This homemade Gluten-Free Peach Cobbler recipe is the perfect Summer treat! Fresh or canned peaches are tossed in a cinnamon-sugar mixture and then topped with a buttery, flaky, gluten-free, cake-like biscuit topping. This easy-to-make healthy dessert is great served a la mode or with whipped cream!

A big bowl of healthy, homemade cobbler made with tender peaches is topped with two scoops of vanilla ice-cream.

What is Peach Cobbler?

Peach cobbler is a dessert made with sliced peaches topped with a biscuit-like, cakey topping. It’s the perfect dessert if, like me, you find yourself drawn to the enormous peach displays at the grocery store this time of year.

Much like many other gluten-free baking attempts, that perfect cobbler didn’t happen on the first go-around, nor was it quite right on the second round either.

But that third peach cobbler that came out of the oven?

It’s what all of your peach cobbler dreams are made of. And yes, even those of you who have grown up in the South and know a thing or two about how good cobbler can be, you can trust my Texas taste buds.

The peach filling is perfectly soft and tender with JUST the right amount of cinnamon spice.

The cobbler topping is a mixture of both fluffy, flaky, buttery, and crumbly. It has a dropped-biscuit and almost pie crust consistency. It truly reminds me of the best bakery muffin I’ve ever had but on top of juicy peaches. (Unlike a peach crisp which has a crispy and crunchy topping!)

But fair warning: This recipe will make your friends and family officially deem you the peach cobbler QUEEN or KING!

Fresh sliced peaches, cinnamon, brown sugar, butter, a gluten-free flour blend, and other ingredients come together in this Southern Peach Cobbler.
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Ingredients

For this easy gluten-free peach cobbler recipe you will need the following ingredients:

  • Peaches. Fresh peach slices are used in this recipe. Either yellow or white flesh peaches will work. Don’t have any fresh ripe peaches? You can also use canned or frozen peaches.  
  • Sugar. To make this recipe a little healthier, use a combination of coconut sugar and regular white sugar.  However, you can also always use all coconut sugar or all regular sugar depending on what you have in your pantry. In a pinch, brown sugar can be subbed, too.
  • Flour. Regular all-purpose flour works or, for a gluten-free peach cobbler use a gluten-free 1-to-1 blend. Both types of flour can be used interchangeably in this dish.
  • Spices. A blend of cinnamon and nutmeg gives this cobbler a wonderful cozy flavor. If you don’t like a lot of spice, you can always decrease the amount you use.
  • Starch. Cornstarch, arrowroot, or tapioca starch are all good options for making the filling. The main purpose of using a starch is to thicken up the peach juices so it’s not too runny after baking.
  • Milk. You can use whatever type of milk you like. Almond milk, coconut milk, or regular dairy milk work just fine.

How to Make Gluten-Free Peach Cobbler?

Below, you’ll find the simple steps to make this homemade, gluten-free peach cobbler:

Prep the Peaches

Using fresh peaches is definitely a labor of love since it does take a little bit of time to boil, peel, pit, and slice them.  (If you don’t already know, learn how to peel peaches quickly and easily.)

Or maybe you’re unable to find fresh peaches at your grocery store since their peak season is from June to September.

Either reason is totally ok!  Because you can easily substitute canned or frozen peaches for fresh in this peach cobbler recipe:

  • Canned Peaches
    • When purchasing canned peaches make sure you look for ones that are stored in either light syrup or have no sugar added.
      • If you purchase the kind in heavy syrup, your cobbler will be way too sweet. 
    • Make sure you thoroughly rinse and drain the peaches before using.
    • One pound of canned peaches equals one pound of fresh. 
  • Frozen Peaches
    • These will definitely have the least amount of taste and flavor. Because of this you may opt to add a bit more sugar when sautéing in a skillet.
    • To use previously frozen peaches you can either thaw the fruit in the refrigerator overnight, or place them in a fine mesh strainer and run warm water over them until they’re completely thawed.
    • One pound of frozen peaches will equal one pound of fresh. (Learn how to freeze peaches!)

Be sure to remove the peach skins BEFORE making the filling.

Make the Base

Before going any further, you’ll want to preheat your oven to 375°F.

Add peeled and sliced peaches to a large skillet over medium heat along with sugar, cinnamon, nutmeg, starch, lemon juice, and salt. Cook for 2-3 minutes or until peaches begin to soften. 

Spread the peach mixture out in a 9×13-inch pan. You can also use a Dutch oven or cast iron skillet. Set the cooked peaches aside.

Make the Cobbler Topping

So how exactly do we make that delicious cobbler crust?

For those that like a more flaky, buttery, and almost cake-like topping, there are a few very specific steps you’ll want to make sure and follow.

Add the dry ingredients—the flour, sugar, baking powder, and salt—to a large mixing bowl and whisk to combine. 

Mix in the cubed butter. Use a pastry cutter to incorporate it with the dry mixture until a coarse crumb forms. 

Pour in the milk to the flour mixture. Stir until just combined and the batter starts to stick together. 

I would avoid using a food processor for this recipe as you want some larger crumbles.

Top the Cobbler

Grab 2-3 tablespoons of the topping at a time and press together lightly. Place on top of the peach cobbler filling in an even layer. Repeat until all of the topping is used.  

While the topping is quite exceptional as it is, there is a little secret trick I like to use to make it extra flaky and golden:

Brush the cobbler crust with an egg wash.  

(I even use this tip when making my favorite Chicken Pot Pie!)

To do this, simply whisk together 1 egg with 1 tablespoon of milk. Using a pastry brush, brush a light layer of this egg wash onto the topping. You can also sprinkle it with a tablespoon or two of sugar to give it a shimmery and sugary look.

Bake and Serve

Cook in a preheated oven for 30-40 minutes or until top is lightly golden brown

Let the cobbler sit for 20-30 minutes before serving. This is so the sauce can thicken up. Then, serve warm with a BIG ole’ scoop of your favorite vanilla ice cream.

If you happen to be dairy-free or lactose intolerant, there are some incredible gluten-free and dairy-free brands of ice cream you can try from So Delicious and Coconut Bliss. You can even find vegan ice cream easily at the store.

You can also serve your warm dessert with a dollop of some homemade coconut whipped cream, too.

Fully baked peach cobbler is ready to enjoy.

Meal Prep and Storage

  • To Prep-Ahead: This recipe can be made completely in advance. If using fresh peaches, you can also prepare them ahead of time. 
  • To Store: Keep peach cobbler in an airtight container in the refrigerator for up to 5 days. 
  • To Freeze: Let the baked cobbler cool. Then, transfer to a freezer-safe airtight container. Freeze for up to 3 months and defrost before reheating. 
  • To Reheat: Leftover peach cobbler can either be reheated in the microwave or in a non-stick skillet on the stovetop.

Does peach cobbler need to be refrigerated?

Ultimately, yes, a peach cobbler does need to be refrigerated. However, this perfect gluten-free cobbler will last a day or so at room temperature. Any longer than that on the counter and you’ll have to throw it away.

Tender peaches and a buttery topping are being served out of a baking dish for a southern peach cobbler dessert.

Can you freeze peach cobbler?

You can definitely freeze this easy gluten-free peach cobbler. Let the baked cobbler cool. Then, transfer to a freezer-safe airtight container. Freeze for up to 3 months and defrost before reheating. 

How to store peach cobbler?

For the best results, keep leftover cobbler in an airtight container or fully covered in plastic wrap in the refrigerator for up to 5 days. This delicious dessert might not make it that long, though!

Expert Tips and Tricks

  • Make it healthier. Use both coconut sugar and regular white sugar, or all coconut sugar.
  • Keep it gluten-free. Find a gluten-free 1-to-1 blend of flour.
  • Fresh is best. When in-season, use fresh peaches. They will have WAY more flavor than canned or previously frozen and will make the peach filling way better.
  • Get flaky. Brush the topping with an egg wash for the flakiest crust.
  • Serve a la mode. Take it to the next level by pairing with a scoop of ice cream!
The best peach cobbler recipe is in a white bowl and served with vanilla ice cream.

More Peach Recipes

Still have a plethora of peaches from your summer harvest or the local grocery store? Here are a few more ideas you can try out after you’ve finished this perfect dessert.

In the summer, a bowl of Peach Sorbet is the perfect way to cool off. Or try a Frozen Peach White Wine Sangria.

For breakfast, opt for a Peach Banana Smoothie or Peach Cobbler Overnight Oats.

Instant Pot Pork Chops with Peach Salsa are the perfect dinner.

Or you can always Freeze Peaches to use year-round!

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Gluten Free Peach Cobbler Recipe

This homemade Gluten-Free Peach Cobbler recipe is the perfect Summer treat! Fresh or canned peaches are tossed in a cinnamon-sugar mixture and then topped with a buttery, flaky, gluten-free cake-like biscuit topping.
Yield 10 servings
Prep 20 minutes
Cook 40 minutes
Total 1 hour
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Ingredients 

Peach Filling:

  • 2 ½ – 3 lbs. of peaches about 7-8 medium-sized
  • ½ cup coconut sugar or regular white sugar*
  • 2 Tbsp. cornstarch or tapioca starch
  • 1 tsp. lemon juice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of salt

Cobbler Topping:

  • 6 Tbsp. butter room temperature, cut into cubes
  • 1 ½ cups flour gluten-free 1-to-1 blend
  • cup coconut sugar or regular white sugar*
  • 1 ½ tsp. baking powder
  • tsp. salt
  • cup milk cashew or almond milk

Instructions 

  • Preheat oven to 375 °F.

Peach Filling:

  • Peel peaches by boiling and then cut into ¼-½ inch slices.
  • Combine peach filling ingredients in a large skillet over medium heat. Cook for 2-3 minutes or until peaches start to soften.
  • Spread peaches out evenly into the bottom of a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray
  • Bake peaches in preheated oven for 10 minutes while preparing the topping.

Cobbler Topping:

  • Whisk together flour, sugar, baking powder, and salt in a large bowl.
  • Add cubed butter and use a pastry cutter to combine it with the dry ingredients until a coarse crumb forms.
  • Pour in milk and mix until just combined and the batter starts to stick together.
  • Grab 2-3 tablespoons of the topping at a time and press together lightly. Place on top of the peaches. Repeat until all topping is spread across the peaches. It’s OK if you have some gaps between the topping.
  • Optional: Whisk together 1 egg with 1 tablespoon of milk. Using a pastry brush, brush a light layer of this egg wash onto the topping and sprinkle with additional sugar.
  • Bake peach cobbler in oven for 30-40 minutes or until topping is lightly golden.
Last step! If you make this, please leave a review letting us know how it was!

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5 from 5 votes

Notes

  • I like to use half regular white sugar and half coconut sugar so the cobbler is still lightly golden. If all coconut sugar is used your finished cobbler will be slightly darker in color.
  • If you’re having a hard time with the topping sticking together, add additional milk in 1 tablespoon increments until it clumps together.  
  • To Store: Keep peach cobbler in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: Let the baked cobbler cool. Then, transfer to a freezer-safe airtight container. Freeze for up to 3 months, defrost before reheating.

Nutrition

Calories: 326kcal, Carbohydrates: 64g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 77mg, Potassium: 549mg, Fiber: 6g, Sugar: 45g, Vitamin A: 1035IU, Vitamin C: 17mg, Calcium: 74mg, Iron: 1mg

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

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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Amanda! That sounds delicious! Thanks so much for taking the time to leave a comment and rating!

  1. Hi – I made the cobbler and it was fabulous! A word of zdvice to anyone trying this recipe – no way is 1/3 cup of milk enough to press the topping together – impossible! Must use 2/3 cup milk!😊

    1. So happy to hear you enjoyed the recipe! And yes, a little extra milk can definitely help it stick together if you’re having a hard time. (Different types of milk are thicker/thinner than others so this might have been the cause.) Thanks for your comment and feedback, Rebecca!