Paleo Vegan Peach Cobbler

Peach cobbler is such a classic summertime dessert. This paleo version is everything that I hoped it would be: a juicy and sweet filling topped with a crumbly and crispy almond flour topping. This peach cobbler is the real deal; the sweet peach filling is juicy and flavorful while the crumbly topping adds just the right amount of texture and crisp. The combination between the filling and the topping is to die for!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 162 kcal per serving

Ingredients

4 cups - peaches
3 tablespoons - maple syrup
1 tsp - cinnamon
1 pinch - sea salt
2 tablespoons - tapioca flour
1 tsp - lemon juice
¾ cup - almond flour
⅓ cup - tapioca flour
3 tablespoons - coconut sugar
1 pinch - cinnamon
1 tsp - baking soda
¼ cup - coconut oil
2 tablespoons - almond milk
1 tsp - vanilla

Instructions

Preheat oven to 400 degrees Fahrenheit and spray a baking dish with coconut oil spray.
Make the bottom layer first. Peel and core peaches. Slice into 16 or so pieces each.
Mix peaches with remaining bottom layer ingredients in a bowl. Pour into a pie or baking dish.
Add all cobbler topping ingredients to a bowl and mix. Batter should be thick. Drop topping in clumps on top of peach layer.
Bake for 24-25 minutes or until topping is slightly golden and peaches are tender.

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