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Gluten-Free Peach Cobbler

By Audrey Roberts

Published Jul 1, 2026

4.94

Read 49 Reviews

Prep 15 minutes mins

Cook 40 minutes mins

Servings 8 servings

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This is the gluten-free peach cobbler you’ve been looking for. It comes together in one bowl and is on the table in under 90 minutes. No thawing, no draining, just frozen peaches straight from the bag. The filling turns jammy and rich, the topping bakes up soft and buttery with lightly golden edges, and the whole thing smells incredible coming out of the oven. It’s a year-round dessert that tastes like summer, no matter when you make it.

The Secret to Perfect Cobbler

Peach season is my favorite time of year, but my craving for peach cobbler does not care what month it is. The moment fresh peaches disappear from the shelves, I head straight for the freezer section. Frozen peaches are picked at peak ripeness, so you still get that sweet, sun-ripened flavor without waiting for summer. They have become my year-round solution, and honestly, I have never looked back. If you are a peach dessert lover like me, my gluten-free peach crisp is another year-round favorite worth bookmarking.

Most gluten-free peach cobbler recipes ask you to thaw and drain your frozen peaches first. This one skips all of that because I found a better way. Instead of hoping the excess moisture bakes off on its own (it doesn’t), you simmer the peaches on the stovetop to reduce the liquid into a light syrup. That one step keeps the filling from making the batter soggy from the inside out. I also tested the batter resting step more times than I would like to admit. Gluten-free flour doesn’t absorb liquid the way wheat flour does, and skipping even a few minutes of rest showed up as a gummy, dense center every time. Let it rest, and the batter holds its structure beautifully, soft, fluffy, and golden all the way through.

Retested to Perfection

Update: This recipe was retested by Jennie Alley across multiple gluten-free flour blends to ensure consistent results. After hearing from a few readers about variations in texture, we increased the flour from 1½-1¾ cups, extended the peach simmer time, and added more detailed guidance on adjusting milk based on your specific flour blend. The core recipe is the same one you know and love.

What I Learned While Testing

• Use the right gluten-free flour. This recipe was tested with King Arthur Measure for Measure gluten-free flour, which already contains xanthan gum and is formulated for 1:1 substitution. If you’re using a blend without xanthan gum, add ¾ teaspoon xanthan gum to the dry ingredients to help create structure and prevent a gummy texture. Other 1:1 gluten-free flour blends, such as Bob’s Red Mill 1:1, should also work, but you may need to adjust the milk slightly since absorption rates vary between brands. If using a particularly starch-heavy or finely milled blend, start with 1 cup milk and add more as needed until the batter is thick but pourable and slowly ribbons off a spoon.
• Pre-cook the peaches. Frozen peaches hold a lot of water, and without the stovetop simmer, that moisture releases in the oven and can leave you with a wet, gummy bottom layer. Simmering the peaches first reduces the excess liquid into a light syrup and softens the fruit so it bakes evenly. That extra step is the difference between a rich, jammy filling and a soggy cobbler.
• Pay attention to the batter consistency. Start with 1¼ cups milk and mix until the batter is thick but pourable. It should slowly ribbon off a spoon rather than run like pancake batter. If it seems too thick to spread, add a little more milk. If it’s too thin, the layers may not bake up properly.
• Let the batter rest before baking. Gluten-free flour doesn’t absorb liquid the way wheat flour does. A 3-5 minute rest gives the flour time to fully hydrate, which improves the texture and helps prevent a dense or gummy center.
• Don’t stir the layers together. Pour the batter over the melted butter, then spoon the peaches and syrup on top. The batter should sit over the butter without immediately blending into it. Keeping the layers separate creates the classic cobbler texture as it bakes.
• Watch for visual doneness cues. The cobbler is ready when the top is golden brown, the center is set, and the edges are bubbling. If the top browns too quickly before the center is done, loosely tent it with foil during the final 10-15 minutes of baking.

4.94 from 30 votes

Gluten-Free Peach Cobbler

By: Audrey Roberts

Servings: 8 servings

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

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.

Step-by-step photos can be seen below the recipe card.

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Equipment

• 1 8×8 or 9×9 baking dish

Ingredients 

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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

US Customary – Metric

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

Serving: 1servingCalories: 318kcalCarbohydrates: 51gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 256mgPotassium: 94mgFiber: 4gSugar: 32gVitamin A: 575IUVitamin C: 3mgCalcium: 79mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking, Dessert

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Peach Cobbler Step by Step

Gather the ingredients: Gather all the ingredients together.

Prep the oven: Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish and set aside.

Simmer the peaches: In a saucepan, combine one 18-20 oz. bag of frozen peaches (500g), ½ cup sugar (100g), ½ cup water (120ml), and ½ tsp cinnamon (1½g). Bring to a simmer over medium heat and cook for 12-15 minutes, stirring occasionally. The peaches should be soft, and the liquid should reduce into a light, lightly thickened syrup that coats the back of a spoon. Remove from heat and rest for 5 minutes.

Melt the butter: While the peaches cook, melt ½ cup (1 stick, 115g) of butter and pour it directly into the prepared baking dish. Tilt the dish to coat the bottom evenly.

Mix the dry ingredients: In a medium bowl, whisk together 1¾ cups gluten-free flour (210 g), ½ cup (100g) sugar, 1½ tsp (6g) baking powder, and ¼ tsp salt (1½ g).

Make and rest the batter: Add 1¼ cups milk (300ml) and stir until a smooth batter forms. It should be thick but pourable and slowly ribbon off a spoon when lifted. If it feels too stiff to pour, add a small splash of milk at a time until it loosens. Let the batter rest for 3 to 5 minutes so the flour can fully hydrate.

Layer the batter: Pour the batter evenly over the melted butter. Do not stir. The batter should be thick enough to rest on the top of the melted butter.

Spoon the peaches: Spoon the peach mixture evenly over the batter and drizzle the reduced syrup over the top.

Bake the cobbler: Bake for 45-55 minutes, until the top is deep golden brown, the center is set and not jiggly, and the edges are bubbling. If the top starts browning too quickly, loosely tent with foil during the final 10-15 minutes.

Cool and serve: Cool for 10-15 minutes before serving. This allows the filling to set so it slices and scoops cleanly.

Serving Suggestions

My favorite way to serve this is warm, straight from the dish with a scoop of almond milk ice cream on top. As it melts into the peach syrup, it creates its own sauce, and that alone is reason enough to make this recipe. If you want something lighter that lets the peach flavor do all the talking, whipped cream is the move. For a dairy-free option, coconut sorbet works surprisingly well. The cool, tropical flavor pairs really well with warm peaches and keeps that contrast of hot and cold that makes cobbler so satisfying. Before you bring it to the table, a pinch of cinnamon or a light dusting of powdered sugar is a simple finishing touch that makes it look like you put in more effort than you did.

This is the kind of dessert that fits almost any occasion. It is casual enough for a Sunday dinner at home and impressive enough to bring to a summer cookout or holiday potluck. It is also one of my go-to recipes when I am cooking for a group that includes gluten-free guests, because nobody ever suspects it. If you are putting together a larger dessert spread, it pairs well alongside something like a crustless custard pie, creamy and simple enough to complement the cobbler without competing with it.

Storage Instructions

Let the cobbler cool completely before covering it. Trapping heat causes condensation, which makes the topping soggy overnight. Once cooled, cover it tightly and refrigerate for up to 4 days.

Reheating

To reheat, microwave individual portions for 20-40 seconds until warmed through. If you want the top to crisp back up, a 300°F oven for 10-15 minutes does a much better job than the microwave.

Freezer

This cobbler freezes well for up to 2 months. Wrap it tightly in plastic wrap and foil or transfer to an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating.

Make Ahead

If you want to get ahead, the peach filling can be made 1-2 days in advance and stored in the refrigerator. Just mix the batter fresh when you are ready to bake.

More Fruity Gluten-Free Desserts

• Gluten-Free Blackberry Cobbler: Filled with juicy blackberries and topped with a soft, golden crust, this easy cobbler is delicious served warm with vanilla ice cream.
• Gluten-Free Blueberry Cobbler: This easy blueberry cobbler features juicy berries baked beneath a golden gluten-free topping. It’s a great option when blueberries are in season, or you’re craving another simple fruit dessert.
• Gluten-Free Peach Crisp: If you love the sweet flavor of peaches, try my gluten-free peach crisp next. It features a juicy peach filling topped with a buttery oat crumble that bakes up golden and crisp.
• Gluten-Free Apple Crisp: This gluten-free apple crisp is packed with tender cinnamon-spiced apples and finished with a crunchy oat topping. It’s an easy dessert that’s perfect for fall gatherings or cozy nights at home.

Our Gluten-Free Peach Cobbler recipe was originally published 5/28/20. It was retested, reworked, and republished to be better than ever 7/1/26.