This healthy peach cobbler can be made with fresh or canned peaches, and has a lovely biscuit topping! Made without eggs or dairy, this is perfect to make for your vegan and gluten free friends!
Healthy Peach Cobbler
When it comes to healthy desserts, my favorite recipes to make are chocolate chip cookies, lemon bars, and this healthy peach cobbler.
It’s funny how there is a misconception that canned fruits are unhealthy for you. Having a quick scan of various canned fruits, I was pleasantly surprised that a majority of them have zero added sugar and contain just one ingredient- the fruit itself!
Now, I get where this misconception comes from. Many brands of canned fruits contained syrups, sugars, and other additives which pretty much makes them as healthy as candy. However, if you choose the right ones, they are a great option when the fresh varieties are not available.
I used to only make peach desserts during the warmer months when they were in season. These days, I make them year-round as canned peaches are easily available, and they contain no added sugar or syrups! While I love making a peach pie or a peach smoothie, my favorite peach dessert is a peach cobbler!
I’ve been meaning to share a healthy peach cobbler recipe for quite some time. It’s a fantastic dessert to make using fresh or canned peaches, and uses simple ingredients to make! What I love about this cobbler is that it’s both vegan and gluten free, so no one misses out!
No eggs and no dairy are needed, but you’d never tell. The texture of the filling is gooey and thick, and the topping is flaky and fluffy! It’s sweet and full of peach flavor, and the buttery biscuit takes it to another level!
My friend Mary had a healthy potluck dinner the other night and all her guests were vegan so I made this dessert and everyone begged me for the recipe- They couldn’t believe it was healthy AND vegan!
Ingredients to make this recipe
For the filling
- Peaches– Freshly sliced peaches are preferred, but you can use canned peaches if it is easier for you. If you do want to use the canned variety, be sure that they are in their natural juices and NOT syrup.
- Granulated sweetener of choice– I used allulose, but any granulated sweetener can be used.
- Lemon juice– The acidity keeps the filling gooey and soft, and balances out the sweetness of the peaches.
- Vanilla extract– Adds a lovely touch of vanilla.
- Xanthan gum– Thickens the filling. You can also use cornstarch but you will need to use a full 2 tablespoons if you do.
For the topping
- Almond flour– Blanched almond flour is preferred as it yields a lighter texture.
- Arrowroot flour– Also known as arrowroot powder.
- Baking soda– Helps the topping rise slightly, yet remain fluffy and soft.
- Salt– Balances out the sweetness.
- Coconut oil– Refined coconut oil that has been melted. Unsalted butter can also be used.
- Maple syrup– Adds refined sugar free sweetness. Agave nectar or honey will also work.
- Milk of choice– I used unsweetened almond milk.
How do you make a healthy peach cobbler?
Start by adding all the filling ingredients to a large mixing bowl. Transfer the filling into a lightly greased baking dish and par-bake at 180C/350F for 10-15 minutes. While the filling is baking, prepare the biscuit topping. In a mixing bowl, add the almond flour, arrowroot flour, baking soda, and salt and mix well. Add the remaining ingredients and mix together until a thick dough remains.
Now, remove the par-baked peach filling from the oven. Scoop out portions of the biscuit dough and drop them on top of the peach filling. Place back in the oven and bake for a further 15-20 minutes, until they have become golden brown. Remove the cobbler from the oven and let it cool for 5 minutes, before serving.
Tips to make the best sugar free peach cobbler
- If you use canned peaches, be sure to remove the excess juices.
- If you notice your biscuit topping starting to brown too quickly, cover the baking dish with tin foil and continue to bake until fully cooked.
- Serve this cobbler with a scoop of ice cream or some caramel sauce.
Storing and freezing low sugar peach cobbler
- To store: Vegan peach cobbler should be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place leftover portions of the cobbler in a freezer friendly container and store it in the freezer for up to 6 months.
- Reheating: Either microwave for 30 seconds or warm up in a preheated oven at 180C/350F for 8-10 minutes.
More healthy dessert recipes to try
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Healthy Peach Cobbler (100 calories!)
For the filling
- 5 cups peaches freshly sliced or canned * See notes
- 1/4 cup granulated sweetener of choice
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon xanthan gum
For the biscuit
- 1 cup almond flour
- 2 tablespoon arrowroot powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon coconut oil melted
- 2 tablespoon maple syrup agave nectar or honey
- 4 tablespoon milk of choice I used unsweetened almond milk
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch dish and set aside.
- In a mixing bowl, combine all your filling ingredients and mix until combined. Transfer to the greased dish and spread out in an even layer. Place it in the oven and par-bake it for 15 minutes.
- While the peach filling is baking, prepare the biscuit topping. In a mixing bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt. Add the coconut oil, maple syrup, and milk, and whisk together until a thick dough remains.
- Remove the baking dish from the oven. Drop spoonfuls of the biscuit topping onto the peaches. Place back in the oven and bake for a further 15-20 minutes, or until golden brown on top.
- Remove the peach cobbler from the oven and let it sit for five minutes, before serving.
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