Quick Takeaway
This peach cobbler is a low oxalate dessert. Sweet, tender peaches bake under a soft gluten-free biscuit topping with a nutmeg sugar finish, and it stays in the Low tier so it fits a low oxalate diet. New here? Start with our Low Oxalate Foods List.
There is nothing like warm peach cobbler when peaches are in season. This low oxalate version gives you all of that comfort with none of the worry. Juicy peaches are simmered until soft, then spooned into a dish and covered with a tender biscuit topping made from oat flour and coconut flour. A sprinkle of coconut sugar and nutmeg on top bakes into a lightly sweet, golden finish.
Why You’ll Love This Recipe
- Naturally low oxalate. Peaches, oat flour, coconut flour, and coconut sugar are all low oxalate friendly.
- Gluten-free. The biscuit topping uses oat flour and coconut flour in place of wheat.
- Fresh or frozen peaches. Make it in peach season or any time of year.
- Lightly sweetened. Coconut sugar and monk fruit keep it sweet without refined sugar.
What Makes This Peach Cobbler Low Oxalate
A few simple choices keep this cobbler in the Low tier. Peaches are a naturally low oxalate fruit, so they make a perfect base. It is sweetened with coconut sugar and monk fruit, both low oxalate. And where many gluten-free baked goods reach for almond flour, which is high in oxalates, this topping uses coconut flour and oat flour instead. A little nutmeg stands in for cinnamon, which is higher in oxalates.
Ingredient Notes
- Peaches. Fresh or frozen both work. Frozen peaches may release a little more liquid, so give them the full simmer time.
- Oat flour and coconut flour. Together they give the topping structure and a soft, biscuit-like crumb without any wheat.
- Coconut sugar. Adds a warm, caramel sweetness to both the filling and the topping.
- Lakanto monk fruit sweetener. Keeps the topping sweet while adding no oxalates.
- Nutmeg. A little nutmeg over the top adds warm spice. Ground cinnamon is high in oxalates, so nutmeg is the low oxalate choice here.
- Carton coconut milk or oat milk. Use a carton or refrigerated milk, not canned, for the right consistency in the batter.
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Low Oxalate Gluten-Free Peach Cobbler
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Ingredients
For the filling
- 6 cups sliced peaches fresh or frozen
- 1/2 cup warm water
- 1/4 cup coconut sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter
- 2 tbsp water for the cornstarch slurry
For the baked topping
- 1/2 cup oat flour
- 1/2 cup coconut flour
- 1/2 cup Lakanto Monkfruit Sweetener classic
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup carton coconut milk or oat milk
- 1/4 cup unsalted butter melted
For the sugar topping
- 2 tbsp coconut sugar
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 335°F.
- In a small saucepan over medium heat, add the peaches, coconut sugar, and 1/2 cup warm water. Bring to a simmer and cook for 7 to 10 minutes, until the peaches are cooked through and starting to soften. The timing will vary depending on whether you use fresh or frozen peaches.
- In a glass or mug, thoroughly mix the remaining 2 tablespoons of water with the cornstarch until no small chunks of cornstarch remain. Press the slurry against the side of the glass to work out any lumps. The mixture should be thick and even. Add up to 1 more tablespoon of water if you need it.
- Pour the cornstarch slurry into the saucepan with the peaches and stir to combine. Simmer for 1 minute. Take off the heat and stir in the lemon juice and butter.
- Pour the peach mixture into a 9×9 glass baking dish and set aside.
- In a medium bowl, combine the oat flour, coconut flour, Lakanto, baking powder, and salt. In a small bowl, combine the milk and melted butter.
- Pour the milk and butter into the flour mixture. Stir just enough to combine.
- Using a spoon, evenly distribute dollops of the batter over the peaches in the baking dish. Press the dollops down with the back of the spoon or a spatula so the peaches end up evenly covered by the batter.
- In a small bowl, combine the coconut sugar and nutmeg. Sprinkle this mixture over the batter.
- Bake for 25 to 30 minutes, until the batter is firm and golden.
Pro Tips for the Best Peach Cobbler
- Simmer the peaches first. Cooking them before baking gives you a soft, jammy filling.
- Whisk the cornstarch slurry until smooth before adding it, so the filling thickens evenly with no lumps.
- Dollop and press the batter. Spoon it over the peaches, then gently press so the fruit is evenly covered.
- Use a 9×9 glass dish for even baking and easy serving.
- Watch the last few minutes. Pull it when the topping is firm and golden, about 25 to 28 minutes.
What to Serve With Peach Cobbler
- A scoop of low oxalate vanilla ice cream or coconut whipped cream
- A drizzle of warm coconut milk
- A cup of coffee or herbal tea
Storage and Reheating
- Refrigerator. Store covered for up to 4 days.
- Reheating. Warm individual portions in the microwave or a low oven until heated through.
- Freezing. Freeze cooled cobbler for up to 2 months and thaw in the fridge before reheating.
Substitutions and Variations
- Swap the fruit. Try adding blueberries for a peach and blueberry cobbler.
- Change the sweetener. Use all coconut sugar or all monk fruit, depending on your preference.
- Add vanilla. A splash of vanilla extract in the filling deepens the flavor.
- Make it dairy-free. Use a plant butter and oat milk for the topping.
Frequently Asked Questions
Is peach cobbler low oxalate?
This version is. Peaches are a low oxalate fruit, and it is sweetened with coconut sugar and monk fruit. The topping uses coconut flour and oat flour instead of high oxalate almond flour, so the whole dish stays in the Low tier.
Can I use frozen peaches?
Yes. Frozen peaches work well. They may give off a little more liquid, so simmer them for the full time until soft before adding the cornstarch slurry.
Why coconut flour and oat flour instead of almond flour?
Almond flour is high in oxalates, which makes it a poor fit for a low oxalate recipe. Coconut flour and oat flour keep the topping low oxalate while staying gluten-free and nut-free.
Can I make it less sweet?
Yes. Reduce the coconut sugar in the topping, or lean more on the monk fruit sweetener, which adds sweetness without changing the oxalate load.
This recipe is spectacular! I took one little bite when it was warm and I wanted to polish off the rest of the desert. It’s really nice because it’s not too heavy and it’s full of flavor. Many desserts have too much sugar but this one is perfect. I highly recommend this recipe. It will be in my GoTo recipe box for many years to come. It works with frozen peaches as well, so I envision making this at Thanksgiving as beautiful fall, festive dessert that many people will enjoy and also appreciate because it’s unique.