A CLEAN recipe for peach cobbler!
With their very own license plates (Georgia), a knack for working their way into both literary references and book titles (The Peach Keeper and James and the Giant Peach) and—-if you are old enough to remember it—-their own Beverly Hills 90210 hangout (The Peach Pit), the sweet and succulent peach is clearly a very popular fruit. And although I don’t know for certain, I am pretty sure peach cobbler is the most popular peach recipe. Hands down, it’s most definitely my personal favorite peach recipe.
As soon as peach season rolls around each year the first thing I think of is peach cobbler. I’m honestly not sure if it’s because I love it so much or because it was one of the most frequent recipes my mom made growing up. All I know is that as soon as I see fresh peaches, I know it’s time to make cobbler.
Where we live in south Florida, it is supposed to be peach season from late March until about the end of June, but for whatever reason I only yesterday (April 20th) saw beautiful, super fresh peaches at the supermarket. So this is my first peach cobbler of 2016.
A CLEAN Recipe for Peach Cobbler
The two most important things to keep in mind when buying the best peaches for your cobbler are:
- Buy organic. Year after year, peaches land on the Environmental Working Group’s notorious Dirty Dozen List. And once again they made it this year too.
- Go local! If you’ve heard the saying about “bruising like a peach”, it’s not hard to imagine why you wouldn’t want your peaches to be crammed in a truck, piled on top of other peaches and driven halfway across the country.
- Look for vibrantly colored peaches and avoid the lackluster dull ones. Although not always the case with produce, when it comes to peaches, if it doesn’t look good it probably won’t taste good either.
My recipe for peach cobbler is different each year and this year I decided to give gluten-free a try. Of course I knew the filling part would be easy to get right, but the crumbly “cobbler” topping was another story. Let’s face it: it’s not always easy to make good-tasting gluten-free desserts—especially clean ones! I wasn’t totally confident the gluten-free version would work…
But turns out the combination of gluten free oats, coconut flour and brown rice flour combined with chopped pecans, extra virgin coconut oil, maple syrup and cinnamon ended up making an incredibly tasty crumbly granola-like crust that I honestly like better than any of my previous gluten-containing peach cobbler recipes.
Turns out, going gluten-free was a peachy-keen idea after all 😉
- 12 organic peaches (chopped)
- 3 teaspoons cinnamon (divided)
- 1/4 teaspoon unrefined sea salt
- 1/4 cup plus 3 tablespoons pure maple syrup (divided)
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons arrowroot
- 2 1/2 cups gluten-free oats
- 1 cup brown rice flour
- 1/2 cup coconut flour
- 1/2 cup organic (extra virgin coconut oil, at room temperature)
- 1 cup chopped pecans
- Vanilla dairy-free ice cream (optional (see notes below for brand suggestions))
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together the peaches, 2 1/2 teaspoons of the cinnamon and a pinch of salt. In a separate small bowl, use a fork to whisk together the 3 tablespoons of the maple syrup, the vanilla and lemon juice. Add in the arrowroot and mix to combine. Pour the maple syrup-vanilla mixture over the peaches and use your hands to coat the fruit. Transfer the peaches to a 9-inch deep pie dish. Set peaches aside.
- In a separate medium-sized mixing bowl, mix together the oats, brown rice flour, coconut flour, measured salt and remaining 1/2 teaspoon cinnamon. Add the coconut oil to the bowl and use a fork to work the oil into the flour mixture. Add the remaining 1/4 cup maple syrup and pecans; use your clean hands to mix the ingredients together.
- Use your hands to crumble the flour mixture over the peaches. Cover the pie dish with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling is bubbling a little. Set cobbler on a wire rack to cool and “set” for at least 30 minutes before serving. Serve warm with vanilla dairy-free ice cream.
I have tried a number of different dairy-free ice creams, but the cleanest and, in my opinion, best-tasting is Coconut Bliss.
P.S. Looking for More Clean Dessert Recipes?
If you liked the recipe for peach cobbler and you are looking for more healthful, tasty and clean dessert recipes, be sure to check out our Clean Cuisine Superfood Cookbook (only $2.99 as a digital download). The book includes 40 superfood desserts, smoothies, sauces and more!