GF Vegan Peach Cobbler
Hungry for some GF-vegan Peach Cobbler? It’s your lucky day! While it’s hardly peach season in North America, for some reason today is National Peach Cobbler day in the US—go figure!? So I thought I’d share my go-to recipe for Peach Cobbler. This delicious dessert has been around since at least the 1700s when it was first made with a biscuit-like topping over fresh peaches.
For my gluten-free, vegan recipe I prefer a more nutty-crumbly topping rather than a biscuitey topping. From a nutritioinal standpoint, peaches are rich in vitamins C and A which help support a healthy immune system and benefit eye health. And they’re also a good source of iron and potassium. So since most of us are vitamin or mineral deficient these days, peaches are a great nutritional choice.
However, they do currently top the EWG Dirty Dozen list in 5th place, so ensure you’re eating organic peaches and peel them for less pesticide residue. If you don’t have fresh peaches available, frozen is your next best bet. Frozen fruits and veggies are typically flash-frozen just after harvesting (sometimes litterally right in the field!) and retain most of their nutrients.
If you can’t find frozen peach slices, then opt for canned in water. Avoid canned in light or heavy syrup if at all possible, as that’s just a ton of empty calories you don’t need. And canned fruits sometimes contain high fructose corn syrup which is very inflammitory to the body.
Enjoy this GF-vegan Peach Cobbler on National Peach Cobbler Day!
GF Vegan Peach Cobbler
Ingredients
Filling
- 6 organic peaches* sliced, (OR 4 cups frozen or canned peach slices, drained)
- 2 TBSP fresh grated ginger, (remove skin)
- 1 TBSP vanilla
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/4 cup tapioca flour
Topping
- 2 cups gluten-free, keto, or paleo granola**
- 3/4 cup almond flour
- 1 tsp cinnamon
- 1/4 cup coconut oil + extra for greasing pan
Instructions
- Preheat oven to 375°.
- Grease 9×13 pan w/ coconut oil.
- Add the sliced peaches to a large saucepan (if using frozen peaches, thaw and drain first).
- Stir frequently, over medium heat for 3-5 minutes, until peaches release liquid.
- Reduce heat to medium-low and add tapioca flour, vanilla, cardamom, and cinnamon.
- Stir and cook for another 5+ minutes, stirring frequently, until the peaches are soft and the liquid is thick and sauce-like.
- Spread mixture into bottom of the greased pan.
- In medium bowl, mix together gluten-free granola, almond flour, coconut oil, and cinnamon.
- Sprinkle mixture over top of peaches in pan.
- Cover w/ foil and bake for 40-45 minutes.
- Uncover and bake for 5 more minutes to brown topping.
- For an extra treat, serve with coconut-vanilla vegan ice cream
Notes
