Peach Cobbler Pie Recipe

We’re thrilled to partner with Apricot Lane Farms this month featuring their August Pride peaches!

If you’ve seen the film The Biggest Little Farm, you may be familiar with Apricot Lane Farms – a regenerative, biodynamic farm that happens to be down the road from the cake shop. When our team toured their farm a few weeks ago, they shared how they had a surplus of August Pride peaches this season, so naturally we were inspired to turn them into a special peach dessert!

For a limited time only, we are offering a delicious Peach Cobbler Pie made with Apricot Lane Farms mouth-watering peaches, slight hints of vanilla and our signature cinnamon infused crust and cobbler. As always, this is a grain-free, dairy-free, and refined sugar-free treat. Below you’ll find the recipe so you can make it yourself. You can also bake along via our IG live recording here!

Peach Cobbler Pie Recipe

Ingredients:

For Crust:

2 cups almond flour

1/4 cup arrowroot powder

1/4 cup coconut oil

1/4 cup maple syrup

Pinch pink salt

For Filling:

5-7 firm but ripe peaches, pitted and sliced

1/4 cup maple syrup

Juice of one lemon juice

1 tablespoon arrowroot starch

1/8 teaspoon Himalayan Pink Salt

1/4 teaspoon vanilla bean powder, or seed scraped from 2-4 vanilla beans

For Cobbler Topping:

1 cup almond flour

1 tablespoon coconut flour1 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons maple syrup

1/2 cup coconut yogurt, store-bought or homemade

1 teaspoon vanilla extract

For Garnish:

Creamy Dairy Free Ice Cream

Instructions:

Step 1

Preheat oven to 350°F and set rack to middle position. Place on ingredients for crust in a bowl and stir together until soft dough forms. Press the crust into the base of a pie pan and bake for 7 mins. Allow to cool while you prep the filling.

Step 2

For the filling: In a large bowl, combine peaches with maple syrup, lemon juice, arrowroot powder, salt, vanilla powder or seeds. Stir well to combine. Scrape peaches and any juices into cooled pie crust. Bake on middle rack for 15-20 minutes, until juicy and fragrant. Take out of the oven and set aside as you prep the cobbler topping.

Step 3 

For the topping: Whisk together the flours, cinnamon, and salt in a medium bowl. In a large bowl, combine the maple syrup, yogurt, and vanilla extract. A little at a time, add the flour mixture to the wet ingredients, stirring until a dough comes together. 

 Step 4

Break off pieces of the dough all over the peaches, as evenly as you can. Return cobbler to oven and bake for 30 minutes, or until the cobbler topping is quite golden brown. Take the cobbler out of the oven and let it rest at least 30 minutes, so the peaches can set. Serve warm or at room temperature with ice cream or coconut whipped cream on the side.

Enjoy!

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