Monthly Archives: February 2015

Paleo Peach Almond Cobbler

I am SO EXCITED to be posting my first recipe today. I am going to start with my amazing Paleo peach cobbler. This recipe is quick and easy to make and makes up to 10 servings!

Paleo Peach Almond Cobbler:

*This recipe can also be used to make a berry cobbler (raspberries, blackberries, or both!)



-1 ¾ cups almond flour

-2 tsp. extra virgin coconut oil , melted (I prefer the Kelapo brand…found at Publix)

-2 Tbsp. Vanilla Extract

-1/3 cup Stevia

-1/4 cup honey

-2 rounded tsp. cinnamon (plus more for sprinkling onto peaches before baking)

-1 ½ tsp. Himalayan sea salt

-1/4 cup walnuts

-1/2 cup slivered almonds (1/4 cup in the topping mixture and ¼ cup sprinkled on top of topping.

-1 large egg

-1/2 ripe banana (microwaved 1 minute and mashed)


-7 ½ cups organic frozen peaches (can use regular non frozen peached sliced, but using the frozen organic peach slices out of the bag is much easier!)

-1 Tbsp. vanilla extract

-3 Tbsp. Arrowroot flour

-¼ cup Stevia

-Honey to drizzle on top of your peaches

-2 tsp. cinnamon


  1. Preheat your oven to 375 degrees F.
  2. Spray a glass pie dish with a diameter of at least 9 to 10 inches with nonstick cooking spray (I prefer Kelapo Coconut Oil Nonstick Cooking Spray)
  3. Pour your peaches into the pie dish. If frozen, microwave on high for 2 minutes in your pie dish.
  4. Add all other filling ingredients and stir to combine. Drizzle extra honey and cinnamon on top.
  5. In a separate large bowl, combine your topping ingredients.
  6. Spread your topping ingredients on top of your peach filling and sprinkle the tops with your ¼ cup of extra slivered almonds.
  7. Place in your oven on the middle rack at 375 degrees F for 35 minutes until golden on top.
  8. Let cool for 10 minutes and serve warm. Delicious with Califa Farms Vanilla Almond milk drizzled on top or on the side! Enjoy!