Peach Cobbler
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the peach layer:
  • 4 cups pitted, sliced peaches
  • ½ cup coconut sugar or other unrefined sugar
  • 1 Tbsp. tapioca starch
  • juice of ½ lemon
  • Topping, dry ingredients:
  • ¼ cup coconut sugar plus one Tbsp coconut sugar, divided (extra Tbsp. is to sprinkle on top)
  • 1 cup gluten free baking mix OR
  • ⅓ cup brown rice flour
  • ⅓ cup white rice flour
  • 1 Tbsp. tapioca flour (tapioca starch)
  • 1 Tbsp. sweet white rice flour
  • 2.5 Tbsp. almond meal
  • pinch xanthan gum
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Topping, wet ingredients:
  • 3 Tbsp. coconut oil (solid, refrigerate briefly if your room is too warm for the coconut oil to be solid)
  • ¾ cup soy or other milk
  • 2 tsp. vanilla
  1. Preheat oven to 350 F.
  2. Place the sliced peaches in a small to medium glass baking dish.
  3. Mix with sugar, tapioca starch, and lemon juice.
  4. Mix dry ingredients for topping, including 3 Tbsps of sugar (reserving 1 Tbsp) in a medium sized mixing bowl.
  5. Mix in coconut oil (hands work well)
  6. Combine soy milk and vanilla, then stir into topping.
  7. Spoon topping in dollops on top of peach mixture. It does not have to fully cover the peaches.
  8. Sprinkle reserved sugar on top of the topping.
  9. Bake 30 minutes (or longer) until the topping is golden brown and cooked all the way through. If, near the end of the baking time, the topping threatens to become too brown before it is done, cover the top with foil and continue to bake until done.
Recipe by Fit and Fed at