Peachberry cobbler

Eat your heart out, Martha! We find it amusing how much sugar most recipes call for when making a cobbler. Fresh peaches, blackberries, and blueberries are naturally about the sweetest things in the world. In fact, if they are in season, why not take a trip to a local farm and pick your own? Check the Internet to find out when blackberries and/or blueberries are in season where you live. Both fruits freeze very well, so load up.

½ cup (125 mL) butter
1½ cups (180g) finely chopped nuts, such as pecans or almonds
½ cup (75 g) coconut flour
2 teaspoons baking powder
½ cup (125 mL) coconut milk
1 teaspoon vanilla extract
2 cups (450 g) fresh peaches, peeled and cut into small pieces
3 cups (300 g) fresh blueberries or blackberries

1. Preheat oven to 350°F (175 °C). Meanwhile, allow butter to come to room temperature to soften.
2. In large bowl, mix all dry ingredients. Mix in butter, coconut milk and vanilla and mix very well.
3. Place fruit in deep baking dish and push down until it has a flat surface. Using your fist works really well and you can lick off all the tasty sweetness when you’re done. You’ll want to release a few of the juices of the berries but still have them maintain their form.
4. Spread the doughy top over the entire surface of the berries and press down to flat.
5. Place in oven and bake for 60–75 minutes. Depending on the size of your dish, your crust may be a little thick and will extra need time to cook all the way through.
6. Serve piping hot.

Variation—Sprinkle a little cinnamon on the berries prior to putting them in the dish.

More Recipes You'll Love

• Thick and Chewy Gingerbread Cookies
• Baked Raspberry Tart
• Chocolate Chip Cookies

Peachberry cobbler is a bubbling summer classic with a grain-free twist. Fresh peaches and blueberries (or blackberries) collapse into a jammy layer under a thick coconut flour biscuit topping, baked for a full hour until the fruit bubbles up around the golden crust. Serve it piping hot.

Pro Tips

• Press the fruit down firmly in the baking dish — your fist works great — releasing a few berry juices while keeping the fruit in pieces rather than purée.
• Spread the doughy coconut flour topping over the entire surface and press it flat to an even layer; a thick, uneven crust needs longer in the oven to cook through.
• The full 60–75 minute bake is longer than most cobblers because the coconut flour topping is dense — cover loosely with foil if the top colours too fast.
• Let the butter soften to room temperature before mixing the dough so it blends smoothly with the coconut milk and vanilla.
• Serve the cobbler piping hot, straight from the dish — the fruit sauce and soft topping are at their best in the first ten minutes.

Frequently Asked Questions

Can I use frozen fruit?

Yes, frozen peaches and berries work; add a few minutes to the bake and expect a juicier sauce. No need to thaw first — just press the fruit into the dish as written.

Is this cobbler paleo?

It is: the topping is coconut flour, coconut milk, butter, and vanilla, and the filling is nothing but fresh fruit. There's no refined flour or sugar in the dish.

Why does my cobbler topping stay soft in the middle?

Coconut flour is dense and absorbs liquid slowly, so the topping needs the full 60–75 minutes. Spread it thinly and evenly, and give it extra time if your dish is deep.

What other fruits can I use?

Any stone fruit and berry combination works — cherries with peaches, or blackberries alone, are lovely. Keep the total fruit weight about the same so the topping bakes correctly.

Recipe Card

Stav Kogan

Peachberry cobbler

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• ½ cup (125 mL) butter
• ½ cup (75 g) coconut flour
• 2 tsp baking powder
• ½ cup (125 mL) coconut milk
• 1 tsp vanilla extract
• 2 cups (450 g) fresh peaches, peeled and cut into small pieces
• 3 cups (300 g) fresh blueberries or blackberries
• In large bowl, mix all dry ingredients. Mix in butter, coconut milk and vanilla and mix very well.

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