Prep time: 30 min Cook time: 45 min Rest time: 15 mins Total time*: 1 hr 30 mins
*Not including the raw milk ice cream.
Makes: 1 pie pan (9.5 x 9.5)
This animal-based peach cobbler has a base of soft peaches flavored with maple syrup and lemon + is topped with slightly sweet pork rind biscuits.
What you need to make an Animal-Based Peach Cobbler
Ingredients:
For the peach cobbler:
- Peaches
- Pork rinds
- Maple syrup
- Lemon
- Grass-fed ghee (or butter)
- Vanilla extract
- Sea salt (ASHLEYR for 15% off)
For topping (optional):
Equipment:
- Pie pan or similar baking dish
- Blender
- Mixing bowl
(for the full recipe, scroll to the bottom)
Substitutions
You can substitute raw honey (ASHLEYR for 10% off) for the maple syrup.
Butter or tallow will work in place of ghee, although I recommend using butter or ghee.
Pork cracklings will work in place of pork rinds. I, unfortunately, don’t have a pork-free substitution for the pork rinds.
How to make an Animal-Based Peach Cobbler
If a visual will help, watch the Instagram Reel for this recipe.
*Note: if using frozen peaches, make sure they are thawed and at room temperature (or close to it) prior to using. To achieve this, the night before I made the recipe, I placed my frozen peaches in the fridge to thaw. The next morning, I took them out and placed them on the counter for about 4-5 hours.
If using, make raw milk ice cream.
Follow this recipe.
Make the pork rind powder.
Place the pork rinds in your blender and blend until a fine powder forms.
Set the pork rind powder aside.
Make the peach base.
Preheat your oven to 350 degrees.
If using fresh peaches, chop the peaches into fine slices. If using frozen peaches, portion out 5 cups.
Add the peach slices, maple syrup, juice from 1 lemon, 1 tbsp of pork rind powder, and sea salt (ASHLEYR for 15% off) to your mixing bowl. Mix until the peach slices are well-coated.
Add the coated peach slices to your pie pan. Flatten them out to form an even layer. See the Instagram Reel for a visual.
Make the biscuits.
Scoop the ghee (or butter) into a glass container (or whatever you’re using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
Place the melted ghee (or butter), sea salt (ASHLEYR for 15% off), vanilla extract, the rest of the pork rind powder, and maple syrup into your mixing bowl and mix until smooth.
Break the mixture into four equal pieces, form a biscuit with each piece, and add the biscuits to the top of the peach base. See the Instagram Reel for a visual.
Bake your peach cobbler.
Bake the peach cobbler on a middle rack in your oven at 350 degrees for 45 minutes, or until the top of the biscuits are browned.
Once the cobbler is done baking, remove it from the oven and allow it to cool for 10 minutes or so before serving.
Serve and enjoy!
Serve the peach cobbler and top with raw milk ice cream, if preferred.
Note: This dish is best served fresh or within about a day of making it, but if there are leftovers, storing them in a closed container will moisten the cobbler and make it soggy. Just a heads up, but it is still super tasty this way!
Tips to make the best Animal-Based Peach Cobbler
- If using frozen peaches, make sure they are thawed and at room temperature (or close to it) prior to using. To achieve this, the night before I made the recipe, I placed my frozen peaches in the fridge to thaw. The next morning, I took them out and placed them on the counter for about 4-5 hours.
- This dish is best served fresh or within about a day of making it, but if there are leftovers, storing them in a closed container will moisten the cobbler and make it soggy. Just a heads up, but it is still super tasty this way!
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Peach Cobbler
Animal-Based Peach Cobbler
Equipment
- Blender or food processor
Ingredients
For the peach base:
- 5-6 peaches (or 5 cups frozen peaches, fully thawed*) - I used frozen peaches
- 1/3 cup maple syrup
- juice from 1 lemon
- 1 tbsp pork rind powder (from the 5 oz used in the biscuits)
- 1/8 tsp sea salt (ASHLEYR for 15% off)
For the biscuits:
- 5 oz pork rinds (pre-ground)
- 1/3 cup grass-fed ghee (or butter)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt (ASHLEYR for 15% off)
For topping (optional):
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
- *Note: if using frozen peaches, make sure they are thawed and at room temperature (or close to it) prior to using. To achieve this, the night before I made the recipe, I placed my frozen peaches in the fridge to thaw. The next morning, I took them out and placed them on the counter for about 4-5 hours.
If using, make raw milk ice cream.
- Follow this recipe.
Make the pork rind powder.
- Place the pork rinds in your blender and blend until a fine powder forms.
- Set the pork rind powder aside.
Make the peach base.
- Preheat your oven to 350 degrees.
- If using fresh peaches, chop the peaches into fine slices. If using frozen peaches, portion out 5 cups.
- Add the peach slices, maple syrup, juice from 1 lemon, 1 tbsp of pork rind powder, and sea salt (ASHLEYR for 15% off) to your mixing bowl. Mix until the peach slices are well-coated.
- Add the coated peach slices to your pie pan. Flatten them out to form an even layer. See the Instagram Reel for a visual.
Make the biscuits.
- Scoop the ghee (or butter) into a glass container (or whatever you're using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
- Place the melted ghee (or butter), sea salt (ASHLEYR for 15% off), vanilla extract, the rest of the pork rind powder, and maple syrup into your mixing bowl and mix until smooth.
- Break the mixture into four equal pieces, form a biscuit with each piece, and add the biscuits to the top of the peach base. See the Instagram Reel for a visual.
Bake your peach cobbler.
- Bake the peach cobbler on a middle rack in your oven at 350 degrees for 45 minutes, or until the top of the biscuits are browned.
- Once the cobbler is done baking, remove it from the oven and allow it to cool for 10 minutes or so before serving.
Serve and enjoy!
- Serve the peach cobbler and top with raw milk ice cream, if preferred.
- Note: This dish is best served fresh or within about a day of making it, but if there are leftovers, storing them in a closed container will moisten the cobbler and make it soggy. Just a heads up, but it is still super tasty this way!
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
