Nothing says summertime quite like a nice southern peach cobbler. It’s the perfect way to use those juicy summer peaches. And while I’m partial to a good Georgia peach, I’ve gotta say, the peaches we get here in the Netherlands are actually really good this time of year! I was pleasantly surprised.
This Texas-style peach cobbler recipe is super simple to make. It only takes about 10 minutes of prep time, a mixing bowl, a whisk, and a baking dish. No fancy equipment needed for this one. After the quick prep, you just bake for 45 minutes and that’s it!
This recipe calls for peeled and sliced fresh peaches. Make sure to use ripe, juicy peaches for the best tasting cobbler.
My favorite way to peel peaches is to give them a quick blanch. Just cut a small cross (about half an inch) on the underside of each peach, just making a shallow cut through the skin. After that, boil some water, submerge the peaches in the boiling water for 45 seconds, then remove and place them in an ice bath for about a minute. Then remove the peaches from the ice bath, pat them dry, and their skin should slip off easily when you pull from the tabs created by the crosscut. You could try to peel the peaches without blanching, but it would be a little tedious.
I love to serve warm peach cobbler with a little scoop of dairy-free vanilla ice cream. I mean, it’s great without, but the cold ice cream is just the perfect contrast to the warm cobbler. Trust me on this one. Oh, and just one more expert tip: save a corner piece for yourself. You can thank me later 😉
- ½ cup (114 g) grass-fed butter or ghee (salted), melted
- 1½ cup (168 g) blanched almond flour
- ¼ cup (32 g) arrowroot powder
- ½ tsp aluminum-free double acting baking powder
- ¼ tsp sea salt
- ½ cup full fat coconut milk
- ¼ cup + 1 Tbsp pure maple syrup
- 1 egg
- ½ tsp vanilla extract
- 3 ripe peaches, peeled and sliced (~400g)
- Dairy-free vanilla ice cream (optional)
- Preheat oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8x8" glass baking dish. You can also melt the butter in the dish while the oven is preheating.
- In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, and salt until well combined.
- Add in coconut milk, maple syrup, egg, and vanilla.
- Whisk until everything is well combined.
- Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
- Pour in the batter and flatten it a little with the spatula. Do not mix.
- Layer the peach slices on top of the batter.
- Bake on the center rack for 40-45 minutes or until it starts to brown on top and around the edges.
- Remove from the oven and allow to cool for about 20 minutes.
- Serve with dairy-free vanilla ice cream (optional).
I hope you enjoyed the recipe! Let me know what you thought and leave a review in the comments below!