This easy Paleo Vegan Peach Cobbler Crumble is a gluten free remake of the classic recipe that you’ll never believe is healthy! The perfect Summer dessert to feed a crowd!
PIN Paleo Vegan Peach Cobbler Crumble
The dairy free peach cobbler of your DREAMZZZ.
Like, this is the paleo peach cobbler recipe that I did not even know I needed until I tried making it and W H O A. How have I never had a peach cobbler in my ENTIRE LIFE?
Actually, any kind of cobbler recipe for that matter.
And now you think I live under some no-cobbler-eating-rock and are questioning the ability to call myself a food blogger, aren’t you? Even though there is a screen, and probably a million miles, between us, you can’t hide those QUESTIONING eyes from ME.
I’ve told you before and I’ll tell you again: there are just some American foods that we don’t really eat in Canada (like paleo healthy sweet potato casserole or one-pot jambalaya) so I’ve never had the experience of tasting them.
Until I did. And then realized that there has been a PEACH COBBLER SIZED HOLE in my very life for almost 28 years. <– May not sound like a big deal because of the size of peach cobbler being quite small in compared to life.
But, if you’re ever had a peach cobbler, you know it’s actually a BIG FREAKING DEAL.
According to Mr. FFF (since I wasn’t 100% sure what I was going for, not ever having one, but RLY RLY wanting to try making one anyway) this vegan peach cobbler recipe is:
- Crave-ably cinnamon-spiced with swirls of rich, sweet coconut sugar that explodes in EVERY BITE.
- Loaded with perfect peachy goodness. You still get a little texture, but most are bubbly, sweet and YUMMAYYY.
- The exact ratio of crispy-crumbly-spicy-sweet topping to slurpable, juicy peaches that just makes you really happy to be eating food.
Liiiiiike, this paleo vegan peach cobbler crumble is WORTH burning your tongue over because you could NOT WAIT TO LET IT COOL.
Pro tip: learn from my mistakes. Little did I know that peaches become MOUTH LAVA when baked to bubbly goodness.
Usually I dare you to try to wait to let things cool on account of knowing that, like me, you also are an impatient-want-to-eat-now kinda person because, well, FOOD, but in the peach cobbler situation of life?
I DO NOT DARE YOU.
Cool it AT LEAST 30 minutes. You want it warm. NOT HOT. You could even eat peach cobbler cold.
You probably know that I prefer it this way since I divulged my weird cold-food-eating ways in the easy vegan gluten free strawberry rhubarb crisp. <– Again, you’re questioning me.
What kind of peaches do I use to make peach cobbler?
You want to use clingstone peaches, not freestone. Did you know there were such thing as freestone peaches? Like the name suggests the stone is FREE so they are not SO INCREDIBLY HARD to slice. <– GAME CHANGER RIGHT?
You ALSO want to use peaches that are a LITTLE bit soft, but not squishy and overripe. Otherwise, that little bit of addictive chewy texture left after baking? JUST GONE.
What can I use instead of tapioca starch?
In other recipes, like paleo banana pancakes, I HAVE had success using cornstarch instead of tapioca (if you’re not concerned about it being paleo) HOWEVER, I have not tried it for this paleo vegan peach cobbler crumble. If you do, LEMME KNOW!
Let us foray into the magic of Summer fruit, spoon in hand and wearing our be-patient-pants (they help the waiting-for-cooling process.)
Pinky promise you’re gonna feel peachy-keen about it.
Other recipes you might like:
Paleo Vegan Peach Cobbler Crumble
This easy Paleo Vegan Peach Cobbler Crumble is a gluten free remake of the classic recipe that you'll never believe is healthy! The perfect Summer dessert to feed a crowd!
For the peaches:
Preheat your oven to 425 degrees.
In a large bowl, combine the peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in the tapioca starch.
Pour into a a large baking pan (I used a 10 inch cast iron skillet) and bake for 10 minutes.
Meanwhile, mix 1/2 Cup + 1 Tbsp of the coconut sugar (reserving the rest for later) the coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in the butter with your fingers until the mixture looks like a coarse meal. Stir in the boiling water until just combined.
Remove the peaches from the oven. In a small bowl, stir together the remaining 2 Tbsp of coconut sugar and cinnamon. Sprinkle on top of the peaches.
Drop the cobbler topping my spoonfuls over the peaches, spreading out any very large spoonfuls slightly.
Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes.
*As with all GF baking please weigh your flour to ensure results
Recipe loosely based off of this recipe.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 11. Points+: 7. Old Points: 5
(per serving – based on recipe serving 8 people)
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