This easy peach cobbler is made with juicy fresh peaches and a golden almond flour topping. Naturally sweetened, gluten-free and dairy-free, it’s the perfect summer dessert!
*Updated May 2026 with new photos, additional tips, and small recipe improvements for even better texture and flavor. The filling is thicker and more jammy, while the almond flour topping bakes up perfectly golden and tender!
There’s nothing better than homemade peach cobbler during peach season! Especially when it’s warm, gooey and topped with a golden almond flour cobbler topping.
This easy peach cobbler is naturally gluten-free, dairy-free and refined sugar free, made with juicy fresh peaches and simple wholesome ingredients.
The filling gets thick and syrupy while the cobbler topping bakes up perfectly soft in the center with crisp golden edges.
It’s the perfect summer dessert served warm with a scoop of dairy-free vanilla ice cream for the ultimate cozy treat!
Why You’ll Love This Peach Cobbler
This easy peach cobbler has all the cozy flavor of a classic summer cobbler made with simple wholesome ingredients.
The peaches bake down into a thick, jammy filling while the almond flour topping becomes golden and tender with crisp edges.
It’s naturally gluten-free, dairy-free and refined sugar free, but tastes just as comforting and delicious as a traditional peach cobbler.
Ingredients You’ll Need
Fresh peaches are the star of this recipe and become sweet and syrupy as the cobbler bakes. A little maple or coconut sugar enhances the natural sweetness of the peaches without overpowering them.
The cobbler topping is made with almond flour and arrowroot flour for the perfect texture that’s soft in the center with lightly crisp golden edges.
Refined coconut oil keeps the topping rich and buttery without adding coconut flavor. You’ll also need lemon juice, cinnamon, almond milk and baking powder.
How to Make Peach Cobbler
Making this peach cobbler is surprisingly simple and comes together in just a few easy steps.
First, toss the sliced peaches with the sugar, cinnamon and arrowroot to coat them evenly before adding them to your baking dish. As the cobbler bakes, the peaches release their juices and create a thick, syrupy filling.
Next, mix the topping ingredients together in one bowl until a thick batter forms. Drop spoonfuls of the batter over the peaches, leaving some of the fruit exposed so the filling can bubble up around the topping while it bakes.
Bake until the topping is deeply golden brown and the peach filling is bubbling around the edges. Let the cobbler cool slightly before serving so the filling thickens as it rests.
Tips for the Best Peach Cobbler
Use ripe but slightly firm peaches for the best texture. Overripe peaches can become too soft while baking and release excess liquid.
Slice the peaches into medium wedges rather than small chunks so they hold their shape and create a prettier cobbler texture.
Allow the cobbler to cool for at least 20 minutes before serving. This helps the filling thicken and prevents it from becoming too runny.
For extra golden color and crisp edges, lightly brush the topping with melted coconut oil before baking.
Serve warm with dairy-free vanilla ice cream or coconut whipped cream for the ultimate summer dessert!
Can I Use Frozen Peaches?
Yes! Frozen peaches work well in this recipe. Be sure to thaw and drain them well before using to avoid excess liquid in the filling.
You may also need to add an extra teaspoon of arrowroot flour if the peaches are especially juicy.
How to Store and Reheat
Store leftover peach cobbler covered in the refrigerator for up to 4 days.
To reheat, warm individual servings in the microwave or place the baking dish in a 300°F oven until heated through.
The topping is best enjoyed warm when it’s slightly crisp around the edges.
FAQ
What’s the difference between peach cobbler and peach crisp?
Peach cobbler has a soft biscuit or cake-like topping, while peach crisp typically has a crumbly oat topping. This peach cobbler has a golden almond flour topping that bakes up soft and tender with lightly crisp edges.
Can I make this peach cobbler vegan?
Yes! This recipe is naturally vegan and dairy-free as written.
Do I need to peel the peaches?
Peeling the peaches gives the filling the best soft texture, but if your peaches are very ripe and the skins are thin, you can leave them on if preferred.
Can I make this ahead of time?
Yes. You can bake the cobbler a few hours ahead of serving and reheat it gently before serving warm.
Why is my peach cobbler runny?
The filling thickens as the cobbler cools. If it’s still too runny, the peaches may have released extra liquid during baking. Using enough arrowroot flour and allowing the cobbler to rest before serving helps create a thicker filling.
Can I use canned peaches?
Fresh peaches will give you the best flavor and texture, but canned peaches can work in a pinch. Be sure to drain them very well and reduce the added sugar slightly if they’re packed in syrup.
This easy peach cobbler is one of those simple summer desserts that always disappears fast.
Between the juicy peaches, golden topping and scoop of melting vanilla ice cream, it’s the perfect cozy dessert for peach season. If you make it, I’d love to hear how it turned out in the comments!
More Summer Dessert Recipes
If you love fruity summer desserts, try one of these favorites next:
- Strawberry Cobbler
- Blueberry Crisp
- Blueberry Cobbler
- Peach Crisp
- Lemon Blueberry Muffins
- Strawberry Crumble Bars
- Strawberry Crisp
- Raspberry Streusel Bars
- Raspberry Cheesecake Bars
- Cherry Crisp
Easy Peach Cobbler {Gluten-Free, Dairy-Free}
Take advantage of peach season with this easy peach cobbler! It's sweetened with maple sugar or coconut sugar and spiced with a touch of sweet cinnamon, with a warm and crisp grain-free pastry topping that's downright addicting. A great gluten free, dairy free dessert option for summer!
Ingredients
For the Peach Filling:
- 8 medium-large peaches peaches peeled, pitted and sliced (about 5-6 cups)
- 1 tablespoon fresh lemon juice
- 2-4 tablespoons maple sugar or coconut sugar, adjust sweetness to preference
- 1/2 teaspoon cinnamon
- 1 tablespoon arrowroot flour or tapioca flour
- pinch sea salt
For the Topping:
- 1 1/2 cups blanched almond flour
- 1/2 cup arrowroot flour or tapioca flour
- 1/3 cup + 1 tablespoon maple sugar or coconut sugar
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons aluminim free baking powder
- 1/3 cup + 2 tablespoons refined coconut oil melted, and cooled to almost room temp
- 1/3 cup unsweetened almond milk or preferred dairy free milk
- 1 teaspoon pure vanilla extract
Instructions
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Preheat your oven to 375°F. lightly grease a 9" square or round or 11" oval baking dish with coconut oil.
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Toss the peaches with the filling ingredients to coat well. Spread the mixture evenly in the prepared baking dish and set aside.
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For the cobbler topping, In a large bowl, mix together all topping ingredients until a smooth batter forms. Allow the batter to rest for 5 minutes to thicken.
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Drop the batter over the peaches in 4 parts using a scoop, spoon or small spatula. Flatten each scoop gently but don't spread the batter over the peaches completely.
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Bake in the preheated oven for about 40 minutes or until the filling is bubbly and the pastry top is browed and set.
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Allow the cobbler to cool at room temperature for 20-30 minutes, this allows the filling to set. You can serve warm or at room temperature. Serve with coconut vanilla ice cream or coconut whipped cream. Makes about 8 servings. Enjoy!
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
Want more paleo & vegan dessert recipes? Try one of these!
Double Chocolate Chip Cherry Ice Cream
Triple Chocolate Fudge Brownies
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So yummy!! Made this today with some peaches from the farmers market. Delish! I doubled the topping recipe and made a thin base underneath the peaches and it worked nicely. Will def be making this all summer while peaches are in season! With some vanilla ice cream ??
I made this tonight and found the topping to look more like drop biscuits and not as smooth/flat as yours. But it tasted great, and the family must have agreed, it’s almost all gone already. Thanks!?
Glad it mostly worked out well! For a flatter topping you can add a touch more milk next time.
Could I use ghee instead of coconut oil?
I omitted the sugar from the fruit portion and used half the sugar in the crust and it turned out fabulous!! I love crumbles but didn’t have the energy to break out the food processor. This was a great alternative that mixed up quickly on a week night. Thanks!!
I had exactly six peaches that were super ripe and a day or two away from going mushy and I was scanning Pinterest for recipes. Omg… this cobbler is amazing. I love that there’s not a ton of sugar and the crust turned out perfect!! I had to stop myself from nibbling on it once it was out of the oven.
Made for company and it was a big HIT! Used farmers market fresh ripe peaches and the recipe to a T. Easy and wonderful. Tha ks for all your great recipes!
Made this twice. Onve with peaches and once with apples. I particularly love the crust!
Can I use canned peaches and how many cans if so?
Yes. I love this recipe. Ive made it with peaches, pears and my latest, blueberries. Im going to try apples and raisins next. So easy and absolutely delicious.
Can you use another type of flour like coconut or cassava? I have a sensitivity to the almonds.
Wondering the same thing!
Love love love this recipe. So easy, fast, and delicious. I make it often with whatever fruit I have too much of, and it’s never disappointed. My 17 month old is also a huge fan and could probably eat the whole dish if I let him. Thank you!