Healthy Peach Cobbler

This healthy peach cobbler recipe features tender, lightly sweetened peaches with a beautiful biscuit topping. I love how it’s accidentally gluten-free AND vegan!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 100kcal

Author Arman Liew

Ingredients

5 cups peaches freshly sliced or canned, 750g
1/4 cup brown sugar or any sweetener of choice, 50g
2 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon xanthan gum or 2 tablespoons cornstarch

For the biscuit

1 cup almond flour 100g
2 tablespoon arrowroot powder or cornstarch, 16g
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil melted, 30mL
2 tablespoons maple syrup agave nectar or honey, 30mL
4 tablespoons milk I used unsweetened almond milk, 60mL

Instructions

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. The peaches should be evenly coated and glossy. 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 and the peaches are bubbling.
Remove the peach cobbler from the oven and let it sit for 10-15 minutes before serving.

Notes

TO STORE: Leftover peach cobbler should be refrigerated in an airtight container for up to 1 week. Don’t be surprised if a little peach juice settles around the edges as it sits- that’s completely normal.

TO REHEAT: I find leftovers taste best when reheated in the oven or air fryer at 350°F (180°C) for 5-6 minutes. This helps the topping crisp back up while warming the filling through.

TO FREEZE: Place leftover portions of the cobbler in a freezer-friendly container and freeze them for up to 6 months. I often freeze individual portions for an easy dessert whenever a craving strikes.

Nutrition