Southern Paleo Peach Cobbler

Southern Paleo Peach Cobbler

Southern Paleo Peach Cobbler

6 Peaches, peeled and diced ( I left the skins on mine because they didn’t have any fuzz)

1/2 cup coconut flour

1/4 cup almond flour

2 eggs

1 tsp cinnamon

1 tsp vanilla paste or extract

3 tbls maple syrup

Southern Paleo Peach Cobbler

Preheat oven to 350 degrees
In a mixing bowl, add coconut and almond flour, 2 eggs, cinnamon, vanilla, and 1 tbsp maple syrup.  Mix well and set aside.
In an oven safe pan/dish, place all the diced peaches, and drizzle the remaining 2 tbsp of maple syrup on top.
Drop small spoonfuls of the flour mixture on top of the peaches, and gently press down or smooth out.
Bake for 35-40 minutes or until crust becomes golden

Southern Paleo Peach Cobbler

*This will be served warm with vanilla ice cream*

Southern Peach Cobbler

I am  happy to say that this was a big hit!

Adapted from:


9 thoughts on “Southern Paleo Peach Cobbler

  1. I just made this cobbler and it has a ton of juice from the peaches that makes the topping soggy. Is there a solution to this?

    • I’m sorry to hear that. I didn’t have that issue when I made mine. Perhaps trying to get peaches that are extremely firm and maybe sprinkle some coconut flour in the peaches before adding the crust on top coconut flour is very dense and will suck up the juices.

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