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:
Sparkling Peach Ginger Mojitos
Southwest Salmon Burgers with Peach Salsa
Grilled Pork Tenderloin with Peach BBQ Sauce
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.
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
These say vegan but there are eggs in it. Can you make this with an egg substitute? What vegan option could replace eggs?
Hi Stephanie – Thanks so much for pointing that out! Oversight on my part. You can absolutely make this with an egg substitute. I’d suggest using a flax egg, but the texture may not be as cake-like.
Can you bake this in the oven instead?
Hi Margie, Although I’ve not tried, I’m confident you could bake this in the oven. I’d suggest cooking at 375 for at least 30 minutes.
I made it and I’m not a fan. Thank you for trying to create yummy recipes for the crock pot 🙂
Thanks for giving it a try Walter. I appreciate the comment!
Hi,
This looks so awesome. My husband and daughter both love apples. Do you think it would work with apples? Thanks. Looks so yummy! I’d have to make both of these! Thanks for sharing.
Steffani
Hi Steffani! Absolutely it would work with apples!
I made this for a potluck and had to throw it out. It was inedible. Are you sure the measurements are right? It was overpowering with cinnamon, not sweet and the topping was dry and bland. Now mind you I did double recipe but for cinnamon instead of doubling it to 2 tablespoons I used 1 1/2 tablespoons. For the topping I used 6 eggs and 2tbsp maple syrup then ran out so substituted with 2 tbsp of honey. It was crumbly so added water to make it a little smoother. Didn’t help.
Hi Melissa – I’m so sorry to hear that. Each time I’ve made this, my peaches have been soft and ripe so I’m sure that accounted for the sweetness. Based on your comment and other feedback, I’m going to make some adjustments to the recipe so this doesn’t happen for others. I really appreciate the feedback, and I apologize that this recipe didn’t work out for the potluck.
Unfortunately mine burned! I followed your time suggestion and even chose to cook on low but by 6 hours it was burned and no longer edible…I set it and left for the day hoping for a delicious dessert.
Hi Cristy – I’m sorry to hear that. Based on your comment and other feedback, I’m going to make some adjustments to the recipe so this doesn’t happen for others. I really appreciate the comment!
I am in the process of making this right now and just noticed the instructions reference almond milk, but it’s not listed in the ingredients! What do I do?
Hi Elizabeth. I added about 2 tablespoons to the batter for a little added moisture. If you’re too far into the process to add it now, no worries! It won’t make much of a difference in the end. Thanks for the catch. I’ll update the ingredient list.
Awesome, that’s what I did once I observed the consistency without any. It didn’t seem fluid enough so I added a few splashes and it worked great.
The recipe turned out fantastic – both my husband and I loved it. I cooked in the crockpot on low for 4 hours then changed to the warm setting for about an hour.
We ate it with a dollop of vanilla frozen yogurt on top. It tasted just like “real” peach cobbler! Although, with our leftovers we are thinking we will do plain Greek yogurt on top instead of ice cream, to try and be a bit healthier.
Delicious. Thanks for sharing!
Thanks so much Elizabeth for circling back! I’m so happy to hear that you and your husband liked it! My husband and I have been eating it with vanilla bean frozen yogurt all week, but Greek yogurt sounds like a great alternative. We’ll have to try that too. I really appreciate the comment 🙂
I’d really like try this since I have some stone fruits that are over ripe. Can I make this using regular flour? Also I can’t do coconut milk or oil, so what would I sub?
Hi Gail. You can certainly make this using regular flour, however you should not follow this recipe because coconut flour and all purpose flour cannot be used interchangeably. If you’d like a regular crock pot peach cobbler recipe, I’d suggest this one from Well Plated: http://www.wellplated.com/crock-pot-peach-cobbler/. Thanks for the comment!
Hi. If I don’t have almond flour, can I use ALL coconut flour instead?
Hi Monique – you could use all coconut flour, but I’d really recommend waiting until you have the almond flour. With just coconut flour, the texture won’t be as pleasant. It tends to be a bit spongy. The almond flour adds a lot in terms of flavor as well.
Made this recipe tonight & really enjoyed it. Thanks for the recipe!
So happy to hear that Alyssa! Thanks for giving it a try!
I made this recipe last night, and it was the most amazing thing I have tasted in 9 months! I developed very severe food allergies 9 months ago and have not been able to eat any dessert type of foods since. I can’t believe that I get to eat something so similar to real peach cobbler now! Thank you so so much for sharing this. The ingredients are expensive but well worth it for someone who struggles to find desserts they can eat.
That’s awesome, Emily! I’m so happy that you’ve found a dessert recipe that meets your allergy needs! I know that can be really tough. Thanks so much for the sweet comment!
Can you please tell me how many carbs
and calories are in a serving of your
coconut peach cobbler. Thank you,
Jo Sampson
Hi Jo, I apologize for the late reply. I plugged everything into the recipe calculator on the MyFitnessPal website and calories came to 276 and carbs, 24.
I have a small crockpot (1 1/2 qt) so I had to modify the recipe down by 1/4. Unfortunately, I didn’t reduce the cooking time, though I realized after 3 hours it was going to burn, and turned it off. It was still quite tasty, though the peaches were more of a jam consistency.
Today I reduced your recipe by 1/2, put half the topping on the bottom, layered the peaches on that, then put the rest of the topping, wait for it, on top. I’ll give you a reply on how it turns out. Oh, and I’m checking it after 2 hours.
Please do let me know how it turned out! I like the layering technique you used, like a crock pot trifle!
This did not work out all that well for me. I would suggest making sure that your peaches are VERY ripe, practically mushy so that you get the full sweetness of the peaches. Also peal your peaches. I would also double the maple syrup in the crust. Mine came out really bland.
Great feedback! Thanks for the comment Jeremy.
Did not work for me unfortunately. I used pretty awesome Georgia peaches and followed rest of the recipe as written. Watery peaches topped with very bland soft topping. We ate the topping when warm and it was sort of ok. Peaches were just way too watery. Once dish got cold and the cake part absorbed some of the liquid below, it was not appetizing at all. This dish is only good for someone with hardcore digestive challenges or paleo dieter who wants “cobbler “.
Hi Sarora, I really appreciate the feedback!