An easy recipe for gluten-free peach cobbler. Sweet peaches in a cinnamon sauce covered in a buttery cake topping. This recipe also has dairy-free and vegan options.
Gluten-Free Peach Cobbler
This gluten-free peach cobbler is an old fashioned Southern dessert. This homemade fruit cobbler has sweet peaches lightly spiced with cinnamon and then is covered in a buttery cake topping.
Some cobbler recipes use a crumb or biscuit type topping, but not this girl. I am all about a buttery cake topping.
You can see just how easy this gluten-free peach cobbler is to make in the recipe video.
How To Make Gluten-Free Peach Cobbler
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Preheat oven to 350°F and spray a 2 quart (8-inch X 8-inch) baking dish with gluten-free cooking spray.
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Combine the peaches, ½ 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. (photo 1)
- Pour melted butter into the baking dish.
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In a medium-sized bowl, mix together the gluten-free flour, ½ 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. (photo 2)
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Spoon the peaches on top of the batter mixture then gently pour in the syrup. The batter will rise to the top during baking. (photo 3)
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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. (photo 4)
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Allow the cobbler to cool for 5-10 minutes. Serve warm with whipped cream or vanilla ice cream. (photo 5)
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Store the leftover cobbler in an air-tight container in the refrigerator.
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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.
Do I Have To Use Frozen Peaches?
I use frozen peaches to make this gluten-free cobbler, but you can use either fresh peaches or canned peach pie filling.
If you use fresh peaches, you will need to peel and slice them. If you used canned peach pie filling, skip the steps to make the cooked peaches in the sauce as the pie filling is perfect the way it is.
Tip For Peeling Fresh Peaches
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.
Gluten-Free Flour
To make this gluten-free peach cobbler, I used a cup for cup all-purpose gluten-free rice flour. A cup for cup gluten-free rice flour blend is one that is made up of rice flour, starches, and xanthan gum.
The addition of xanthan gum helps to replace the elasticity and texture of gluten. Make sure not to add any extra xanthan gum to your flour blend already has it in it. If you do, you will get a gummy cobbler!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free cobbler recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found that the best way to measure all-purpose gluten-free flour is to use the “spoon & level” method. It is always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid.
Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup. I do this over a bowl to catch the flour.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Dairy-Free and Vegan Baking
To make a gluten-free and dairy-free peach cobbler, I used Smart Balance butter and unsweetened almond milk. This gluten-free peach cobbler is also vegan if you use the dairy-free option with your favorite vegan butter.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free Peach Cobbler
You can make this easy gluten-free dessert all year long because it uses frozen peaches. This recipe is so simple and only takes a few minutes to whip up. Serve this peach cobbler warm topped with vanilla ice cream or whipped cream and you will have a dessert that everyone will love.
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Strawberry Shortcake {Dairy-Free & Vegan Option}
- Gluten-Free Apple Crisp {Dairy-Free Option}
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
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Gluten-Free Peach Cobbler {Dairy-Free & Vegan Option}
Ingredients
Peaches
- 4 cups peeled sliced frozen peaches or fresh peeled and sliced peaches
- ½ cup granulated sugar
- ½ cup water
- ½ teaspoon ground cinnamon
Topping
- ½ cup butter, melted Dairy-free use Smart Balance butter or use your favorite vegan butter.
- 1 ½ 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 ½ cup of extra flour to the recipe. Sourgum blends do not absorb liquid the same as the Pillsbury gluten-free flour.
- ½ cup granulated sugar
- 1 ½ teaspoons gluten-free baking powder
- ¼ teaspoon salt
- 1 ½ 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, ½ 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, ½ 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.
Video
Notes
- 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 ½ cup of extra flour to the recipe. Sourgum blends do not absorb liquid the same as the Pillsbury gluten-free flour.
- For the dairy-free option I used Smart Balance butter and unsweetened almond milk.
- For the vegan option use your favorite vegan butter and dairy-free milk.
- 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.
- Mama says, "always check your labels!"
Kelly says
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.
Carol says
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.
Audrey says
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.
Marianne says
This turned out awesome! I used a mix of brown & white sugar in the peaches. So good 😀
Tamara E Mann says
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!
Cc says
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.
Cynthia says
Super easy!!
Jessie says
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!
Mara says
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! ?
Susan says
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.
Stephanie Carroll says
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!
Terry Jackson says
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!
Kookie Dye says
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!
Katherine DeMonico says
I replace the sugar with Lakanto monk fruit sweetener and it is amazingly delicious!
Janet T says
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!!