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Paleo Gluten Free Peach Cobbler

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 8 servings
Author: Jaclyn


For the crust:

  • 1 1/2 cups blanched finely ground almond flour
  • 1 1/2 cups arrowroot starch plus more for working pastry dough
  • 1/4 cup maple sugar or coconut sugar
  • 2 eggs
  • 1/4 cup palm shortening
  • 2 tbsp water

For the filling:

  • 3- 15 oz cans organic peaches no added sugar, liquid drained like this
  • 1/4 cup ghee
  • 1/4 cup light raw honey
  • 1/4 cup maple sugar or coconut sugar
  • 2 tbsp arrowroot starch
  • 1/4 tsp cinnamon
  • + extra melted ghee, maple sugar, and cinnamon for top

Tools needed:


  • Preheat oven to 375*.
  • In a large saucepan, combine the filling ingredients, stir, and turn heat to med-low.
  • In a large mixing bowl, combine almond flour, arrowroot starch, maple sugar, eggs, and water and combine using a fork or a pastry cutter. Dough will be dry and crumbly.
  • Add palm shortening and combine using a fork or pastry cutter, until a ball forms. Knead then with your hands until well combined.
  • Divide dough into two balls and prepare 8" X 8" baking dish by coating with non-stick cooking spray (see suggestion under tools above). Meanwhile, check on the filling mixture, which should be reaching a gentle boil. Allow to boil gently for a few minutes before turning to low to simmer while you finish preparing the dough.
  • Place first ball onto a piece of parchment paper, sprinkle a little arrowroot on top, then press it under a second piece of parchment paper. Use a rolling pin to roll it between the two pieces of parchment paper until quite thin. 
  • Carefully remove the top piece of parchment and fold the dough over on itself twice, in thirds, then again the opposite direction, twice, until you have a square.
  • Sprinkle about 1/2 tsp arrowroot on top of the dough, cover it again with the top piece of parchment, and roll it out once more until thin. Again, fold it over on itself in both directions until you have a square.
  • Sprinkle with arrowroot once more, place the top parchment on top, and roll out until thin, about 1/8" thickness.
  • Remove top parchment, then gently place dough into prepared dish. An easy way to do this is to place the dish upside down on top of the dough, then flip them over together, gently pressing dough into dish and slowly removing the parchment. Carefully press together any cracks. Dough should reach up the sides of the dish to the top, outer edges, where it will meet up with the top layer of dough in step 11.
  • Once the filling has simmered for 5-10 minutes, remove it from the heat while you prepare the second layer of dough. Repeat steps 5-8 on the second dough ball.
  • Pour the filling into the prepared crust, then carefully wrap the second crust around the rolling pin and transfer it to the top of the dish. Press it to the edges of the bottom crust, and remove any excess crust hanging over the edge of the dish.
  • Cut a few slits in the top crust and brush it with about 1/2-1 tsp of melted ghee, then sprinkle about 1/8 tsp each cinnamon and maple or coconut sugar over the top.
  • Place in the oven to bake for 30-40 minutes, until slightly brown on edges. Allow to cool completely before serving, preferably with the world's best ice cream. ;)