Gluten-Free Peach Cobbler
Published
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
Peach Filling
- 18-20 oz. bag frozen peaches, about 4 cups
- ½ cup granulated sugar
- ½ cup water
- ½ tsp ground cinnamon
Cobbler Topping
- ½ cup butter, 1 stick, melted use Smart Balance Butter or homemade vegan butter for dairy free
- 1¾ cups gluten-free all-purpose flour blend with xanthan gum, I used King Arthur Measure for Measure gluten free flour
- ½ cup granulated sugar
- 1½ tsp gluten-free baking powder
- ¼ tsp salt
- 1¼ -1½ cups milk, use unsweetened almond milk for dairy free
Instructions
- Gather all ingredients and preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (2 quarts, 20×20 cm) baking dish.
- In a saucepan, combine peaches, sugar, cinnamon, and water. Bring to a simmer over medium heat and cook for 12-15 minutes, stirring occasionally, until peaches are softened and liquid has reduced into a light syrup. Remove from heat and rest for 5 minutes.
- While the peaches cook, melt ½ cup butter and pour it directly into the prepared baking dish. Tilt the dish to coat the bottom evenly.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add 1¼ cups milk and stir until a smooth batter forms. The batter should be thick but still pourable and should slowly ribbon off a spoon. If it feels too thick, add a small splash of more milk until it reaches that consistency. Let the batter rest for 3 to 5 minutes so the flour can hydrate.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon peach mixture evenly over batter. Drizzle the reduced syrup over the top.
- Bake for 45-55 minutes, or until the top is golden brown, the center is set, and the edges are bubbling. If the top begins browning too quickly, loosely tent with foil during the final 10-15 minutes of baking.
- Remove from the oven and allow the cobbler to cool for 10-15 minutes before serving so it can fully set.
Notes
- Updated: The recipe was retested across multiple gluten-free flour blends. Flour increased from 1½ to 1¾ cups, peach simmer time extended, and milk adjustment notes added by flour blend. The core recipe is unchanged.
- Written for King Arthur Measure for Measure gluten-free flour, which already contains xanthan gum. If your blend does not contain xanthan gum, add ¾ tsp to the dry ingredients. If using a sorghum heavy or very fine blend, start with 1 cup of milk and add more only as needed.
- Start with 1¼ cups milk. The batter should be thick but pourable and slowly ribbon off a spoon. Add more a small splash at a time only if it feels too stiff to pour.
- Do not skip the 3-5 minute batter rest. Gluten-free flour needs time to hydrate, and skipping this step can result in a dense, gluey center.
- Frozen peaches go in straight from the bag, no thawing or draining required. The stovetop simmer removes excess moisture and creates the syrup.
- Pour the batter over the butter first, then spoon the peaches on top. Do not stir. The layers shift on their own in the oven.
- The cobbler is done when the top is deep golden brown, the center is set and not jiggly, and the edges are bubbling. Tent loosely with foil during the final 10-15 minutes if the top is browning too quickly.
- Cool for 10-15 minutes before serving so the filling can fully set.
- For a dairy-free option, use unsweetened almond milk and Smart Balance Butter or homemade vegan butter.
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.
the recipe looks great and I want to try it. I have fresh peaches. do I need to do anything different in cooking when using fresh as opposed to frozen or canned?
Hi Keely, just peel and slice the peaches 🙂
i love it! at first i was worried that it would be to runny but it turned out great! i ate it with homemade ice cream!
have this a 4 out of five rating cuz it’s still not out of the oven.. it was very easy to make I substituted almond coconut milk, used regular unsalted butter. anyway can’t wait to try this on Abt 20 mins. and i used fresh Palisades peaches, my last ones from the farmers mkt here in Colorado. Palisades CO is the only place to get amazing peaches from.
5 stars great recipe.
Thanks Carol!
I need to make enough for 10 people will the 3X suffice?
Hi Shirley, yes one recipe serves 8.
How do we print the recipe
Hi Carol, Click on the small print icon in the colored recipe card and you should be able to print from there!
Can you use refined coconut oil instead of butter?
Hi Mary, yes refined coconut oil works well and won’t add coconut flavor. Use the same amount as the butter, but melt it first before mixing.
My non-GF eating husband said this is the best cobbler he has ever had. The kids and I loved it too! Followed the recipe exactly. Used King Arthur GF flour blend. Will be making again!
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.