This Paleo and AIP peach cobbler is the perfect addition to your summer menu! It’s made with fresh peaches, a buttermilk biscuit-style topping, and is perfect to serve with whipped cream or ice cream.

Peach cobbler in a bowl with dairy free ice cream

Paleo & AIP Peach Cobbler

It isn’t summer without fresh peaches!! Seriously, peaches are a highlight of every summer. Of course, they’re more than yummy enough to eat as a dessert on their own, but baking them into a crisp or cobbler takes it to the next level.

Peach cobbler is traditionally made with fresh peaches and a biscuit topping and this version tastes just like the real deal, but without any gluten, grains, or dairy!

The Ingredients for the Paleo & AIP Peach Cobbler

  • Peaches. Fresh peaches are best for this recipe! I haven’t tried it with frozen, but it will likely work just fine.
  • Coconut sugar.
  • Tapioca starch. You can also use arrowroot starch.
  • Coconut flour. Since coconut flour is more abosorbant than other flours, it’s hard to swap it for another ingredient, so I don’t recommend trying to swap out the coconut flour for another flour. I like to use the brand Anthony’s!
  • Coconut milk and apple cider vinegar. This is the buttermilk substitute in the recipe to give it that buttermilk biscuit flavor.
  • Palm shortening. Palm shortening is a great substitute for butter in recipes like this as it makes the biscuit topping more flakey. I have not tried this recipe with coconut oil instead.

How to make Paleo & AIP Peach Cobbler

  • Make the peach filling. Combine the peaches and 1/4 cup of coconut sugar in a saucepan. Set on the stove over low heat for 5 minutes, stirring often, until the sugar dissolves and the peaches soften. Pour into the casserole dish and set aside.

Slices peaches mixture in a metal pot

  • Combine the batter. Using a large bowl, combine the tapioca starch, coconut flour, baking soda, salt, cinnamon, and 2 tbsp of coconut sugar. Stir in the coconut milk and apple cider vinegar and stir until a wet dough begins to form. Fold in the palm shortening.
  • Add the batter to the peaches. Drop biscuit-sized pieces of dough over the peaches, flattening and ensuring that the bulk of the peaches are covered.

Layer of sliced peaches mixture with uncooked topping in baking dish

  • Bake in the preheated oven for 28-30 minutes and serve!

Top view of cooked peach cobbler with vanilla dairy free ice cream

Do you have to peel the peaches?

Technically, you don’t have to! Personally, I don’t peel the peaches. The skin softens during the cooking process, so it’s not necessary, and I like to be able to skip the extra step. However, you can certainly peel the peaches if you prefer.

What can you serve this recipe with?

  • Coconut whipped cream
  • Dairy-free ice cream of your choice

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Paleo & AIP Peach Cobbler


  • Author: Michelle
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 6 peaches, sliced
  • 1/4 cup + 2 tbsp coconut sugar, divided
  • 1/2 cup + 2 tbsp tapioca starch
  • 1/4 cup + 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup coconut milk
  • 1 tsp apple cider vinegar
  • 3 tbsp palm shortening

Instructions

  1. Preheat the oven to 350 F and lightly grease a 9×13″ casserole dish.
  2. Combine the peaches and 1/4 cup of coconut sugar in a saucepan. Set on the stove over low heat for 5 minutes, stirring often, until the sugar dissolves and the peaches soften. Pour into the casserole dish and set aside.
  3. Using a large bowl, combine the tapioca starch, coconut flour, baking soda, salt, cinnamon, and 2 tbsp of coconut sugar.
  4. Stir in the coconut milk and apple cider vinegar and stir until a wet dough begins to form. Fold in the palm shortening.
  5. Drop biscuit-sized pieces of dough over the peaches, flattening and ensuring that the bulk of the peaches are covered.
  6. Transfer the baking dish to the oven and bake for 28-30 minutes or until the topping is cooked through.
  7. Remove from the oven and allow to cool slightly before serving with whipped coconut cream or coconut ice cream if you desire!

Notes

All nutritional facts are estimated and will vary.

  • Category: Treats
  • Method: Oven
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1 serving
  • Calories: 189
  • Sugar: 16.8g
  • Fat: 10.6g
  • Carbohydrates: 23.6g
  • Fiber: 4g
  • Protein: 2.8g