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healthy southern peach cobbler on a blue plate with vanilla ice cream
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Healthy Sugar-Free Peach Cobbler

This Healthy Southern Sugar-Free Peach Cobbler Recipe is made homemade from scratch. This old fashioned dish is made with a buttery flaky crust and gooey, juicy peaches. You can use frozen, canned, or fresh peaches for this recipe.
Course Dessert
Cuisine American, Southern
Keyword gluten free peach cobbler, healthy peach cobbler, Southern peach cobbler, sugar free peach cobbler
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
refrigerate crust 30 minutes
Total Time 2 hours
Servings 6
Calories 547kcal
Author Brandi Crawford

Equipment

Ingredients

Crust

Peach Filling

Instructions

Crust

  • Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
  • Add the eggs and melted butter (wet ingredients) to a separate bowl and stir.
  • Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
  • Remove the dough and roll it up into a large ball. Slice the dough in half. One half will be used for the bottom crust of the cobbler.
  • Sprinkle a flat surface with a little almond flour to prevent the dough from sticking. Use a rolling pin and roll out the dough until flat.
  • Refrigerate the dough for 30 minutes to overnight before handling. It will be really sticky if you skip this step. The longer you refrigerate, the easier it is to handle. I refrigerate half of the dough after it has been rolled out, my preference. You can keep it in a ball if you wish.
  • After you have refrigerated, slice half of the dough into strips about 1 inch thick.

Filling

  • Preheat oven to 350 degrees.
  • Heat a saucepan or pot on medium heat and add the butter. When melted, add in the sweeteners, nutmeg, and cinnamon. Stir continuously. Allow the mixture to cook until the sugar or sweetener has melted.
  • Add in the lemon juice and vanilla and stir. Pour in the peaches. Stir and allow the mixture to cook for about 4-5 minutes to soften the peaches.
  • Combine the cornstarch and water in a small bowl to create a slurry. Stir it together and add it to the pot. Stir to fully combine. Allow the mix to cook for 10-12 minutes until the filling thickens and remove it from heat.

Assemble and Bake

  • Spray an 8x8 baking dish or a 9.5 inch pie pan with cooking spray or grease.
  • Place 1/2 of the pie crust into the bottom of an 8×8 baking dish.
  • Using a slotted spoon, top the crust with the peaches mixture. You want to use a slotted spoon here so that you don't add too much liquid to the cobbler. If you use too much liquid it will be runny. I add it using a slotted spoon, and then I top it off with one large spoonful of liquid from the pot.
  • Add slices of pie crust to the top. You can arrange the crust however you wish. If you have uneven strips, you can mold two together to form one. Cut off the remainder of any strips that are too long. Brush the crust with the egg wash and sprinkle with cinnamon.
  • Bake for 25 minutes. At this point the crust will begin to brown. Open the oven and tent the pan with foil. Don't fully cover, loosely tent (it shouldn't touch the cobbler). This will prevent the cobbler from browning too much on the top as the interior continues to bake.
  • Bake for an additional 20-25 minutes. You can remove the foil after 15 minutes if the crust needs more browning.

Video

Notes

  • You can combine the pie crust ingredients by hand. It will take a little longer and can be difficult to incorporate the ingredients to produce a smooth crust. I find this way works best.
  • You can substitute brown sweetener or sugar for white and use only white sweetener if you wish.
  • Lots of people make peach cobbler with a top crust only. I am a huge fan of the crust so I do both a bottom and top layer. You can cut the crust recipe in half and do 1 layer if you wish. If you reduce the amount of crust used in this recipe (and use 1/2 as the top layer only) it will result in the following macros per serving: 251 calories, 20 grams fat, 9 grams of net carbs, and 7 grams of protein.
  • Or you can double up on the top layer of the crust. This will make it easier to create a thick lattice pattern if you are looking for that.
  • When placing the crust into the bottom of the baking dish, I like to use the bottom of a glass cup to flatten it out.
  • If using canned peaches I recommend 20-24oz. Sometimes you can only find canned in 15.5oz servings. In this case you may opt to use a can and a half or go with less peaches. If using canned, drain 1/2 of the liquid from the can before adding it to the pot. If you use all of the liquid the filling will become too soupy.
  • If using fresh peaches, you will need to peel the peaches first. You may also have to adjust for taste. Fresh peaches are often more tart and less sweet. Taste your filling repeatedly and add more sweetener if necessary.
  • If you use store bought pie crust and regular sugar, the macros per serving are as follows: 889 calories, 61 grams fat, 62 grams of net carbs, and 16 grams of protein.
  • There's a huge difference in taste in vanilla extract vs imitation. Vanilla will taste much better.
  • If you use store bought pie crust, the bake time will be consistent. You probably won't need to tent the pan with foil. Use your judgment. If the crust starts to turn deep brown within 30 minutes, tent it.
  • This recipe does include butter. You can decide if the use of butter is healthy or not for you. You can try using oils like coconut or avocado oil if you wish.

Nutrition

Serving: 1serving | Calories: 547kcal | Carbohydrates: 12g | Protein: 14g | Fat: 49g