Paleo Peach Cobbler

*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!

Paleo Peach Cobbler

A very sweet friend of mine brought me some fresh, organic Georgia Peaches the other day. These peaches were seriously the best peaches I have ever had, they were like candy, I could have eaten them all that day, but as soon as hubby saw them his face lit up and he asked me to make him peach cobbler (his absolute favorite) Even though I really wanted to hoard the peaches for myself, I couldn’t resist my cobbler deprived husband and caved and made him a delicious paleo peach cobbler.

Paleo Peach Cobbler
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  • 8 fresh (organic preferred) peaches – peeled, pitted and sliced into wedges
  • 1/4 cup raw local honey
  • 1/4 cup coconut sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fresh squeezed lemon juice
  • 2 teaspoons arrowroot powder
  • Topping:
  • 1 cup almond flour
  • 1/4 cup honey
  • 1/4 cup plus 2 tbsp coconut sugar
  • 1 teaspoon baking powder (you can also use 1/4 tsp baking soda & 1/2 tsp cream of tartar, if you are against using baking powder )
  • 1/2 teaspoon salt
  • 6 tablespoons coconut oil or grass fed butter, chilled
  • 1/4 cup boiling water
  • 1 tsp cinnamon


  1. Preheat oven to 425
  2. In a large bowl, combine peaches, 1/4 cup honey, 1/4 cup coconut sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and arrowroot.
  3. Toss to coat evenly, and pour into a 2 quart baking dish.
  4. Bake in preheated oven for 10 minutes.
  5. While filling is baking, combine almond flour, 1/4 cup honey, 1/4 cup coconut sugar, baking powder (or substitute), and salt in a mixing bowl
  6. Blend in coconut oil or grass fed butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  7. Stir in boiling water until just combined (you may need more or less water based on the brand of almond flour you use)
  8. Remove peach filling from oven (reduce heat to 350 degrees) and drop spoonfuls of topping over them.
  9. Mix together 3 tablespoons coconut sugar and 1 teaspoon cinnamon and sprinkle all over the cobbler.
  10. Bake at 350 for 25-30 minutes.


If you have an excess of peaches, this is by far the best use for them, so the next time the store is having a sale, stock up and make yourself some amazing cobbler and serve it with a side of paleo vanilla ice cream for the best late summer dessert!

Happy Baking!


  1. Charlotte Moore says

    This sounds wonderful. I am a bit confused about where it says take peach mixture out of oven and lower temp to 350. What temp do you start out with and do you cook the peaches first?

    • Jordyn says

      EEEK!!! Looks like part of the recipe is completely missing o_o I’ll fix that ASAP. Not sure how it didn’t get added….Thanks so much for letting me know!

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