Menu Enter a recipe name, ingredient, keyword...



This is one of those grain-free recipes that I think anyone (grain-free or not) would enjoy. You can rest easy serving this to a wide range of guests- it’s grain-free, gluten-free, dairy-free if you want, paleo, full GAPS, vegetarian and vegan-adaptable if you want.. really simple and crowd pleasing. Great choice for a summer potluck if you bake it in an 8×8 pan- or you can bake it in ramekins I did (in the hopes that I wouldn’t eat the whole thing in one sitting. I’m doing good on that so far, but it’s touch and go.) Serves: 4-6

Google Ads
Rate this recipe 4.5/5 (11 Votes)


  • 2 cups peaches; peeled, pitted and sliced
  • 1/4 cup filtered water
  • 4 tablespoons butter (I use KerryGold) or coconut oil
  • 3/4 cup almond flour (I use Honeyville)
  • 1 egg
  • 3/4 cup full-fat coconut milk or heavy cream
  • 1/4 cup plus 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • cinnamon and nutmeg, for topping
  • full-fat coconut milk, heavy cream or ice cream for topping


Adapted from


Step 1

Preheat the oven to 350.
In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
While the butter is melting and peaches simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.
Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
Serve warm with a drizzle of full-fat coconut milk, heavy cream or ice cream.

You'll also love

Review this recipe

Watermelon Peach Caprese Salad Double-Crust Peach Pie