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Low Calorie Peach Cobbler is made healthy without dairy or eggs and a crispy, almond flour topping. A perfect peach crisp that's gluten free, vegan and Paleo friendly!
When it comes to healthy desserts, my top warm weather favorites are healthy lemon bars, healthy cherry oatmeal bars and low calorie peach cobbler!
This very is lower calorie, made with less sugar that traditional cobblers and is also dairy-free, egg free and gluten-free.
Why I Love This Healthier Peach Cobbler
- Lower Calorie - This version only has 176 calories per serving. Compared to traditional peach cobbler recipes, this one has much fewer calories.
- Lower Sugar - Peach crisp recipes have a ton of added sugar. This version is healthier with minimal added sugar that gives the recipe just the right amount of sweetness paired with the natural sweetness of the peaches.
- Simple - Fruit crisps make the best dessert recipes in my opinion. The ingredients are simple, prepping them is a breeze and they're always a crowd pleaser!
- Versatile - Like my Paleo Berry Cobbler, this peach version is just as tasty. No fresh peaches? Not to worry! You can use canned or fresh in this recipe.
Low Calorie Peach Cobbler Ingredients
Here's what you need to make a healthier peach cobbler dessert! For the measurements, see the recipe card at the bottom of this post.
- Peaches - Freshly sliced peaches or canned peaches can be used for this recipe. If you are using canned peach, avoid the ones in syrup and use those in natural juices instead and remove the excess juices in the can before using too.
- Coconut Sugar - The sugar accents the natural sweetness of the peaches.
- Lemon Juice - The acidity of the lemon juice softens the filling and balances out the sweetness.
- Arrowroot Powder - Thickens the filling.
- Almond Flour - Blanched almond flour is recommended for this as it has a lighter, biscuit-like texture.
- Coconut Oil - Refined coconut oil is best as it has less coconut flavor. Other oils can be used or butter in place.
- Baking Soda - Aids in the texture, volume and lighten the texture of the crisp.
Substitutions For Healthy Peach Cobbler
Here are the substitutions you can make for this recipe. Remember when you substitute ingredients, this will change the nutritional value of the recipe fro what you see in the recipe card below.
- Peaches - Canned or freshly sliced work in the recipe. Avoid using canned peaches with syrup.
- Almond Flour - All purpose gluten free flour or oat flour are the substitutions I recommend. Coconut flour will not work and would require an entirely different recipe.
- Arrowroot Powder - Tapioca flour or cornstarch can be used instead.
- Coconut Sugar - Any granulated sugar may be substituted as well as zero calorie or lower calorie sweeteners. I do not recommend substituting maple syrup or honey for the filling as it will be too runny.
- Coconut Oil - Any oil may be used in place or melted butter.
- Baking Powder - Do not substitue.
- Lemon Juice - Use lime juice instead. The acidity is necessary for the recipe.
- Milk - Any milk regular or dairy free may be used.
How To Make Low Calorie Peach Cobbler
Step One - Preheat the oven to 350 F and grease a 9-inch by 13-inch baking dish by lightly spraying with cooking spray.
Step Two - In a mixing bowl, combine the ingredients for the filling. Place in the bottom of the baking dish, spread into an even layer and bake for 15 minutes.
Step Three - While it bakes, combine the dry ingredients in a mixing bowl for the topping. Then add the wet ingredients to the dry and combine until the dough thickens.
Step Four - Remove the baking dish from the oven and top with small spoonfuls of the topping on top of the peaches all over. Place back in the oven and bake 15-20 minutes or until golden brown on top.
Step Five - Remove from the oven and let the peach crisp sit 5 minutes before serving.
How To Make The Best Low Sugar Peach Cobbler
- Using canned peaches? Drain the excess juice before making the filling.
- Melt the coconut oil before using and cool it is slightly before mixing with the other ingredients.
- If your biscuit topping browns too quickly while baking, cover with some tinfoil until fully cooked.
What To Serve With Vegan Peach Cobbler
- Ice Cream (duh!)
- Reddiwhip
- Low Fat Coolwhip
- Fresh Mint
Storing Healthy Peach Cobbler
- Refrigerator - Store Paleo peach cobbler in the refrigerator in an airtight container up to 5 days.
- Freezer - Place leftover vegan peach cobbler in an airtight container or plastic storage bag and freeze up to 3 months.
- Reheating - Microwave individual leftover portions for 30-60 seconds or you can warm it in the oven at 325 F for 8-10 minutes.
More Healthy Crisp and Cobbler Recipes
- Paleo Berry Cobbler
- Low Sugar Berry Cobbler Gluten Free
- Pumpkin Spice Apple Crisp
- Gluten Free Apple Crisp
Low Calorie Peach Cobbler
Ingredients
Filling Ingredients:
- 5 cups Peaches sliced
- 2 teaspoons Lemon Juice
- 1 tablespoon Arrowroot Powder
- 2 tablespoons Coconut Sugar
Topping Ingredients:
- 1 cup Almond Flour
- 2 tablespoons Arrowroot Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoons Coconut Oil melted
- 1/4 cup Milk of choice
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 F. Grease a 9-inch by 13-inch baking dish with cooking spray and set aside.
- In a mixing bowl, combine the ingredients for the filling and mix until combined. Place on the bottom of the baking dish and spread into an even layer. Bake in the oven for 15 minutes.
- While it bakes, combine the almond flour, arrowroot powder, baking soda and salt for the topping together in a large mixing bowl. Add the melted coconut oil, vanilla extract and milk. Combine until the dough thickens.
- Remove the baking dish from the oven and top with small spoonfuls of the topping on top of the peaches. Place back in the oven to bake for 15-20 minutes until the top is golden brown.
- Remove from the oven and let it sit 5 minutes before serving. Serve with ice cream on top!
Notes
- Recipe makes 8 servings which is 1/8th of the recipe.
- Use freshly sliced peaches or canned peached in their natural juices.
- Any milk may be used for this recipe.
- Blanched almond flour is recommended.
- Refined coconut oil should be used or another oil of choice.
- Arrowroot powder can be replaced with tapioca flour or cornstarch.
Nutrition
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