Gluten-Free Vegan Peach Cobbler

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!
Gluten-Free Vegan Peach Crisp made with @bobsredmill gluten-free 1:1 baking flour and pure maple syrup | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

Hellooooo heaven!

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..

Recipe Highlights:

  • 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

 

Gluten-Free Vegan Peach Crisp | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

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!)

Gluten-Free Vegan Peach Crisp | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

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.  

I used Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, along with their Gluten-Free Old Fashioned Rolled Oats for the topping.

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!

 

Gluten-Free Vegan Peach Cobbler | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

Gluten-Free Vegan Peach Cobbler | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

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!

Gluten-Free Vegan Peach Crisp | TheRoastedRoot.net #healthy #dessert #recipe #breakfast #summer

Peach Crisp (gluten-free and vegan)

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Julia

Vegan peach cobbler made with pure maple syrup and gluten-free flour

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Ingredients

Peach Filling:

Crumble Topping:

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Allow crumble to cool 15 minutes before serving with ice cream.

This post is sponsored by Bob’s Red Mill. All opinions are my own, and I thank you for supporting the brands that help make this site possible. For more delicious recipes, please visit BobsRedMill.com!

Gluten-Free Vegan Peach Cobbler - dairy-free, refined sugar-free, easy to make healthy dessert!

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Comments

  1. Sue

    Was in Iceland two years ago in June – YOU MUST HAVE SLEEP MASK! The daylight will keep you awake. And be sure to check out the world’s only penis museum – I am serious!

    This recipe is on the menu for the weekend. Looks wonderful.

    And thanks for the movie rec – sounds perfect.

    I am a new subscriber and love this post!

    Reply
        1. Julia Post author

          Hi Lisa,

          One of my readers used butter and said it turned out fantastically. Use a 1:1 ratio. 🙂 You can also use olive oil, grapeseed oil, avocado oil, or almond oil. If using olive oil, just be sure it’s not Extra Virgin, or else the crisp will definitely have a strong olive oil flavor. You can basically use any oil that doesn’t have a ton of flavor. Hope you enjoy!

          Reply
  2. Julie

    Iceland?? Instead of Peoria?? This is unthinkable. I think that you need to bring me a big bowl of this just because of this decision you’ve made. Wait. Screw the bowl. Just bring me the entire baking dish full.

    Reply
  3. Emily miller

    This is THE BEST crisp ever. In lieu of peaches, since it’s almost thanksgiving, could one substitute apples instead of peaches? If so, which kind/should they be peeled/switch/add to any of the seasonings? Thank you! We can’t wait to try this with apples?

    Reply
    1. Julia Post author

      Hi Emily,

      Apples or pears would definitely work! I would just follow the recipe as is if you use pears. If you use apples, I would stew them in a little bit of water on the stovetop first to get them to soften. Let me know if you have any other questions! xo

      Reply
        1. Julia Post author

          Hi Heidi,

          Absolutely! I would replace the liquid sweetener with a little bit of coconut milk or oil to offset the loss of liquid if the biscuit portion seems to thick. But you can definitely use cane sugar instead of pure maple syrup in a 1:1 replacement. Let me know how you like it! xo

          Reply
    1. Julia Post author

      Hi Katie, I have never tested the recipe using frozen peaches, but my guess is it would end up too watery. If you’d like, you can thaw the peaches first to ensure any excess water is removed first. Hope this helps!! xo

      Reply
    1. Julia Post author

      HI Nancy,

      I left the skins on to be sure the peach slices stayed intact, but my guess is it would still work if the peaches are pealed.

      Reply
  4. Christine

    I’ve made this recipe many times, it is so good! This time I used plums instead of peaches which was also yummy. Thanks for a great recipe : )

    Reply
  5. Rita

    Do you think this would work if I made the two components ahead and kept in the fridge for a few hours before combining and baking…don’t have time to prep right before eating. Thanks!

    Reply
  6. Don

    Was all set to jump on the Paleo version of this recipe. However, bummed to note the ingredient list for that version is empty? Was there a problem and they were deleted or did they just never quite make it there yet? Thanks.

    Reply
    1. Julia Post author

      Hi Don,

      My apologies! I’m not sure what happened, but I added the ingredients back in, so you’re good to go! Hope you enjoy! xoxo

      Reply

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