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–+ servings
A baked peach cobbler in a square dish, topped with two scoops of vanilla ice cream, with fresh peaches and a plated serving nearby.

Old Fashioned Gluten-Free Peach Cobbler

The best peach cobbler made gluten-free with a delicious brown sugar peach filling and an old-fashioned buttery biscuit topping.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

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.
  • 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.
  • 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.
  • 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.