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Paleo Peach Cobbler with Pecan Caramel

Servings: 6 medium portions or 8 smaller portions

Peach Filling
4 cups sliced peaches, fresh or frozen (about 4-6 large peaches)
2 tablespoons maple syrup
1 teaspoon cinnamon
2 tablespoons chia seeds
seeds from 1 vanilla bean (optional)

Cobbler Topping
1 cup superfine almond flour
1/4 cup chopped pecans
1/4 cup roasted almonds
1/4 cup Georgia Grinders pecan butter
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Sea salt to taste
Pecan Caramel
1/4 cup pecan butter
1/4 melted coconut oil
1/2 cup maple syrup


1. Preheat oven to 350 degrees. Grease an 8 inch cast iron skillet with coconut oil or melted butter and set aside.

2. Mix together the peaches, maple syrup, cinnamon, sea salt & chia seeds. Place in the cast iron skillet.

3. Pulse the cobbler ingredients in a high powered blender or food processor for about 30 seconds until a crumble forms. You may need to scrape down the sides and continue to mix until a crumble forms.

4. Press this on top of the peaches evenly in a layer and bake for 40-50 minutes until the top gets a little brown.

5. While the cobbler bakes, make the pecan caramel by combing all ingredients in a microwave safe bowl. Place in the microwave for 30 seconds then whisk until a thick caramel glaze forms.

6. Once cobbler is done, allow to cool for 15 minutes then serve with ice cream or coconut yogurt and drizzle with caramel! It’s delicious warm!


Storage: Leftovers stay fresh in an airtight container in the fridge up to four days. Re-heat in the oven for best results or the microwave.

Leftover caramel: Store caramel in a jar in the fridge. It will harden in the fridge, reheat in the microwave when ready to use.

Recipe by Selena Sharpless