Update 6/20/2016: Thanks so much for stopping by! This Coconut Peach Cobbler was in need of a little facelift for flavor, consistency, and cooking purposes. In other words, the original recipe just wasn’t cutting it, especially in the texture department. As a result, I’ve made a few updates, which sweeten up the topping and improve its consistency and flavor. Coconut flour alone wasn’t working so I brought in almond flour to help!
A few other notes:
- If you’re looking for a classic fruit cobbler recipe with a crumbly biscuit topping, unfortunately you won’t find it here.
- If you’re looking for a wholesome, paleo-friendly version with the consistency of a cake saturated with a warm peach compote, you’ve come to the right place! Think dump cakes!
- Since this is a crockpot dish, the peaches will release liquid as they cook down, and this liquid doesn’t evaporate. I recommend using a slotted spoon to serve the cobbler. Also, serving it in bowls will help contain the ice cream and any excess peach juice and meld all the luscious flavors together.
- Don’t forget to add a little liquid gold AKA almond extract to the batter. It gives the topping a boost of rich, nutty flavor.
Original post: I’d like to introduce you to my latest cooking obsession: Coconut flour! This isn’t the first coconut flour recipe I’ve posted. I did sneak a bit of it in this totally addicting Banana Coconut Cashew Granola, but I’ve never talked about what makes this flour a healthy alternative to your standard all-purpose flour.
Coconut flour is basically finely ground coconut meat with a slightly grainy texture. It has somewhat of a sweet taste and when used in baking, it yields a sponge-y, cake-like texture, which makes it perfect for baking quick breads, bars, and even making pancakes. And the best part? Coconut flour is grain free, gluten-free, paleo-friendly and rich in fat, fiber, and protein. Healthy desserts, here we come!
Since I started baking with coconut flour back in April, I’ve probably made at least 2 banana breads a month and a couple microwave cake mugs each week! But with peaches in their prime, I think it’s time to venture into new coconut flour territory with this Slow Cooker Peach Coconut Cobbler. First, a couple more notes about coconut flour:
- It’s super absorbent! It will soak up those eggs in a flash. Stir the batter until everything is thoroughly combined and the clumps are gone!
- 1:1 substitutions with other flours won’t work!
- I use Bob’s Red Mill Coconut Flour (<– Amazon affiliate link). It can be pricey in the grocery store, so check Amazon for a better deal!
And while we’re on the subject of flour, the honorable mention award goes to almond flour (<– Amazon affiliate link) for giving this cobbler a true cake-like consistency.
The prep time is about 10 minutes. Slice and season the peaches. Separately mix the wet and dry ingredients, combine, and spoon the batter over the peaches. And then, as a wise man once said, set it and forget it!
In a few hours, this dessert will infuse your home with the aroma of sweet peaches and the warm scent of cinnamon. When ready to serve, use a slotted spoon to scoop out the cobbler because there will be a lot of excess juice from the peaches.
The texture will be a bit different from the standard cobblers you’re probably used to. Instead of a crispy, biscuit-like texture, the topping soaks up all the wonderful peachy sauce, creating the consistency of a warm and comforting cake. Add a dollop of whipped coconut cream or ice cream over the top for a silky, velvety finish!
Looking for more peach recipes? Check these out:
Throughout the month of August, I’m sharing a variety of peach recipes on the blog. Thanks so much to Bob’s Produce Ranch for providing the delicious peaches. Not only does Bob’s Produce stock the best Colorado peaches, but they also pride themselves in providing the freshest produce around. If you live in the Twin Cities, be sure to check out this local gem and see for yourself why this store is considered a year around indoor farmer’s market.
Note: This post contains affiliate links, which means I receive a small commission if you make a purchase using any of the links.
- 6 cups sliced peaches
- 1 tablespoon maple syrup (honey works too for a non-vegan option)
- ½ tablespoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 4 eggs
- ¼ cup coconut oil
- ¼ teaspoon almond extract
- 2½ tablespoons maple syrup
- 2 tablespoons almond milk
- Coconut whipped cream topping (optional)
- Make the filling: Combine the peaches, maple syrup, cinnamon, nutmeg, and salt in the pot of the slow cooker.
- Make the topping: In a medium-sized bowl, combine the coconut flour, almond flour, baking powder, and teaspoon salt. In a separate dish, combine the eggs, coconut oil, almond extract, maple syrup and almond milk. Add the wet ingredients to the dry ingredients and stir until combined. Spoon the batter into the slow cooker, covering the peaches in an even layer.
- Cook the cobbler: Cook on low for 4-6 hours. Check the cobbler at 4 hours to see if the topping has firmed up and has a cake-like texture. If the topping is still soft, cook for another 1-2 hours or until the topping is firm. After 4 hours, I'd suggest checking the texture about every 30 minutes.
- Serve the cobbler: Use a slotted spoon to serve the cobbler. This dish is best served in bowls to contain the excess peach juice. Add a dollop of coconut whipped cream or ice cream on top.