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

Course Dessert
Cuisine American, Southern
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 326 kcal
London Brazil

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
  • ⅔ cup coconut sugar or regular white sugar*
  • 1 ½ tsp. baking powder
  • ⅓ tsp. salt
  • ⅓ cup milk cashew or almond milk

Instructions

  1. Preheat oven to 375 °F.

Peach Filling:

  1. Peel peaches by boiling and then cut into ¼-½ inch slices.

  2. Combine peach filling ingredients in a large skillet over medium heat. Cook for 2-3 minutes or until peaches start to soften.

  3. Spread peaches out evenly into the bottom of a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray

  4. Bake peaches in preheated oven for 10 minutes while preparing the topping.

Cobbler Topping:

  1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  2. Add cubed butter and use a pastry cutter to combine it with the dry ingredients until a coarse crumb forms.
  3. Pour in milk and mix until just combined and the batter starts to stick together.
  4. 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.
  5. 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.
  6. Bake peach cobbler in oven for 30-40 minutes or until topping is lightly golden.

Recipe 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 Facts
Gluten Free Peach Cobbler Recipe
Amount Per Serving
Calories 326 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 77mg3%
Potassium 549mg16%
Carbohydrates 64g21%
Fiber 6g25%
Sugar 45g50%
Protein 4g8%
Vitamin A 1035IU21%
Vitamin C 17mg21%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.