I have recently overhauled my diet to be completely grain-free and (mostly) paleo. Being 7 months pregnant, I am also closely watching my sugar intake and keeping my meals (and desserts) low on the glycemic index.

This Paleo Peach Blueberry Cobbler definitely satisfies my sweet tooth, doesn’t spike blood sugar and is a delicious end-of-summer treat using fresh peaches from the farm.

Grain free, dairy free, refined sugar free, it’s a great alternative to your classic cobbler recipe. You can really use the cobbler crumb topping over any of of your favorite fruit. Plain peach, peach & blackberry, blueberry, mixed berry… get creative with the fruit you have on hand. It won’t disappoint – promise!

Ingredients:

FILLING
4 peaches
2 cups frozen wild blueberries
3 tbsp. maple syrup
1 tsp. vanilla extract
1/2 lemon, squeezed
3 tbsp arrowroot powder
1/2 tsp. cinnamon

CRUMBLE
1/3 cup almonds
1/3 cup cashews
1/3 cup pecans
1/3 cup almond flour
3 tbsp. flaxseed
2 tbsp. shredded coconut
1/4 cup melted coconut oil
2 tbsp. arrowroot powder
2 tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. cinnamon
Pinch of sea salt

Directions:

Preheat oven to 350 degrees F.

Prepare an 8 or 9-inch baking dish by coating with a thin layer of coconut oil. Mix all filling ingredients together in a large bowl. Pour into baking dish, spreading out evenly.

Using a food processor, prepare crumble. Add almonds, cashews, pecans, almond flour, flaxseed and shredded coconut to food processor and pulse just enough to break down the ingredients into small pieces. (You can also do this by hand by roughly chopping all nuts & seeds.) Add remaining ingredients to the food processor and pulse until well combined into a moist, crumbly texture.

Sprinkle the crumble mixture over the top of the peaches & blueberries in the baking dish.

Bake until filling is bubbling and crumble is a nice golden color (about 35-40 minutes).