Cups

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fresh Water Peaches all rights reserved.