An easy recipe for gluten-free peach cobbler. Sweet peaches in a cinnamon sauce covered an in buttery cake topping. This gluten-free dessert recipe also has dairy-free and vegan options.
4cupspeeled sliced frozen peachesor fresh peeled and sliced peaches
1/2cupgranulated sugar
1/2cupwater
1/2teaspoonground cinnamon
Topping
1/2cupbutter, meltedDairy-free use Smart Balance butter or use your favorite vegan butter.
1 1/2cupsgluten-free all-purpose flour with xanthan gumI 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.
1/2cupgranulated sugar
1 1/2teaspoonsgluten-free baking powder
1/4teaspoon salt
1 1/2 cupsmilkdairy-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.
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 1/2 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.