Original Post: https://www.evolvingtable.com/?p=29900
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.
Servings: 10 servings
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
- 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.
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