There are few desserts more comforting than a warm fruit cobbler—juicy peaches bubbling under a golden topping, the whole kitchen perfumed with cinnamon and vanilla. This grain-free peach cobbler has all the comfort of traditional warm fruit cobbler but is made with whole food ingredients and natural sweetness – it’s grain-free, naturally sweetened with maple syrup and honey, and completely dairy-free.
Paired with my naturally-sweetened dairy free raw honey ice cream, it becomes the ultimate late-summer or early-fall treat.
This recipe was inspired by a late-summer afternoon spent peach picking with a friend. We wandered rows of peach trees, balancing carefully on wooden ladders to reach the ripest fruit. The trick, we quickly learned, was to twist each peach gently until it released on its own — no tugging or pulling, otherwise the delicate skin would tear.
The best peaches were glowing with deep red hues, heavy in the hand and fragrant even before biting in. The greener ones looked tempting, but they weren’t ready yet — still firm and a little too tart.
We picked donut peaches, sometimes called Saturn peaches. Their squat, whimsical shape makes them look like nature’s version of a pastry. Flavor-wise, donut peaches are sweeter and less acidic than regular peaches, with a subtle almond-like aroma. They melt on the tongue and feel almost candy-like compared to the classic juicy tang of a standard peach. Both are delicious, but donut peaches add a playful, indulgent quality to desserts like cobbler and I couldn’t wait to turn them into something cozy and nostalgic. This grain free peach cobbler is the result: ripe fruit baked until jammy, topped with a golden grain-free crust, and served with cinnamon-kissed dairy free raw honey ice cream.
Fun fact: honey acts as a natural antifreeze in ice cream. I had to try multiple times to add enough honey for the flavor to come through but not too much to make it way too soft! The result is a sweet spot – it’s softer than most ice creams but that means its scoopable right out of the freezer which is a cool perk! If you like this ice cream check out my Vegan Chocolate Ice Cream and Healthy Magnum Ice Cream Bar (dairy-free)
If you want to take it up another notch it would be delicious with my Vegan Caramel Recipe (Paleo, Dairy-Free)
Why You’ll Love This Recipe
- Grain-free & dairy-free: Made with almond and coconut flour, creamy coconut milk, and naturally sweetened.
- Seasonal Showcases ripe summer peaches with warming spices that transition perfectly into autumn.
- Nourishing ingredients loaded with vitamins, minerals, and healing properties
Ingredients in Grain Free Peach Cobbler and Dairy Free Raw Honey Ice Cream
Peaches Delicious, in season, and loaded with fiber, vitamin C, vitamin A, potassium, fiber, and antioxidants
Almond Flour Make sure to use fine almond flour rather than almond meal for best texture. Almond flour is rich in vitamin E, magnesium, and manganese
Coconut Flour Highly absorbent and adds structure to the topping. It’s rich in fiber and nutrients like iron, potassium, and magnesium
Coconut oil Healthy fat sourced from coconuts
Maple Syrup Maple syrup is not just a sweetener — it’s rich in antioxidants and minerals that complement the peaches naturally.
Raw Honey This honey is kept in its raw form which preserves all of its nutrients, enzymes, and antibacterial properties
Cinnamon Potent antioxidant content and gives the cobbler and ice cream a warm flavor
Coconut milk and cream Coconut milk and cream are healthy sources of fat, vitamins (C, E, B complex), and minerals (magnesium, phosphorus, calcium)
Grain free Peach Cobbler
Ingredients
Peach Filling
- 6 cups sliced peaches ripe
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp lemon juce fresh – about half a small lemon
- 2 tsp arrowroot *mixed with 1 tbsp water to create slurry
- 1 tsp vanilla
Topping
- 1 + 1/3 cups almond flour finely ground flour not meal
- 1 heaping tbsp coconut flour
- 3/4 tsp baking powder I opt for aluminum and corn free
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup pure maple syrup
- 3/4 tsp vanilla extract
- 2 + 1/2 tbsp coconut oil melted and cooled slightly
Instructions
Peach Filling
- Slice peaches and add to a large saucepan with maple syrup, cinnamon, salt, and lemon juice. Cook for a few minutes until peaches soften and start releasing their juices. Then in a small dish mix together arrowroot powder and water to form a slurry. Add to bubbling peaches and stir for a few more minutes until thickened. About 7 minutes total for both steps but will vary depending on ripeness of your peaches. Also note it will continue to thicken and caramelize while baking. Then remove from heat and stir in vanilla. Pour into an 8×8 inch dish and let cool slightly while making your topping.
Topping
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
- Add the maple syrup, vanilla, and melted coconut oil. Stir with a wooden spoon, then use your hands to gently knead until a soft dough forms.
- Flatten the dough as much as possible (creates a nice crisp evenly baked topping) and spread evenly over the filling so that most of the surface area is covered.
- Bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and the filling is bubbly.
- Let cool for at least 10 minutes before serving.
Dairy Free Raw Honey Ice Cream
Equipment
- High powered blender or ice cream maker
Ingredients
- 1 can full fat coconut milk
- 1/4 cup coconut cream This is the thick white cream on top of a chilled can of coconut milk or cream
- 1 cup filtered water
- 7 tbsp raw honey
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 1 tbsp almond butter smooth, unsweetened, unsalted (if salted reduce salt amount to 1/4 tsp)
Instructions
- I like to do this in a blender for ease and creaminess. However if you have a high quality ice cream maker that will work great too!
- Blend everything together in a high powered blender.
- Option 1: Pour blended mixture into a glass container with a tight lid. Chill for several hours/overnight until very firm. Scoop mixture into a high powered blender – make sure it's high powered or it’ll struggle to blend properly* until creamy.
- Option 2: Pour into ice cream maker and make according to machine instructions.
- After either step: I like it best as soft-serve but you can also pour back into the glass container, cover and freeze for another few hours until hardened to a scoopable texture. The cool thing about this ice cream is it scoops right from the freezer without needing to thaw! If for some reason it's too icy or has separated just throw it back in the blender and blend until creamy and smooth again.
- Notes: This ice cream is on the softer side compared to traditional ice cream thanks to the raw honey which acts as a natural antifreeze. It's a delicious soft texture and is scoopable right from the freezer!
Looking for more grain-free naturally sweetened treats? Try my Healthy Cosmic Brownies or The Best Almond Flour Vegan Chocolate Chip Cookies
FAQ
Can I use frozen peaches in this cobbler? Yes, you can! Just simmer peaches a few extra minutes before adding the arrowroot slurry so they release more juice.
Is this peach cobbler paleo-friendly? Vegan friendly? The cobbler itself is yes because it’s sweetened with maple syrup, dairy and egg free. The raw honey ice cream isn’t vegan or paleo – if you are strict you can substitute maple syrup in either case!
What’s the difference between almond flour and coconut flour? Coconut flour is much more absorbant – a little goes a very long way! Both add structure in place of flour.
Can I make this ice cream without almond butter? Yes! I actually tested it this way and liked it in a different way. It’s much lighter. The almond butter adds richness and more of a custard flavor that I ended up going with but it’s not necessary.