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Almond flour peach cobbler on a white plate.
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5 from 3 votes

Almond Flour Peach Cobbler (Gluten Free)

Fresh, ripe peach slices coated with agave nectar, cinnamon and cloves. Cobble slices together with a tasty almond flour batter, lightly sweetened with date paste and bake. The perfect treat for late summer months!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast, Gluten free dessert, Gluten-Free Peach Cobbler Recipe, Healthy Dessert, Summer Desserts
Servings: 8
Calories: 275kcal
Author: Stacey Adams

Ingredients

Filling:

  • 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

Topping:

  • 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. 

Instructions

  • 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!

Storing leftovers:

  • 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.

Nutrition

Serving: 1/8th of recipe | Sugar: 22g | Fiber: 5.5g | Calories: 275kcal | Fat: 17g | Protein: 7.5g | Carbohydrates: 30g