Don't you just love making peach cobbler during the late summer months!? Fresh, ripe stone fruits are in season and piled high at every local farmer's market and grocery store. Fill your basket with the bounty and let's make a delicious peach cobbler to celebrate. This healthy recipe is free of refined sugar, gluten and dairy! Plus, it can easily be made super low carb / keto-friendly with one simple ingredient swap.
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When peach season rolls around here in Colorado, Palisade becomes the location of choice for many.
This small town, located in the mid-western part of the state, is famous for it's mouthwatering, juicy peaches! I look forward to buying a big box every year.
Fresh fruit cobbler is perfect for breakfast or as a delicious dessert. It's really easy to make and the whole family loves it, so going through a large quantity of peaches is a breeze!
And if you prefer apricots over peaches, be sure to check out this healthy apricot cobbler.
Ingredients & Substitutions
This easy recipe requires just 11 simple ingredients.
- Peaches: deliciously ripe and juicy!
- Agave nectar: use maple syrup or honey if desired. For less sugar, I recommend substituting low-glycemic agave.
- Spices: ground cinnamon, cloves and salt.
- Almond flour: this recipe uses almond flour rather than all purpose flour. Almond flour is a gluten free, lower carb and higher protein option making this dessert healthier than traditional cobbler. Plus, nutty flour paired with sweet peaches is a heavenly combination.
- Baking powder: leaving agent whisked together with almond flour.
- Vanilla extract: pure is best, but imitation will do the trick!
- Egg: adds delicious flavor to biscuit topping.
- Coconut oil: or sub unsalted butter if you're not worried about keeping this recipe dairy free.
- Date paste: you can buy date paste online or at the store (look near the jams/jelly). It's also easy to make your own by blending pitted dates with hot water until a spreadable consistency is reached. Sub no-sugar added fruit preserves of choice if desired. If you want to make this recipe keto, I recommend using 3 tablespoons of low-glycemic agave in lieu of date paste.
How To Make Almond Flour Peach Cobbler
Keep scrolling for complete recipe card and measurements. We’ll start here with a quick overview!
- Preheat oven to 375°F.
- Slice peaches and place them in a 9x13" baking dish. Add agave, cinnamon and cloves. Stir to coat.
- Measure dry ingredients (for topping) into a medium bowl and whisk well.
- Add vanilla, egg, date paste and coconut oil to dry ingredients. Mix until a thick batter forms and spoon over sliced peaches in large clumps.
- Cobble batter together until fruit is mostly covered.
- Bake for 25-30 minutes until golden brown and bubbling.
- Allow to cool and serve with a scoop of vanilla ice cream or whipped topping, if desired!
Step By Step Photos
Date paste or spread is available on Amazon and at most grocery stores.
I recommend looking by the jellies & jams, honey or peanut butter.
If you don't find it there, try the baking isle by the natural/alternative sweeteners.
Still no luck? You can also purchase pitted dates (or remove pits yourself) and blend them up with a little hot water until they reach a spreadable texture!
If you'd rather not make your own date paste and your local grocery store doesn't carry it, you can substitute a no sugar added fruit preserve of your choosing.
Pin it for later!
More Almond Flour Recipes
- Almond Flour Zucchini Chocolate Chip Muffins
- Gluten Free Orange & Chocolate Chip Scones
- Almond Flour Pumpkin Chocolate Chip Mug Cake
- Almond Flour Jam Thumbprint Cookies
- Almond Flour Cookies
Almond Flour Peach Cobbler (Gluten Free)
- 5 large ripe peaches
- 2 tablespoons agave nectar *sub honey or pure maple syrup if desired *see note below for keto-friendly ingredient swap
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 & ¾ cups almond flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¼ cup date paste *see note below
- 2 tablespoons coconut oil *at room temp
Recipe notes:Date paste or spread can be purchased on Amazon (see link) and at most grocery stores. I recommend looking by the jellies & jams, honey or peanut butter. If you don't find it there, try the baking isle by the natural/alternative sweeteners. You can also purchase pitted dates (or remove pits yourself) and blend them up with a little hot water until they reach a spreadable texture! Another option? Substitute a no sugar added fruit preserve of your choosing! Agave: if you're following a keto diet and wish to reduce the carbs in this recipe, I recommend omitting both agave and date paste and substituting 5 tablespoons of low-glycemic agave such as this Madhava Agave Five! Use 2 tablespoons to coat your peaches and 3 in your biscuit topping batter (instead of date paste). This swap will reduce total net carbs to approximately 12.7 per serving.
- Preheat oven to 375°F.
- Slice peaches and place them in a 9x13" baking pan (you can peel your peaches as well if that is your preference)!
- Drizzle agave over top of the peaches and sprinkle with cinnamon/cloves. Mix until all slices are well coated.
- Whisk almond flour, salt and baking powder together in a small mixing bowl. Add vanilla extract, egg, date paste and coconut oil. Mix until everything is well combined (I normally mix by hand but use an electric mixer if you'd like).
- Spoon batter over peach mixture in large clumps and then cobble together until fruit is mostly covered.
- Bake for 25-30 minutes, until golden and bubbly.
- Allow to cool, plate and serve.
- Add toppings such as dairy free whip cream or ice cream if desired and enjoy!
- Allow cobbler to cool completely and cover baking dish in plastic wrap. You can also transfer leftovers to an airtight, food storage container. Refrigerate for 2-3 days. To reheat, microwave in 30 second increments until warmed through.
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