Peach Cobbler

Made with our Paleo Cassava Flour, this gluten-free recipe will be a dessert staple for your gatherings.


For the Peach Filling:

  • 4 cups sliced and mostly thawed frozen peaches, or fresh peaches (we used a mix of both)
  • ¼ cup maple syrup
  • 1 tbsp Carrington Farms Xanthan Gum
  • ½ tsp cinnamon

For the Gluten Free Cobbler Topping:


  1. Preheat oven to 400 degrees.
  2. In a 8 x 8-inch1 baking dish add thawed peach slices, maple syrup, Carrington Farms Xanthan Gum, and cinnamon and toss well to combine.
  3. In another bowl add flours with baking powder, coconut sugar, salt, and egg (or flax egg*) and mix well to combine.
  4. Add in the ghee and cut with a pastry cutter or knife to make the mixture crumbly.
  5. Lastly, pour in non-dairy milk and mix until just combined.
  6. Form 3 inch "patties" with the biscuit dough and layer them over the peach filling.
  7. Bake cobbler in the oven for 25 minutes or until cobbler biscuits are browned and filling is bubbling.
  8. Divide among bowls while warm and serve with a small dollop of your favorite non-dairy ice cream.