Gluten-Free Peach Cobbler

Gluten-Free Peach Cobbler is a delightful, comforting dessert that lets everyone enjoy the sweet, juicy goodness of fresh peaches baked under a tender, crumbly topping, perfect for those avoiding gluten.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 50

Servings: 6 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Peaches

6 cups fresh or frozen sliced peaches if using frozen, thaw and drain well
1/2 cup granulated sugar for the peach filling
2 tablespoons cornstarch to thicken the peach filling
1 tablespoon freshly squeezed lemon juice enhances peach flavor and prevents browning
1 teaspoon ground cinnamon for warmth and spice in the filling
1/4 teaspoon ground nutmeg adds a subtle, aromatic depth to the filling

Cobbler Topping

1 1/2 cups gluten-free all-purpose flour blend ensure it contains xanthan gum for binding
1/4 cup granulated sugar for the cobbler topping
1 1/2 teaspoons baking powder for leavening the cobbler topping
1/2 teaspoon salt enhances all flavors
1/2 cup cold unsalted butter 1 stick, cut into small cubes, for a flaky cobbler topping
1/2 cup milk or unsweetened almond milk for the cobbler topping
1 teaspoon vanilla extract for the cobbler topping

Equipment

- Oven
- Baking Sheet
8x8 inch baking dish or similar-sized oven-safe skillet
Pastry blender, two forks, or fingertips

Method

Preheat your oven to 375°F (190°C). If using fresh peaches, peel, pit, and slice them. In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the peaches evenly. Let this mixture sit for about 5-10 minutes to allow the juices to start releasing.
6 cups fresh or frozen sliced peaches, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, 1/4 cup granulated sugar, baking powder, and salt.
1 1/2 cups gluten-free all-purpose flour blend, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for a tender and flaky topping.
1/2 cup cold unsalted butter
In a small bowl or measuring cup, whisk together the milk (or almond milk) and vanilla extract. Pour this mixture into the dry ingredients. Stir just until combined, being careful not to overmix. The batter will be thick.
1/2 cup milk or unsweetened almond milk, 1 teaspoon vanilla extract
Pour the peach mixture and its juices into an 8x8 inch baking dish or a similar-sized oven-safe skillet. Spoon dollops of the cobbler batter evenly over the top of the peaches. Don't worry about spreading it perfectly; irregular placement adds to the rustic charm.
Place the baking dish on a baking sheet (to catch any potential drips). Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly and thickened.
Let the Gluten-Free Peach Cobbler cool for at least 10-15 minutes before serving. This allows the filling to set properly. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

This dessert offers a beautiful contrast to the often dense texture of some gluten-free baked goods; its topping is light and slightly crumbly, while the peach filling is wonderfully soft and bursting with flavor.