This gluten-free peach cobbler recipe is my favorite gluten-free peach dessert. It uses a mix of peaches and brown sugar and a biscuit-like topping that puffs up and gets all golden brown and delicious.
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Skill Level: Beginner
Shortcut Central: Cr
Flavor Remix: Swap nutmeg for cardamom or add a splash of bourbon to the peaches.
Allergy Watch: Gluten Free, Eggs Free option, Nut-Free
Peach cobbler lives or dies by texture. Too juicy and it turns soupy. Too dry and the topping feels heavy. This version works because the filling and topping are designed to bake at the same pace.
The peaches go into the oven cold. Since the topping needs time to fully cook, pre-cooking the peaches causes it to break down and disappear into mush before the cobbler is done.
The topping is built on buttermilk and baking soda, which react in the oven to create lift. An extra egg yolk keeps the crumb soft and tender instead of dry or crumbly. The result is a golden top that is sturdy enough to scoop but still feels light. If you need a dairy-free peach dessert, I would recommend my GF peach crisp.
Skipping cinnamon was also a deliberate choice. Ginger and nutmeg bring warmth without pushing the cobbler into autumn mode, letting the peaches stay front and center. Serve warm with frozen custard or honey whipped cream.
Ingredient Notes
- Peaches: Fresh peaches give the best structure and flavor. Frozen peaches work well too, but they must be thawed, chopped, and thoroughly blotted dry. Canned peaches are too soft and will not hold their shape during baking.
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Peaches release a lot of juice as they bake. This recipe uses a little more thickener than most to keep the filling saucy instead of watery. Arrowroot or tapioca starch work as substitutes.
- Buttermilk: There is no subsitute in this recipe if you want the best result.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Peel Fresh Peaches
Fresh peaches should be peeled and sliced. Blanching makes this easier and keeps the fruit intact. Briefly boil the peaches for 30 seconds, then plunge them into ice water. This loosens the skins so they slide off without squeezing out the juices.
How to Make Peach Cobbler
A step-by-step visual guide for making gluten-free cobbler. You can skip to the recipe for the full written instructions.
Make the Filling
Gently toss the peach slices with the filling ingredients until evenly coated. You can do this in a mixing bowl or directly in the baking pan.
Cut in the Butter
Use a pastry cutter or two forks to cut in the butter until the mixture resembles pea-sized crumbs. This helps create a light and flaky texture.
Make the Biscuit Topping
When adding buttermilk to the flour mixture, stir just until combined to keep the biscuits tender. The filling will be very dry. Don't worry about it! The peaches will give off juices and the flour will absorb.
Assemble
Spoon the dough over the peach filling, leaving some gaps for the steam to escape. It also gives the cobbler a classic, rustic look when serving.
Bake and Serve
To check for doneness, a toothpick should come out clean, without any raw batter. You'll know it's cooked when the filling is bubbling and the topping is a light, golden brown color.
Recipe Tips
- Keep the butter and buttermilk cold until the last minute for the best rise.
- Resting the dough briefly (10 minutes) helps hydrate the flour without making it heavy.
- If the cobbler is getting too dark on top, loosely cover with aluminum foil.
- Peach cobbler is best served warm but let it cool for a few minutes before serving to let the filling set.
- Using a smaller but deeper baking dish will give you a thicker cobbler.
Make Ahead and Storing
Make Ahead: Do not make ahead.
Storing: Wrap the baking dish with plastic wrap or aluminum foil or transfer the leftover cobbler to an airtight container. Refrigerate for up to 4 days. To reheat, warm it in an oven at 300°F for 20-30 minutes.
Freezing: Do not freeze.
📖 Recipe
Old Fashioned Gluten-Free Peach Cobbler
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Ingredients
Peach Filling
- 4 pounds fresh peaches peeled and sliced ¼-inch thick
- ⅓ cup brown sugar
- 1 Tablespoon lemon juice
- 1½ Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Gluten-Free Biscuit Topping
- 1 ½ cup 1:1 gluten-free flour with xanthan gum
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 6 Tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk cold
Instructions
- Preheat your oven to 350 F degrees. Lightly butter or oil your baking dish.
- In a large bowl, combine the peaches, brown sugar, cornstarch, and spices. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish. If your dish is deep enough you can also just mix directly in the pan.4 pounds fresh peaches, ⅓ cup brown sugar, 1 Tablespoon lemon juice, 1½ Tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon kosher salt
- Whisk the flour, sugar, baking powder, baking soda, salt, and ginger together in a large bowl. Using two forks (or a pastry cutter) cut in the butter until you have pea sized crumbs.1 ½ cup 1:1 gluten-free flour with xanthan gum, ⅓ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 Tablespoons unsalted butter, ½ teaspoon ground ginger
- Whisk together the egg yolk and buttermilk. Slowly add the mixture to the flour and stir with a rubber spatula until evenly combined. Rest the dough for 10 minutes.¾ cup buttermilk
- Spoon the dough all over the top of the peach filling. The filling should be mainly covered with some of the filling showing through. Optional Eggwash: Brush the top with an extra whisked egg with a little water.
- Bake uncovered until the fruit is bubbling and the top is golden brown, about 40 to 55 minutes. If it looks like it's getting too brown, cover it loosely with aluminum foil. Cool for 10 to 15 minutes before serving with whipped cream or vanilla ice cream.
Equipment
- 9x9 baking dish
Notes
- Use fresh peaches if possible. If using frozen unsweetened peaches, thaw, chop, and blot them dry first. Avoid canned peaches as they tend to be too soft and mushy to be baked.
- Don't prepare the full recipe ahead, as the biscuit topping won't rise properly if not baked right away. However, you can freeze just the peach filling for up to 3 months. Thaw it, mix in an additional 1 teaspoon of cornstarch to thicken the juices.
Nutrition
This recipe originally appeared on my website Peel with Zeal.
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