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.
Green plantains are not sweet like yellow to brown plantains. For recipes, that use yellow plantains, check out my plantain apple cookies and peaches and cream cookies.
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!
Yield: 4-6 servings
Peach Plantain Cobbler (AIP/Paleo/Refined Sugar-Free)
1 hour 20 minutes
- 5-6 peaches, peeled and chopped
- Coconut oil
- 2 green plantain, peeled and chopped
- 1/4 cup arrowroot flour
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/2 cup coconut oil
- 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 or food processor.
- Process 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.
Please note: This post contains affiliate links.
This recipe is shared on Paleo AIP Recipe Roundtable.
This looks yummy! Welcome back – I didn’t miss you because I just found you (lol) but I’m glad you came back in time for me to find you!!!! Love what I’ve seen so far and am looking forward to more inspiration!
Aw what a sweet comment Peggy! I’m so grateful you’ve come to visit in my little corner of the web!
This is so delicious, and I am so glad to be able to enjoy peach cobbler again! I used to make a peach cobbler every summer for my family. Fast forward several years…my children have all grown up, and I have developed two AI diseases (lichen sclerosis dx in 2003 at age 47 and Hashimoto’s dx in 2015 at 60). I started AIP a year ago in September after my Hashi’s dx. What a difference AIP has made in helping me regain my health. Glad to join you on this healing journey! Keep up the good work!
Thank you Susan! SO happy to hear you enjoyed the peach cobbler, but I’m even happier to hear AIP has helped you regain your health!
Mmm this sounds so good! Love your use of plantain!
Thanks Bethany! I do love the texture the plantain adds!
Can I use yellow plantains instead of green ones for this recipe? I wasn’t sure if that would mess up the starch factor. We’re doing AIP Paleo for eczema among other things and we need a good desert for holiday guests that we can enjoy too 🙂
It might mess up the starch factor. I haven’t tried it myself, but I’m thinking the yellow plantains would be a bit gooey BUT tasty nonetheless. Please report back if you give it a go 🙂
PS: love your blog name!
Ha! Thanks! It is an itchy little world after all 🙂 We ended up using plantains that were half green half yellow – not super ripe and not super green and it worked well. VERY happy with this recipe! I cannot do coconut or anything from tapioca/yucca, so your blog has been great. Thank you!
Yes, my world at times can be really itchy! Grateful my eczema is very well controlled so far this winter!
So happy to hear you enjoyed the cobbler 🙂