Gluten-free and vegan peach cobbler made with gluten-free flour, oats, and pure maple syrup. A simple-to-prepare summer dessert that can 200% be eaten for breakfast. Recipe includes a grain-free paleo version, too!
You can probably surmise from the Paleo Strawberry Crumble, Paleo Raspberry Crumble, Paleo Blackberry Cobbler and the Paleo Cherry Crumble I posted in years passed that I’m mega bonkers into the fruit cobbler/crumble/crisp.
Here are the..
- Gluten-free and vegan
- Requires very few ingredients!
- Quick and easy to prepare
- Tastes buttery but is butter-free
- Includes a nice crispy biscuit cobbler topping that is entirely gluten-free and dairy-free
- You’d never know it wasn’t made with standard cane sugar, butter, and flour
The goo factor here. My gah it’s the darndest! The roasting process brings out a great deal of flavor in fruit, and I love the self-caramelizing factor that comes with fruit due to its natural sugars.
My favorite way of enjoying a good seasonal fruit crisp is with a hefty scoop of coconut milk ice cream. My 3-Ingredient No-Churn Vanilla Ice Cream is also bangarang (for non-vegan folks!)
How to Make Vegan Peach Cobbler:
Making this gluten-free peach cobbler is super simple and only requires three steps and so little time or effort.
1.) Make the Peach Filling:
To make the peach cobbler filling, gently toss fresh peaches, pure maple syrup and a small amount of gluten-free flour in a mixing bowl. Transfer it to a 8″ x 8″ casserole dish (or one of similar size).
2.) Prepare the Biscuit Cobbler Topping:
Just stir up all the ingredients for the topping in a mixing bowl, and you’re DONE! You can use the same bowl you used to toss together the peach filling. The topping is so silly simple to prepare, you’ll want to whip it up for every single crisp/crumble ever.
3.) Make the Cobbler:
Scoop portions of the cobbler topping over the peach filling in the casserole dish. You don’t have to be perfect about this! I simply spoon it over haphazardly in a somewhat even layer.
Bake the cobbler until the topping is golden delicious and you’re in for a real wild ride!
How to Make Grain-Free Peach Cobbler:
If you follow a grain-free diet and prefer using almond flour for the topping, no sweat! You’ll follow all the same instructions in this recipe, but use the following ingredients for a grain-free topping:
Grain-Free Cobbler Topping (Paleo Version):
1 cup Super Fine Almond Flour
3 Tbsp coconut oil melted
4 Tbsp pure maple syrup
1/4 tsp pure almond extract optional
1/2 tsp ground cinnamon
1/4 tsp sea salt
Simply stir it all up in a mixing bowl and proceed as normal!
This vegan peach cobbler vanished within 3 hours of its coming to fruition (get it? fruition? I know, I know…you’ve had better..), as it was a prep-shoot-devour situation.
The man stallion, one of my girlfriends, and I plowed through the entire crisp like underfed teenagers with scoops of vanilla coconut milk ice cream.
While the recipe can easily feed 4, it ended up feeding 3…which means if you and your family/friends have a hefty sweet tooth, you could consider doubling the recipe.
As in, double the recipe…you’ll want leftovers for breakfast. Just trust.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Peach Crisp (gluten-free and vegan)
Vegan peach cobbler made with pure maple syrup and gluten-free flour
Preheat the Oven to 350 degrees F and lightly oil a 9-inch square or round baking dish (I used a 9-½-inch cast iron oval baking dish).
Combine all of the ingredients for the crumble topping in a mixing bowl and stir well to combine. Refrigerate for 5 minutes while you prepare the rest of the recipe.
Add the sliced peaches to a large mixing bowl, along with the rest of the ingredients for the peach filling. Gently toss everything together until combined.
Transfer the peach filling to the oiled baking dish, then evenly spread the crumble topping on top. Bake on the center rack of the oven for 40 to 50 minutes, or until topping is golden-brown and crispy.
Allow crumble to cool 15 minutes before serving with ice cream.
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