This Peach Plantain Cobbler is an easy grain free, paleo, and totes AIP compliant recipe. The plantain top is reminiscent of cornbread, not overly sweet and is the perfect compliment to the peach filling.
One of my dreams is to taste a fresh peach immediately after being picked. We don’t have peach trees in northern Ontario. We have many crab apple trees, but peach trees, they don’t have a chance!
I have always imagined that eating a peach right off the tree would be like tasting a piece of heaven… If you can’t tell already, I’m a fan of peaches.
We may not have peach trees, BUT we do have grocery stores!!! Heck yeah! So we can still enjoy peach season, and boy have my kids been eating them up. They are SO juicy that just after one bite, peach juice drips down their little chins.
This peach plantain cobbler is super tasty and easy to throw together, win-win right? It’s the perfect AIP dessert during peach season, if I do say so myself!
So what are you waiting for? Head on over to the closest grocery store and grab some peaches, OR if you have peach trees in your area (jealous), think of me with every peach you pick!
I like making this recipe when peaches are in season. Although, I haven’t tried it yet, I imagine that you could still make it with frozen peach slices.
The main ingredient for the top to this cobbler is plantain. Plantain is a starchy fruit that looks like a big banana. You’re going to want to use green plantains for this recipe.
You’re going to peel and chop the plantains then place in a blender or food processor with the rest of the topping ingredients. You want to blend until the topping is blended but still grainy looking. If that makes sense. It’s not an exact science, so don’t worry if it’s not perfect!
- 5-6 peaches, peeled and chopped
- Coconut oil
- 2 green plantains, peeled and chopped
- 1/4 cup arrowroot flour
- 1/4 tsp Himalayan pink salt
- 1 tsp vanilla
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- Grease a 10 inch glass pie pan, or cast iron pan with coconut oil.
- Place peaches in pan.
- Place all topping ingredients in a high powered blender.
- Blend until the texture is slightly “grainy” looking – no lumps but not completely smooth.
- Spread topping on top of peaches, trying to get it as even as possible.
- Bake at 350 for 50-60 minutes.
- Allow to cool.
- Eat alone or top with coconut cream.
- Bake at 350 for 50-60 mins
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This recipe is shared on Paleo AIP Recipe Roundtable.