As a native South Carolinian, summer equals peaches. I remember driving around with my grandfather and dad buying bushels of peaches to enjoy in absolutely every way possible. I wish I had a photograph from those memories. Old farmers sitting out on the side of the road with handwritten signs and wooden baskets. This was a time before the trendiness of the farmers market and the local food movement. I am forever grateful to my family for instilling in me a love for seasonal produce. The delicate peach is one of those foods that can truly only be eaten in season—nectar of the gods!

Once we were done foraging we would take peaches home and my grandmother and mom would begin the process of canning them and baking desserts. Peach cobbler was always the favorite. Juicy peaches with buttery sweet biscuit crust served with a dollop of whipped cream. Divine.

As I got older and more interested in health food, peach cobbler was one of the first desserts that got a face lift. The principle behind it is fairly simple, easy to make, and hard to mess up. The need to alter everything to fit my dietary preferences has always been a baking challenge. It’s hard to take everything out and still make it taste good. The peach cobbler has seen the vegan days of Earth Balance Butter and egg replacer…(ew)… soy milk and fat free this and that (more ew) and then…it looked something like a raw food dessert (yum, but not quite the same!) It’s been a long while since I’ve actually baked a cobbler and an even longer while since I’ve made one that tastes good—but summer is here and peach cobbler is a must!

I recently took a baking class with Laurel Gallucci of Sweet Laurel Bakery. Her grain-free, paleo approach to baking is awesome and inspiring. In class, we learned a lavender scone recipe and I thought it was the perfect formula to turn into cobbler. I altered the recipe just a bit—and to my pleasant surprise it turned out perfectly!

P.S. If you can’t find Tiger Nut Flour, substitute with more almond flour.

| Grain-Free Peach Cobbler RECIPE |


  • 1 1/4 cup Almond Flour, unbleached
  • 1/2 cup Tiger Nut Flour
  • 1 large Egg or 1 tablespoon Flax Meal mixed with 3 tablespoons Water
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Coconut Oil
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Himalayan Pink Salt
  • 1 tablespoon Vanilla Powder

To make cobbler dough:

  1. Mix all dry ingredients together first.
  2. Whisk together wet ingredients.
  3. Then mix all ingredients together thoroughly.
  4. Because there is no gluten in this recipe you can’t “over work” the dough. Just make sure that it is all mixed well together. The dough will be very sticky.


  • 2 medium Peaches, sliced
  • 1/2 cup Blueberries (optional)
  • 1 tablespoon Coconut Oil
  • 2 tablespoons Maple Syrup 
  • 1/2 tablespoon Ginger, freshly grated
  • 1/4 teaspoon Cinnamon
  • Pinch of sea salt

Toss fruit together with all ingredients. 


  1. Preheat oven to 350 degrees
  2. Fill a small (8 x 8) baking pan full with fruit mixture. Top with cobbler “dough.” This does not need to spread perfectly. The idea behind cobbler is to have a rough biscuit crust.
  3. Bake at 350 for approximately 20 minutes until the crust is golden brown.

Serves 2-4

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