It is peach season on the Gutsy By Nature urban homestead and that means just one thing… Time to create a gluten free paleo peach cobbler recipe! This version is for everyone, including those who are following the paleo autoimmune protocol because it doesn’t use nuts or eggs. You could also modify it to be vegan, if you so desired. Peaches for all!
Believe it or not, we have just a single peach tree in our tiny townhouse yard in Alexandria, Virginia and it gives us more fruit than we know what to do with every year. I wish I knew what variety it was because not only is it extremely productive, but the peaches are absolutely delicious and the fruit comes a good month earlier than any other peaches are available locally. Plus, it is resilient. It has survived nearly being toppled over in a hurricane and our complete lack of knowledge on how to care for it. Basically we just ignore it 11 months out of the year and revel in its bounty every June.
This AIP cobbler recipe is another great application of my new favorite gluten-free flour – Otto’s Natural Cassava Flour! I experimented with some cobbler recipes last peach season and never created anything that I thought measured up to my memories of a biscuit-style peach cobbler made with regular wheat flour. This year I decided to experiment with the biscuits I created for the AIP Strawberry Shortcake last month and was thrilled with the result.
Important! Cassava flour is NOT the same thing as tapioca flour or starch. It is the whole root, dried and ground, while tapioca flour is just the isolated pure starch and has a very different effect in baked goods. Unfortunately, you probably can’t find cassava flour in your local stores but will have to purchase it online. Apparently there is a wide variety in the quality and labeling of cassava flour, so the only brand I currently recommend is Otto’s Natural. You can learn more about it and purchase here.
Notes for healing diets:
- Paleo autoimmune protocol (AIP) – The Paleo Approach: This recipe is acceptable for the elimination phase as a treat. Remember that sugars, even natural ones like honey, can be inflammatory and that Dr. Ballantyne recommend’s limiting your fructose consumption.
- Specific Carbohydrate Diet (SCD): Not legal, due to the cassava flour.
- Low-FODMAP: Peaches are very high in sorbitol and mannitol, both polyols, and honey is high in fructose. If you tolerate polyols but not fructose you could substitute another sweetener for the honey.
Paleo Peach Cobbler Recipe:
- 8-10 fresh peaches, peeled, pitted and sliced into thin wedges
- ¼ cup honey (for vegan, use maple syrup or other sweetener)
- ¼ teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cassava flour
- 1 cup cassava flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cold lard (for vegan use palm shortening)
- ⅓ cup water
- 2 tablespoons honey
- 1 tablespoon coconut sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 425 degrees.
- In large bowl, combine peaches, honey, cinnamon, lemon juice, and 2 teaspoons cassava flour. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- In a medium bowl, whisk together 1 cup cassava flour, baking soda, and salt.
- Using a pastry blender or two forks, cut in the cold lard so that it is distributed evenly.
- Add ⅓ cup water and 2 tablespoons honey. Mix with a spoon until dough comes together.
- OPTIONAL: Combine coconut sugar and ½ teaspoon cinnamon and set aside.
- Remove peaches from oven after 10 minutes and drop spoonfuls of topping evenly over them. If using, sprinkle entire cobbler with coconut sugar and cinnamon,
- Bake 15-20 minutes or until biscuit topping is golden brown.
Shard on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.