Gluten-Free Peach Cobbler

4.93 from 27 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Baking, Dessert

Cuisine: American

Keyword: cobbler, gluten-free, peach

Servings: servings

Author: Audrey Roberts

Equipment

1 8x8 or 9x9 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

US Customary - Metric

Instructions

Gather all ingredients and preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (2 quarts, 20x20 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.

Video

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