Looking for a fun and summery dessert for this bright Easter weekend?

With these healthy and allergen friendly ingredients, this dessert will be a hit for just about everybunny…


I added two tablespoons of rosemary into the crust and one into the filling on mine for an added home-y flavour, but y’know to ‘Peach’ their own….

For the cobbler topping
  1. Preheat the oven to 375°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
  2. In a bowl, combine the peaches, coconut sugar, tapioca flour, cinnamon, and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more than one ramekin.
  3. In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.
  4. Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
  5. Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean.
Original recipe by Rachel Conners https://www.bakerita.com/peach-cobbler-gluten-free-paleo-vegan/