Gluten Free Vegan Peach and Berry Cobbler

Last summer I discovered Gwyneth Paltrow’s book It’s All Good¬†and I fell in love. ¬†Specifically, I fell in love with her Flourless Anything Crumble – because there is nothing better than warm baked fruit with a crumbly topping that happens to be gluten free with no cane sugar. If your sweet tooth just won’t quit, this is a fabulous substitute for more sugary desserts. Vegan and gluten-free with only a small amount of maple syrup for sweetness, you can use any fruit combo you like (try pears, plums, blackberries, it’s all amazing). My favorite combo is white nectarines, white peaches, and blueberries, and since it’s stone fruit season this cobbler is in high demand in our household. I also love how simple and quick it is to make, the most time consuming part is peeling the peaches and nectarines; the rest is a breeze! I did make some small changes to the recipe (subbed coconut oil for olive oil and gluten-free oats for quinoa flakes) as I played around with it the past year, and I also doubled the recipe since it never made enough to last more than one day. If you do one thing this weekend, try making this crumble. You will thank me, I promise. Top with some vegan coconut whipped cream (recipe link below) and you are set for a delicious and healthy dessert that even husbands and picky toddlers will love!


  • 4-5 cups sliced and peeled stone fruit (I used 3 white nectarines and 4 white peaches; the riper the fruit the easier it will be to peel)
  • 1 pint blueberries
  • 2 tbs lemon juice
  • 2 tbs maple syrup
  • 1 cup almond meal
  • 1 cup gluten-free oats (sub more almond meal if Paleo)
  • 1 tsp cinnamon (also try clove, ginger, nutmeg, or cardamom)
  • 1 tsp sea salt
  • 4-6 tbs coconut oil (you could also try using ghee if you are not set on a vegan recipe)

How to do it:

  1. Preheat over to 400 degrees
  2. Slice and peel fruit
  3. Toss berries, fruit, lemon juice, and 2 tbs of the maple syrup in a shallow baking dish
  4. Mix almond meal, oatmeal, salt and cinnamon in a large bowl
  5. Add the remaining 2 tbs of maple syrup and 4 tbs coconut oil and mix until just combined. You may need more coconut oil so add until desired consistency is reached
  6. Crumble the mixture over the top of the fruit and then bake for 20-25 minutes, until top is browned and fruit is bubbling
  7. Allow to cool, then enjoy! Serve with some vegan coconut whipped cream (recipe here)