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Delicious almond-flour peach cobbler fresh from the oven topped with peaches

Almond-Flour Peach Cobbler

A quick, gluten-free peach cobbler with a crisp almond topping and a saucy peach filling, perfect for weeknight desserts or weekend brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 4–5 medium medium peaches, sliced (ripe but still slightly firm)
  • 1–2 tablespoons maple syrup (adjust to taste) For a lower-sugar bake, reduce to 1 tablespoon and use a squeeze of lemon.
  • 1 teaspoon ground cinnamon
Almond Flour Topping
  • 2 cups almond flour (blanched for best texture) Coarse almond meal can be used but results in a grainier texture.
  • 3 tablespoons melted coconut oil or vegan butter Use vegan butter for a dairy-free option.
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with a little coconut oil.
  2. In a medium bowl, toss the sliced peaches with maple syrup and cinnamon. Let them sit for 5–10 minutes to macerate and release juices.
  3. In a separate bowl, combine the almond flour, melted coconut oil (or vegan butter), salt, and vanilla. Use a fork to mix until the mixture forms coarse crumbs.
Assembly and Baking
  1. Pour the peach mixture into the prepared dish, spreading it into an even layer. Scatter the almond flour topping evenly over the peaches.
  2. Bake for 30–35 minutes, until the topping turns golden brown and the peach juices are bubbling at the edges.
  3. Remove from the oven and let cool for 10 minutes before serving to help the juices set.

Notes

Serve warm with a scoop of vanilla ice cream, coconut whipped cream, or Greek yogurt. Can also spoon over pancakes or hot cereal for breakfast. For storage, refrigerate leftovers, and consume within 4 days. Freeze for up to 3 months.