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!
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🍴Ingredient Notes
- 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
- 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!
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
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!
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
- 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.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
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Ryan
It’s such a yummy combination!! Always reminds me of summer.
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Yes, it's perfect for summer!