Paleo Peach Cobbler

I love a good cobbler! Growing up blueberry cobbler was my favorite, but any version is a winner. This recipe uses fresh summer peaches! It’s perfect for a BBQ or July 4th cookout.

It uses cassava flour in the breading, and it rises nicely and stays moist.

Make this next time you have to bring dessert to a cookout!

Paleo Peach Cobbler

A paleo version of a summer favorite!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cassava flour, cobbler, dairy free, gluten free, grain free, paleo, peach, soy free
Servings: 8


Peach filling

  • 6-7 peaches approximately 6 cups
  • 1/2 cup coconut sugar cane sugar works but is not paleo
  • 1 tbsp tapioca flour


  • 1 cup cassava flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup palm shortening softened but not melted
  • 1/4 cup honey
  • 1 egg
  • 4 tbsp almond milk


  • Peel and chop the peaches into small pieces.
  • Place peaches in a medium sized saucepan over medium heat. Add the sugar and tapioca and mix.
  • Let the mixture simmer for 10 minutes, stirring frequently. It should be thick and syrup like.
  • Meanwhile, preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with palm shortening and set aside.
  • To make the topping, mix the dry ingredients together in a medium sized bowl.
  • Add the wet ingredients and mix thoroughly.
  • When the peaches are softened, pour the mixture into the prepared baking dish. Evenly spread the topping over the peaches.
  • Bake the cobbler for 40-45 minutes, or until the cobbler is bubbly.
  • Serve warm with whipped cream or vanilla ice cream!

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