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!
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
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.
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!
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:
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.
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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
Ingredients
Peach Filling:
- 4 large ripe peaches pitted and sliced
- 2 tablespoons Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 cup agave nectar or pure maple syrup
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch sea salt
Crumble Topping:
- 3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/2 cup gluten-free rolled oats
- 1/4 cup agave nectar or pure maple syrup
- 1/4 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1/3 cup coconut oil softened or melted
Instructions
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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).
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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.
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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.
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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.
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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!
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!
What is the last ingredient of the crumble? 1/3 cup softened or melted ?
Hi JoAnne, My mistake – thanks for catching that. It’s 1/3 cup of coconut oil. I fixed the recipe 😀
Hi what could you use instead of coconut oil? I am allergic to it.
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!
what is the last ingredient? 1/3 cup softened or melted what??
Sorry about that Chris, it’s coconut oil 😀
Oh man I want to go to iceland so bad! I can’t wait to hear about your trip!!
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.
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🤤
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
Could you use sugar instead of maple syrup/agave nectar?
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
Ignore the misspell/typing error.
Can I use frozen peaches for this recipe??
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
were the skins removed from the peaches?
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.
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 : )
For the peach crispy what other four I can use instead of baking flour?
Thanks
yup, yup….beuller!! Got it!! Love it and love you and thank you!!
Can you use almond flour?
Hi Samantha!
Yes, absolutely! Follow the recipe for the topping in my Paleo Strawberry Crumble. Hope you enjoy!
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!