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Peach cobbler in a cast iron skillet topped with a scoop of melting ice cream and cinnamon.
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Cast Iron Peach Cobbler: Paleo, Gluten Free

This Cast Iron Peach Cobbler is Paleo, gluten free, and makes the perfect classic summer dessert! It’s full of sweet and buttery flavor and comes together quickly using fresh and real ingredients. Top this dish with a scoop or two of your favorite ice cream for a healthy dessert that everyone will love!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
50 minutes
Servings 8
Calories 310kcal

Equipment

  • Cast Iron Skillet

Ingredients

For Peach Filling

  • 8 fresh peaches skins removed or not!
  • 1 ½ tbsp tapioca flour
  • cup maple syrup
  • 2 tsp lemon juice
  • 2 tsp cinnamon ground
  • ½ tsp nutmeg ground
  • ½ tsp allspice ground
  • ½ tsp salt

For Peach Cobbler Topping

  • 1 ¾ cup blanched almond flour
  • cup tapioca flour
  • 2 tsp baking powder
  • ½ cup maple syrup
  • ½ tbsp vanilla extract
  • ¼ cup ghee melted
  • 2 tbsp dairy free milk

For Topping

  • 1 tbsp cinnamon ground
  • 1 tbsp coconut or maple sugar

Instructions

  • Place sliced peaches (skins removed or not) in a large bowl, sprinkle with tapioca flour for the filling and mix well.
  • Add all other ingredients for the filling to the peach slices and mix well to ensure even coating. Place the peach mixture in the bottom of a well seasoned cast iron skillet.
  • In a medium bowl mix the dry ingredients for the cobbler. Add in the maple syrup, vanilla extract, melted ghee, and milk. Mix well until a dough is formed.
  • Dollop the cobbler topping onto the top of the peaches, then sprinkle the top of the cobbler with the coconut sugar and cinnamon.
  • Bake at 350 degrees F for 35-40 minutes or until toothpick inserted into cobbler comes out clean and the top is golden brown.
  • Remove from the oven, allow to cool slightly, and serve with a scoop of ice cream and a little bit of cinnamon!

Notes

Ingredient Notes
  • Almond Flour - this recipe uses blanched almond flour (with the skins removed).
  • Tapioca Flour - this may also be labeled as tapioca starch. Arrowroot starch works great as well!
  • Ghee - this gives the cobbler that delicious and glass butter flavor while remaining paleo compliant. You can substitute this ingredient with coconut oil or melted butter.
  • Dairy free milk - almond milk, coconut milk, or cashew milk will all work great.
Cooking Notes
  • If you don’t have a cast iron skillet, this recipe can certainly be made in a great casserole dish.
Substitution Notes
  • You can use frozen peaches (or other fruits) in this recipe. Be sure to allow the peaches to thaw completely and then drain the water well before starting the recipe. 
  • To use canned peaches, simply drain the peaches and pat dry before starting the recipe.
  • The almond flour in this recipe cannot be substituted one to one for another gluten free (or gluten containing) flour like coconut, cassava, or all purpose flour.
Storage Notes
  • This cobbler is best kept in an airtight container in the refrigerator for 2-3 days or frozen for up to one month.
  • To reheat it, place it in an oven safe dish in the oven at 350 degrees F until warmed thoroughly.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 257mg | Potassium: 94mg | Fiber: 3g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg