Happy Hump Day!

Since I have been craving LOTS of sweets lately and I had one remaining bag of peaches from the orchard by my parents’ house, I decided to make a peach cobbler yesterday.


I contemplated on what kind of cobbler to make — a regular one with white flour and sugar (which my husband would prefer!) or a healthier version with almond flour, honey and coconut oil. My pregnancy brain said go for the gusto and make the “real deal,” but then the other pre-pregnancy brain said try a healthier version, because it can be just as good, but so much better for you. Well, the pre-pregnancy brain won over, which hasn’t happen very much lately. But, I have to say, the cobbler turned out great and Keenan and my husband (who practically ate half of it last night!) love it!

Instead of talking about my eats for this week’s What I Ate Wednesday, I’ll share this delicious cobbler recipe…

Peas and Crayons

First, peel and slice your over-ripe, juicy peaches. Add them to a large sauce pan with water and honey. As soon as they start to boil, turn down the heat and simmer for about 10 minutes or so (until it starts to thicken).

Peaches cooking

Next, make your cobbler mixture/dough.

Add cooked peaches to prepared baking dish and top with cobbler mixture/dough.

Peach cobbler prior to baking

Bake for 30-40 minutes until slightly brown and bubbly!

Peach Cobbler

Peach Cobbler – A Grain Free Version

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 1 2 1/2 quart baking dish full of cobbler

Peach Cobbler – A Grain Free Version


  • 4 cups of over-ripe peaches
  • 1/4 cup water
  • 1/4 cup honey
  • 1 Tbsp xylitol
  • 2 Tbsp butter
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • 1 egg
  • 2 Tbsp coconut oil
  • pinch of salt


  1. Peel and slice peaches.
  2. Place peaches in a large saucepan with water and honey. Bring to a boil, reduce heat and let simmer for 10 minutes.
  3. Melt butter and place into 2 1/2 quart baking dish.
  4. Add peaches to prepared baking dish.
  5. Mix flour, xylitol, cinnamon, egg, coconut oil and salt. Mix well and spoon over peaches.
  6. Bake at 350 degrees for 30-40 minutes or until browned and bubbly. Let cool for a few minutes, but serve warm with a scoop of vanilla ice cream or homemade whipped cream!


If you are following a strict Paleo diet, you can use coconut oil to prep the baking dish instead of butter.


Do you prefer cobbler or a crisp? Ice cream or whipped cream on top?

How are you using up the last of your Summer produce?

What is your favorite fruit dessert?