When peaches are in season here in Utah, we enjoy them frequently. This paleo cobbler was an addition that was a must to the blog and creating this beauty was such a treat. We have a several “peachy” offerings here on the blog that we think you’ll LOVE!
Peach recipes we LOVE:
- our PEACH GALLETTE is spectacular
- our FRESH PEACH PIE is swoon worthy
- ohe PEACH CRUMBLE PIE is also new this season
- and our PEACH PIE a la mode ICE CREAM is so fun!
We added some blueberries to the mix because there were literally some that needed to be used in the fridge. If you want to make this simply a “blueberry cobbler” do it! Or maybe a Peach and raspberry paleo cobbler? The beauty is, use what fruit works for you. It’s really so easy to swap out what you might have on hand. In fact during testing, there was a few different variations.
The topping on this beauty is more “biscut-y” than some other cobblers. It’s all about the texture for us and to have a bit of a firmer topping was important. Which is why we also like to sprinkle a little additional maple sugar on top before baking. It lends such a nice crunch-esque texture. It only takes about a teaspoon or so to make such a yummy difference.
Using cassava flour in the filling is key to having a very nice thickened filling for the fruit without the goopy or slimy-ness you can get with arrowroot or tapioca flour. Trust us, we’ve tried all the methods and this is by far our favorite.
Gosh we hope you love this one, it’s such a welcome addition to our little blog. When you make it, please tag us on Instagram and leave a comment below letting us know how you liked it.
Our favorite ingredients used in this recipe!
peach blueberry cobbler
Course: dessertDifficulty: easy6
servings20
minutes30
minutesthe perfect Paleo cobbler to enjoy after any meal
Ingredients
- filling
5 cups of fresh blueberry & peaches
⅔ cup maple sugar
¼ tsp Redmond Real Salt
zest/juice of ½ a medium sized lemon
3 tblsp Otto’s Naturals Cassava Flour
- topping
1 cup Otto’s Naturals Cassava Flour
2 tblsp maple sugar
1 tsp baking powder
¼ tsp Redmond Real Salt
¼ cup grass fed butter, slightly softened & cut up into ½“ chunks
1 egg, room temperature, well whisked
¼ cup + 2 tbls raw milk (full fat coconut for dairy free)
additional maple sugar for sprinkling on top before baking (opt)
Directions
- Prepare a 7-8 cup baking dish by coating with a bit of coconut oil, or a well seasoned 10” cast iron skillet will also work well. Preheat the oven to 400°.
- Prepare peaches by pitting, peeling (or not, your call) and slicing. You can use equal parts blueberries and peaches.
- For filling: place fruit in a large mixing bowl. Add maple sugar, salt, lemon zest/juice and cassava flour. Using a rubber spatula, carefully fold all ingredients together until all fruit is evenly coated. Pour into the baking dish and set aside.
- For topping: in a medium bowl add flour, maple sugar, baking powder and salt. Using a fork, toss about to combine. Add butter and work it into the dry ingredients using your finger tips or a pastry cutter until well combined. Add egg and mix with a small wooden spoon until it resembles a coarse crumb mixture. Pour in milk and stir until dough comes together. This is a very rustic dough, no need to get it all nice and smooth.
- Using two spoons (or we actually prefer our fingers) place dollops of the dough on top of the fruit. You will have gaps and the fruit will most likely not be completely covered which is perfect. You can sprinkle a little additional maple sugar on top at this point if you’d like.
- Place cobbler on a baking sheet so if any fruit bubbles over it ends up on the baking sheet instead of the bottom of your oven. Place in the oven and bake for 25-30 minutes or until the fruit is all bubbly and the topping is golden brown. Depending on the depth of your baking dish this may take up to 40 minutes. If the topping starts to get too brown, cover with a bit of foil the last few minutes of baking.
- Remove from the oven and let it set for 10-15 minutes before serving. Top with your favorite Paleo ice cream or non dairy whipped cream. Store any leftovers in the fridge for 3-4 days.
