Description
In this almond flour peach cobbler, juicy peaches are baked beneath a golden almond flour topping that’s soft, buttery, and perfectly crisp around the edges, all without any gluten or dairy. This simple cobbler highlights the natural sweetness of fresh peaches, and comes together with minimal effort, and is perfect at a backyard barbecue, family gathering, or simply enjoying peach season at home.
Ingredients
- 2 1/2 pounds fresh peaches (about 5 to 6 peaches), peeled and diced
- 3 tablespoons maple syrup
- 1/2 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 egg
- 3 tablespoons unsweetened dairy-free Greek-style yogurt
- 2 1/2 cups blanched almond flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup cold dairy-free butter, grated
Instructions
- Preheat & Grease: Preheat oven to 350F (175C), and grease an oven-safe baking dish.
- Peel, Core & Dice Peaches: Peel the peaches, remove the core and cut the peaches into evenly small cubes.
- Place Peaches & Filling Ingredients in Dish: Place the peeled and diced peaches in an oven-safe baking dish. Add the maple syrup, vanilla extract, cornstarch and ground cinnamon. Stir well until the peaches are evenly coated.
- Bake Until Peaches are Soft: Bake for 20 minutes, or until the peaches begin to soften and release their juices.
- Whisk Egg & Yogurt: In a small bowl, whisk together the egg and dairy-free Greek yogurt. Set aside.
- Combine Dry Ingredients: In a large bowl, combine the almond flour, sugar, lemon zest, baking powder & salt.
- Incorporate Butter into Dry Ingredients: Then, add the cold grated dairy-free butter and work it into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.
- Add Egg-Yogurt Mixture: Add the egg and yogurt mixture to the flour mixture and gently stir until just combined. Do not overmix.
- Stir Baked Peaches: Remove the baked peaches from the oven and give them a gentle stir.
- Spoon Topping Over Peaches: Spoon the topping over the peaches in rustic mounds, leaving some gaps for fruit to bubble through.
- Bake Until Topping is Golden: Return to the oven and bake for an additional 20 minutes, or until the topping is golden brown.
- Cool Slightly Before Serving: Remove from the oven and let cool for a few minutes before serving.
- Garnish & Serve: Serve warm with a scoop of vanilla ice cream or topped with toasted sliced almonds for extra crunch.
Notes
Peaches: I like using fresh peaches during peach season, but you can also use canned peaches if that’s what you have.
Maple Syrup: I like using maple syrup for a natural sweetener, but agave nectar or honey will work as well. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a maple syrup substitute with low glycemic index).
Vanilla Extract: I added a bit of vanilla extract for extra flavor. However, if you are not keen on the taste of vanilla, you may use almond extract instead.
Cornstarch: Cornstarch is used as a thickener to thicken the natural juices from the peaches. If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.
Ground Cinnamon: I like a sprinkle of ground cinnamon for a delicious flavor in this peach cobbler with almond flour, and definitely recommend adding it in.
Egg: The egg helps to bind the ingredients together, so make sure to add it in.
Yogurt: I used dairy-free Greek yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant or allergic to dairy, go ahead and use regular yogurt instead.
Almond Flour: For the best result, make sure to use blanched almond flour (blanched almonds without their skins and which have been processed into a fine flour), as opposed to almond meal (processed whole almonds with their skins on).
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Baking Powder: Baking powder is the only leavening agent to help the topping rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Lemon Zest: For the best lemon flavor, make sure to use freshly grated lemon zest.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant or allergic to dairy, go ahead and use regular butter instead.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
