This gluten-free peach cobbler is an old-fashioned Southern dessert that’s as comforting as it is delicious. Sweet, juicy peaches are lightly spiced with cinnamon and baked under a buttery cake topping that’s golden, fluffy, and just the right amount of crisp around the edges. I love fruit cobbler, and this recipe is the perfect blend of sweet and tangy, making it my go-to for any occasion.
Gluten-Free Peach Cobbler Recipe
Some cobbler recipes use a crumb or biscuit-style topping, but not this girl. I am all about a buttery cake topping that soaks up just enough of the gooey peach filling while still holding onto its delicate, golden crust.
Cobbler is one of the easiest gluten-free desserts to make. I always have fresh or frozen fruit on hand, making it perfect for holidays like Easter or a simple family treat. This baked peach cobbler pairs beautifully with a scoop of Keto ice cream or a dollop of whipped cream for the ultimate Southern comfort food experience.
Gluten-Free Baking Tips
- My favorite gluten-free all-purpose flour is Pillsbury’s gluten-free flour mix, but Cup4Cup flour is also a great choice. If using a gluten-free flour that has sourgum flour in the blend, you may need to add 1/2 cup of extra flour to the recipe. Sourgum blends do not absorb liquid the same as the Pillsbury gluten-free flour.
- Baking Powder is an essential ingredient in gluten-free baking to get the batter to rise and puff up through the peaches.
- Make sure not to add any extra xanthan gum if your flour blend already has it in it. If you do, you will get a gummy cobbler.
Gluten-Free Peach Cobbler
Equipment
- 1 8×8 or 9×9 baking dish
Ingredients
Peaches
- 4 cups frozen peaches, sliced and peeled, or fresh peeled and sliced peaches
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
Topping
- 1/2 cup butter, melted, Dairy-free use Smart Balance butter or use your favorite vegan butter.
- 1 1/2 cups gluten-free all-purpose flour , with xanthan gum. I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If using a gluten-free flour that has sourgum flour in the blend you may need to add 1/2 cup of extra flour to the recipe. Sourgum blends do not absorb liquid the same as the Pillsbury gluten-free flour.
- 1/2 cup granulated sugar
- 1 1/2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk, dairy-free use unsweetened almond or coconut milk
Instructions
- Preheat oven to 350°F and spray a 2 quart (8-inch X 8-inch) baking dish with gluten-free cooking spray.
- Combine the peaches, 1/2 cup sugar, ground cinnamon, and water in a medium saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
- Pour melted butter into the baking dish.
- In a medium-sized bowl, mix together the gluten-free flour, 1/2 cup sugar, baking powder, salt, and milk and mix until the batter is smooth. Pour the batter over the melted butter and do not stir. Spoon the peaches on top of the batter mixture then gently pour in the syrup. The batter will rise to the top during baking.
- Place the cobbler on the middle rack. Place a baking pan on the rack underneath to catch any bubble over that may happen. Bake for 35-40 minutes.
- Allow the cobbler to cool for 5-10 minutes. Serve warm with whipped cream or vanilla ice cream.
- Store the leftover cobbler in an air-tight container in the refrigerator.
- Reheat the peach cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.
Notes
- Make sure you thaw the peaches fully and pat them dry to soak up excess moisture. If using canned peaches, drain them well to avoid a soggy cobbler.
- Avoid over-mixing the batter—it should be just combined for a light, fluffy texture.
- To easily peel fresh peaches, add them to a large pot of boiling water for about 20 seconds. Quickly remove the peaches and place them in ice water. The skins should easily come off once the peaches cool down.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Peach Cobbler Step by Step
Gather your ingredients.
Preheat the oven to 350°F and grease a 2-quart 8×8-inch baking dish with gluten-free cooking spray. In a medium saucepan, combine 4 cups peeled sliced frozen peaches, ½ cup sugar, ½ cup water, and ½ tsp cinnamon. Mix well and bring to a boil. Turn down the heat and let the mixture simmer for 10 minutes. Then, remove from the heat.
Pour ½ cup melted butter (or dairy-free alternative) into the greased baking dish.
In a mixing bowl, mix together 1 ½ cups gluten-free flour, ½ cup granulated sugar, 1 ½ tsp baking powder, ¼ tsp salt, and 1 ½ cups milk (or dairy-free alternative) until the batter is smooth.
Pour the batter over the melted butter in the baking dish. Do not stir, just pour.
Spoon the peaches out of the sugar syrup and evenly into the batter mixture. Then, gently pour the sugar mixture on top. The batter will rise to the top while it bakes.
Place the baking dish on the middle rack in the preheated oven. Use a sheet pan on the bottom rack to catch any sauce that spills over. Bake for 35-40 minutes.
Take the cobbler out of the oven and let it cool for 5-10 minutes before serving. Serve with whipped cream or a scoop of vanilla ice cream. Enjoy!
Substitutions
- For a dairy-free option, use unsweetened almond milk and Smart Balance Butter or homemade vegan butter.
- I always use frozen peaches to make my life a little bit easier w. Make sure you thaw the peaches fully and pat them dry to soak up excess moisture. If using canned peaches, drain them well to avoid a soggy cobbler.
Serving Suggestions
I love serving my gluten-free peach cobbler with a dollop of whipped coconut cream for a luscious, dairy-free alternative. If you’re like me and enjoy a classic pairing, add a scoop of vanilla ice cream—the contrast of warm cobbler and creamy coldness is irresistible. Just before serving, I like to drizzle a touch of honey or maple syrup over the top for a beautiful glossy finish and an extra hint of natural sweetness.
Storage Instructions
Store the leftover cobbler in an air-tight container in the refrigerator.
Reheat the peach cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.
Maybe there is a typo.
This was such a fail. The batter is so thin.
My experience in the kitchen said it was wrong, but having never had excess peaches to extravagantly put in a cobbler, I decided to trust the recipe. So, so disappointed- not sure when I will have that many peaches again.
I love your recipes Audrey, but this one was a bust. called the recipe to the letter. The batter did not rise up through the top and I was left with a spongy, gooey mess. I’ll stick with my traditional method of adding my “dumplings” on top of the fruit mixture.
I should have read the reviews – definitely DO NOT use Bobs 1:1 GF flour. This turned out so gummy we had to throw it out. Wasted a lot of peaches unfortunately. I don’t know if I would make this again with a different flour. It’s easy enough but there is quite a bit of (vegan) butter.
This is the best cobbler recipe ever! it’s the super easy one I’ve been hoping to find for ages. I have now made it 3 times. First I made it with a combination of peaches and plums and was delighted with the result. Then I used blueberries and blackberries with good success. Next I had some pears and frozen raspberries that needed used up, so I gave that a try. Interesting combination, but why not? I think any fruits would work with this recipe. It seems to be very forgiving. I did use regular milk and butter and other than the fruit uses I followed the directions precisely. Hint: use a deeper or larger dish than you think you need. It really bubbles up. Thanks so much for this wonderful recipe!
It came out great. The filling is awesome!! I used all the same ingredients, even the butter alternative, the only thing is the crust is gummy. I’m not sure where I went wrong with that but it didn’t take away from how good it was! My family stayed up till midnight to try a piece 😂 it took a minute to make because I tripled the recipe. Family approved and it taste amazing with vanilla ice cream.
This was amazing!!! I ate 3 servings 😅 😂. I also got rave reviews from non GF taste testers. I’m going to use the bottom part to try GF biscuits bc it’s super close. Can’t wait to try more fruit combos with this. For reference I used fresh peaches, Mykonos butter (bc I’m dairy free), oatmilk, granulated monk fruit sugar, and Pillsbury GF flour.
This sounds yummy! I have some fresh southern peaches that should make it delish. Do you think this would freeze well? It’s only my hubby and I that will eat it fresh so I would like to be able to freeze it for later to share with family when they visit.
Hi Patty, you can certainly freeze it, but the texture may change once thawed.
Hello this recipe sounds amazing! If I double up and use a 9×13 cake pan how long would I bake it for? Also can I pour the batter on top of the peaches?
Hi Amanda, we would recommend starting with an hour and performing the toothpick test to check for doneness! We have not tried pouring the batter on top of the peaches, but it could work.
Haven’t tried yet but based on the other reviews, I’m confident it’s amazing. Can this be doubled and made in a 13×9 pan?
Sure, Sammie! You may need to bake it for a bit longer, though!
Another wonderful recipe from you, Audrey. Thank you so much. Made this tonight and it’s delicious. I used Cup for Cup flour, fresh peaches, and it turned out perfect. I also sprinkled a little extra cinnamon before I put it in the oven. Thanks again. Your recipes are the best!
This is the first gluten-free peach cobbler recipe I’ve made, and it was incredible! I made the dairy-free version, using Earth Balance and oat milk, and I upped the flour measurement after reading your tip about blends containing sorghum (I used King Arthur measure-for-measure). The texture of the cake was perfect – dense but not gummy, with good flavor. I did end up having to bake the cobbler for about 50 minutes before it was done, but perhaps this was due to the additional flour. This will definitely be my go-to recipe for any fruit cobbler!
Once again the recipe was a success! When my partner announced he had to be gluten free I panicked. But I found your website and it is now my go-to place for anything gluten free. Thank you for all of your creativity and joy!
This recipe turned out so good. I bought peaches at the farm stand near our house and as usual I bought way too many. So I remembered a post from Mamma Knows Gluten Free and as usual it did not disappoint. I love the buttery cake like batter that enfolds the peaches. No need to reheat or store everyone had seconds and was sad it was gone.
Omg this was yummy. My husband even liked and he didn’t expect it to be gf/df and taste so amazing. Will definitely make again. Thank you for all your amazing recipes.
Love this recipe! I was expecting it to be more gummy than regular cobbler when in fact it was less. I used King Arthur GF Flour. The texture was beautifully cake like. I am actually saving this recipe and using as a coffee cake base. It melted in my mouth like angel food.
Used Bobs Red Mill 1 to 1 flour blend. As with previous comment, did turn out gummy. Flavor was great. Flour blend had xanthum gum already in the blend. All that I had on hand.Will make with Pillbury flour next time. Recipe had great flavor. Bobs Red Mill 1 to 1 can be a blend that doesn’t work in all recipes. I have had quick breads that turn out great but some recipes don’t work. Gluten free baking can be a challenge.
Hi Carol! I am so happy that you enjoyed the cobbler. You are right about the Bob’s Red Mill 1 to 1, it has sourgum in the blend and absorbs liquid differently than the Pillsbury gluten-free flour. In some of my recipes (like my biscuits) I have to add an additional 1/2 cup of flour to the recipe if I use the Bob’s Red Mill 1`to 1. I hope you enjoy the cobbler, even more, the next time when you make it with the Pillsbury gluten-free flour. Thank you for sharing, as I know it will help others.
This turned out awesome! I used a mix of brown & white sugar in the peaches. So good 😀
Ahhhhhmazingly deeeeelicious!! I made this with half the sugar in the peaches and since I didn’t have enough peaches, I added some frozen fresh blueberries, and some people’s and roughly chopped mango. I left some of the juices behind in the pan because there was so much liquid. I used king Arthur gf flour blend. Thank you for an incredible winner recipe. Finding great baked goods is difficult with being allergic to eggs, wheat, dairy, corn and soy. This is a gem!
This a great recipe. I did a few modifications. 1. I omitted the sugar from the peaches (they are sweet as is).2. In the batter I used Monk Fruit sugar instead of regular sugar.3. I put cinnamon in the batter as well. 4. I topped with dairy free coconut milk whipped cream Yummmmm Oh yea, I doubled it so we could have leftovers for breakfast.
Super easy!!
Omg this was amazing. 😭My gluten-eating family loved it and asked if it was a family recipe. Definitely will make again! I have some apples and blackberries to use up, and I think I’m going to try the same recipe using those and just see what happens. I don’t feel like you can go wrong with this one! Thanks for sharing!
THIS IS SOOOOO GOOD!!! I am licking my spoon and plate right now!! I topped with ice cream for an extra yum. I will say though, some eggs might make it tasted a little bit more tastier! But above all, DELICIOUS! ?
I made this cobbler for my husband tonight and it’s 2/3’s gone already. I used fresh peaches and added cinnamon to the topping mixture and sprinkled additional cinnamon on top. I, also, used GFJules flour. So delicious. Thanks for a really good recipe, Audrey.
I made this twice with Bobs Red Mill and was super disappointed. I sought revenge today after finally finding some Pillsbury and HOLY COBBLER. So delicious!! Thank you for your help, Audrey!
Amazing!!!Wow!!! We used brown sugar instead of white and added cinnamon to the cobbler/cake, added fresh blackberries along with the peaches and baked it in the solar oven! (2 hours) Amazing recipe! Will make it often!
I tried this recipe for my husband to enjoy for Father’s Day. I had high hopes and GOOD GRACIOUS, I felt like the lucky one! Since I can’t eat eggs it’s very difficult to find tasty recipes that work without it. This one was a WINNER! Thank you for a delicious treat!
I replace the sugar with Lakanto monk fruit sweetener and it is amazingly delicious!
I’m glad to read that monk fruit sweetener will work. I’ll definitely try that next time. I used Cup 4 Cup and it was delicious! I didn’t have peaches so I tried the plums I had. They’re a bit juicier so I ladled out the cooked fruit and left some of the juice behind. IThen while the cobbler was baking I simmered the sweetened plum juice down to a syrup. I made half a recipe in a 5×5 glass pan. It took 30 min. The plums made a really great flavor and halving the rest of the ingredients were just the right amount. We will be making this again and again!!