I know I often claim that I don't bake, but baking fruit with a crumbly-type of topping seems totally approachable for me. I figure it's hard to mess this up, since baked fruit of nearly every kind is simply delicious.
I had three bags of frozen peaches stock-piled from when I recently had a cold, since peaches are loaded with vitamin c, so I had the idea to whip this up, and I was thrilled with the results.
If you've enjoyed my Fresh Blueberry Crumble from Practical Paleo, this is a great dessert for you. The biggest difference in these recipes is that this one is nut-free! I used finely shredded coconut and a small amount of starch flour for the topping this time. I intended to use coconut flour, but I was all out, and I really love how this turned out.
As many of you know, I'm allergic to nuts – all except peanuts, technically a legume, seem to either give me acne or an oral allergy reaction, go figure! I can't eat almonds or many other popular nuts that are used in Paleo-friendly, grain-free recipes.
The topping to this cobbler is softer if you eat it warm, but if you let it cool or chill it in the refrigerator and then serve it at room temperature, it's more solid and holds together even more like a traditional cobbler would with a biscuit topping. I highly recommend making this the night before, then refrigerating it to enjoy the next day, but I know that's a tough thing to do!
You can easily swap out any other fruit you like in this recipe. Cherries also work really well – I tried it the next day and added a pic below of it – apples, or blueberries with a hint of lemon.
Enjoy!
Easy Recipe: Skillet Peach Cobbler
grain-free • gluten-free • dairy-free • egg-free • nut-free • seed-free • AIP
PREP TIME: 10 min
(more if you're slicing the fruit)
COOK TIME: 30-45 minutes
YIELD: 6 servings
filling ingredients:
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup (optional, depending on how sweet/ripe your fruit is
- 2 teaspoons arrowroot or tapioca starch
- 1/4 teaspoon cinnamon
- 6 peaches, peeled and sliced
(I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
topping ingredients:
- 1 cup finely shredded coconut (I used Tropical Traditions brand) – if yours is coarse, simply pulse it in a food processor until it's finely shredded
- 1/4 cup arrowroot or tapioca starch
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1/2 cup ghee, brown butter, or butter (I used brown butter from Tin Star Foods)
– for AIP use coconut oil - 2 tablespoons sweetener of choice (maple syrup, granulated organic coconut, cane, or maple sugar)
make it 21DSD-friendly:
- use green apples (Granny Smith) as the fruit and omit the sweetener in both the filling and the topping
preparation:
Preheat the oven to 350°F.
Note: If you're using frozen peaches or other fruit, defrost it before getting started. It can be very cold, but you don't want it to be frozen.
In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.
In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, and salt together until well combined. Mix in the ghee/butter and sweetener until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″ will work). Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.
Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.
I also made a cherry variation following the exact same recipe, except I used more fruit this time, a total of 40 ounces (4 bags of frozen organic cherries from Whole Foods).
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.
Comments 26
Thank you for providing us with more nut/seed free recipes! I have recently been diagnosed with an autoimmune disease and need to say goodbye to the nuts and seeds. This looks so good!
Enjoy!!
Wow, this is so yummy!!
So glad you enjoyed it, Cassie!
I’m not a fan of shredded coconut, what would you recommend instead, or how much coconut flour would you have used?
Any fruit will make this delicious (i’ve tried a couple), but the real gem is the TOPPING! I decided to make it, because I think nuts are making me sick and it was refreshing to see a topping that was not made with almond flour or other nuts. I use to make the crumble top from Practical Paleo and it was good, but truthfully always felt a little “soggier” than my Pre-paleo crumble toppings. THIS TOPPING BLEW THAT ONE OUT OF THE WATER! The coconut makes it have the crunch that oatmeal use to add to our toppings before Paleo, but without really adding a coconut flavor that could potentially compete with the fruit flavors. This one gets an A+++ at our home! Good Work Diane!
This was wonderful! I have a bunch of nut allergies too, so it’s nice to find recipes without almond flour. This is the best Paleo cobbler that I’ve found yet! Thank you so much 🙂
This was wonderful! I have a bunch of nut allergies too, so it’s nice to find recipes without almonds. This is the best Paleo cobbler I’ve found yet! Thank you so much!
The topping before cooking was delicious (I had to try it!). It tasted like a great cookie batter. I bet it would actually make a good oatmeal cookie replacement with some raisins thrown in.
I had frozen, spiced, lemoned, mapled peaches from a favorite pre-AIP recipe and split them over two 5″x9″ loaf pans (my honey wanted a regular oats and almonds crisp topping) and didn’t add the coconut milk but did add arrowroot to thicken since the juices separated badly while thawing and I can’t stand a too-soggy crisp.
I made half the topping recipe for my ‘side’ and baked part of the time with foil (my mistake – it slowed down cooking a lot and took me a lot longer to get a crispy topping, especially with my over-juiced peaches). I overbaked to compensate. I imagine if I’d followed the baking instructions it would have been perfect. As it is, it’s still very tasty and a nice ratio of topping to fruit. The coconut does add some nice crunch, so while I still miss the oats and almonds, it’s definitely getting the job done. 😉
Thank you for such a great treat!!
Made this with fresh blackberries this weekend for company (non paleo) and not a bite was left!!! My hubby exclaimed that this cobbler was a winner and I have to agree! As all of Diane’s recipes we have enjoyed, this is another and will be our go-to cobbler from now on! Thank you, Diane for another easy and delicious recipe! Muuuah!
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I’m making this tonight and cannot wait!! My husband doesn’t love shredded coconut? Can I omit this and add something else? Thanks, Diane!!
Sorry I missed this before. Actually, you’re better off using the recipe in Practical Paleo that uses nuts if you want to make this without coconut. The purpose of this recipe was really to be nut-free, so coconut it is! (Which technically isn’t a nut.)
I love both of these recipes! Baking with berries is incredible–they yield such a juicy, moist flavor!
Awesome!
OMG, yum!! This looks delicious and easy!
Hi Diane!
I will be making this out of your cookbook tomorrow…but googled a question and the same recipe showed up!
I have never used coconut milk before – any advice on whether to use boxed vs. canned?
Thanks!
Author
Usually canned!
It was a huge success! Thanks for your answer and for the recipe! Can’t wait to go through the rest of them.
Do you use 1/2 cup of solid or liquid coconut oil?
Author
It doesn’t really matter – it’s the same amount either way, but if it’s solid, it’s difficult to mix- so softened is good!
Imagine my joy when I came across this recipe while searching nut-free paleo peach cobbler recipes. Practical Paleo was my first paleo cookbook and still one of my favorite sources for recipes. I never thought to look and see if you had a blog.
I’m recently cutting out nuts, and I’m so excited to try this! Thank you for sharing!
Author
So glad! This recipe is in the updated, second edition which I highly recommend getting if you loved the first! You can pass the first to a friend. Also, my blog is listed on the book back cover 🙂
Anyone have the nutrition information on this?