Easy Gluten-Free Dairy-Free Peach Cobbler

Last week, I stayed with my brother and sister-in-law to help out with my new twin nephews. I was in charge of cooking meals, washing bottles, feeding, burping, changing tiny outfits and yes, diapers (which isn’t as bad as I thought it would be). I was thrown into the fire and loved every minute of it.

As many of YU know, last week was also the big relaunch week, too. So, picture me, on the computer at certain points during the day holding a baby with my left arm, typing with the right, and rocking another baby in a little chair with my right foot. Comical, but no one has every accused me of being a bad multi-tasker.

“Tired” doesn’t even begin to describe the state of my brother and sister-in-law, so I made sure that they were rewarded for their efforts with delicious, healthful food at every turn. And dessert was in order—yes, yes, dessert. And this gluten-free, dairy-free recipe is incredibly easy to prepare—which was a must for us all. Top it with some coconut-based vanilla ice cream, and with each bite, you will forget all about the fatigue. For a little bit at least…

Makes: 4 servings
Takes: 30-40 minutes

PRINT THIS Easy Gluten-Free Dairy-Free Peach Cobbler Recipe

Medium glass bowl
4 small 3 1/2″ ramekins
Cookie sheet

Try to buy everything organic. Here’s why.
4 peaches, blanched (here’s how) and pits removed

1 1/2 cups almond flour (make your own or use Benefit Your Life brand—it’s the best)
1/4 tsp fine ground sea salt
1/2 tsp sucanat
1 tbsp unrefined coconut oil

1/2 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla extract
1/8 tsp fine ground sea salt
1/4 cup sucanat
3 tbsp cold-pressed virgin coconut oil, warmed to liquid on the stove (no microwave)

Let’s get started.
With a fork, mix together crust/crumble ingredients in a bowl.

Take a small handful and press some of the crumble into the bottom of the ramekins. Place on a cookie sheet and bake at 350°F for 7 minutes, remove from oven.

Start a pot of water boiling for blanching peaches…

Go have some munchkin-time.

Then, blanch your peaches by following the same steps you would when blanching tomatoes. Remove the pits and slice, top to bottom.

Place peaches on top of baked crusts.

In a glass bowl, mix together filling ingredients. Spoon over the peaches.

Top with crumble topping. Gently press into a nice, high mound—it will bake down.

Place on cookie sheet and bake at 350°F for 20 minutes.

Feed another baby and get him to sleep…

Remove cobblers from oven and allow to cool.

Take it to the next level and top with Raw Vanilla Ice Cream, oh yes!

Store covered, in the fridge or on the counter.

And thanks to my inspiring little nephew-beans, you can be assured that all sorts of baby, toddler and munchkin recipes and ideas are comin’ your way. So stay tuned.

And parents, share your time-saving tips and suggestions for my brother and sister-in-law. The more ideas the better!

Read the comments or add yours.

Comment Rules

  1. Joanne

    Darn! Darn! Darn! Peach season is over where we are (or at least on our farm) and after eating a tree ripened peach – I just can’t buy them from the store. Can I substitute apples for the peaches? Would they have to be partially cooked before putting them in the ramekins? (I’m new to this thing you call “baking”). 🙂

    • Heather Crosby

      You can absolutely sub pears and/or apples for the peaches—just slice them up raw and prepare the recipe as instructed. No need to pre-bake replacements. Enjoy!

  2. I made these last night using apples instead of peaches. My husband, son and I thought they were delicious. I think I need to play with the recipe a bit as my crumble didn’t brown as much as the photos here and the filling didn’t combine with all the coconut oil. Nevertheless, it turned out really well and I will make it again.

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