Homestyle Peach Cobbler (Gluten-Free, Dairy-Free)
Simple, fresh, and so delicious, Homestyle Peach Cobbler (Gluten-Free, Dairy-Free) is the perfect summer dessert.
Before I founded Real Food Whole Life, I wasn’t much of a baker. I guess I just prefer the casual nature of throwing in a pinch of this and handful of that, tasting, and then making adjustments along the way.
Baking, on the other hand, requires precise measuring, which I haven’t always had the patience for.
But as I (and my family) have transitioned into the Real Food Whole Lifestyle, I realized that, in order to enjoy our favorite desserts without relying on refined sugar, gluten- or dairy, I would need to start developing new recipes.
Baking is still a bit tricky for me, but over the past few years I’ve found my grove, and have been able to recreate quite a few family favorites the Real Food Whole Life way.
Don’t get me wrong, there have been quite a few missteps and fails along the way. I still have a banana bread recipe that, after at least 6 tests, I can’t seem to get right. Oh well. Maybe the next time will be the one!
My favorite summer dessert go-to has always been a fruit or berry crisp, because they are so simple to make, allow summer produce to really shine, and everyone loves them.
This Maple Oat Berry Crisp is one of our all-time favorites, as is this grain-free Strawberry Raspberry Almond Crip.
So as fresh peaches started coming into the market this summer I knew it was time to add a classic Peach Cobbler to the list. Because what’s better than sweet, juicy peaches bubbling away under a slightly sweet, cakey crust?
The peaches here get a very simple toss with pure maple syrup and a little lemon juice for brightness. The amount of maple syrup is up to you, so if you have very sweet peaches feel free to use less.
The topping is made up of ground oats, coconut milk in place traditional cream, and touch more maple syrup. The result is slightly sweet and pancake-like, making this dessert feel decadent and also substantial.
My family agrees that crips and cobblers must be served with ice cream or whipped cream, so I like to pick up a pint or two of almond milk or cashew milk ice cream at the store or make up a quick batch of Vanilla Bean Sea Salt to go alongside. You really can’t go wrong.
If you can get your hands on some perfectly ripe peaches this season I highly recommend you grab this recipe and whip it up ASAP. Now, let’s make some Homestyle Peach Cobbler!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you don’t like the texture of peach skins in the cobbler, simply peel and proceed with the recipe. To peel, cut a small “x” shape into the skin at the bottom of each peach. Gently drop the peaches into gently boiling water for 2-3 minutes. Remove and immediately plunge into ice water. When cool, strain from the water, then peel.
2 | Sprinkle a little raw sugar on top of the crust after brushing with coconut oil in step 5 for extra sweetness and to add a slight crunch.
3 | Frozen, defrosted peaches can also be used in place of fresh if making this cobbler out of season.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally Sweetened, and Vegetarain
Homestyle Peach Cobbler (Gluten-Free, Dairy-Free)
Ingredients
- 3 pounds ripe peaches, pits removed and thinly sliced
- 1 tablespoon lemon juice
- ¼ cup plus 2 tablespoons pure maple syrup
- 2 large eggs
- ¾ cup coconut milk, from a can
- 2 cups oat flour*
- ¾ teaspoon salt
- 3 teaspoons baking powder
- 1 tablespoon coconut oil, melted
Instructions
- Heat the oven to 350F.
- In a 12.5-in diameter round or 15x10-inch rectangle baking dish, combine the sliced peaches, lemon juice, and ¼ cup maple syrup, tossing gently until just combined.
- In a large bowl, whisk the eggs, then add the coconut milk and 2 tablespoons maple syrup, whisking again. Add the oat flour, salt, and baking powder, stirring until just incorporated.
- Pour the batter over the peaches in an even layer, covering them as best you can. It's okay if some peaches peek through the batter. Place the dish on a baking sheet to catch any drips that might bubble over, and then bake, uncovered, for 45 minutes.
- Remove from the oven, brush the top with melted coconut oil, then return to the oven and bake 10-15 minutes more, or until the juices are bubbling and the top is slightly golden.
- Remove from the oven and allow to cool for at least 15 minutes before serving. Serve with non-dairy ice cream or Vanilla Bean Sea Salt Coconut Whipped Cream.
