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Gluten free peach cobbler recipe

Gluten free peach cobbler recipe

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  • Fruit cobbler

Fresh peaches are cooked on top of a gluten free scone-like base to make this easy fruit cobbler that serves 2. Serve warm with vanilla ice cream.

1 person made this

IngredientsServes: 2

  • 1 teaspoon butter
  • 50g caster sugar
  • 3 tablespoons brown rice flour
  • 2 tablespoons sorghum flour
  • 2 tablespoons potato starch
  • 1 tablespoon tapioca flour
  • 1 teaspoon dried skimmed milk
  • 1/2 teaspoon baking powder
  • 1 pinch freshly ground nutmeg
  • 5 tablespoons milk, or as needed
  • 2 tablespoons butter, softened
  • 225g peaches, pitted and cut into eighths
  • 1 1/2 teaspoons vanilla sugar

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a baking dish with some butter.
  2. Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca flour, milk powder, baking powder and nutmeg together in a bowl. Stir in milk until mixture is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
  3. Pour mixture into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
  4. Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Buckwheat Queen

I made it in two individual mugs in the microwave and it worked! I started by melting the butter and then added all the ingredient, except the peaches, mixing well. I placed the peaches on top of the mixture and microwaved one mug at a time for 3 minutes at 500W then 1 minute 30 seconds at 750W. They came out nicely.-27 Aug 2017

Gluten Free Peach Cobbler

A delicious Peach Cobbler recipe made with a sweet and buttery almond flour topping. Perfect for when summer peaches are getting over ripe! Enjoy this vegan peach cobbler with vanilla ice cream, coconut sorbet, or even with yogurt for breakfast.

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If you love cobbler you'll want to try my Gluten Free Blackberry Cobbler next. If you're an apple fan, my Gluten Free Apple Crisp is a must-make.

This gluten free peach cobbler recipe is super simple recipe that takes under fifteen minutes to prepare.

You can enjoy it plain or top this gf peach cobbler with your favorite vanilla ice cream, or dairy-free vanilla ice cream.

You can use fresh, canned, or frozen peaches to make this gluten free peach cobbler.

The only difference is that the peaches will be softer if you use canned peaches versus fresh or frozen peaches.

That's because the peaches were heated during processing and canning.

This post includes step-by-step instructions and substitution solutions so you can make perfect gluten-free cobbler every time.

How to make Gluten Free Peach Cobbler

  1. In a medium saucepan, combine the peaches, sugar, cornstarch and lemon juice.
  2. Bring to a boil and the continue to boil for 2 more minutes. This will help the peach filling thicken.
  3. Remove the saucepan from the heat and pour the peach mixture into a 9x9 pan.
  4. For the topping: Add the flour, sugar, brown sugar, and baking powder to a medium mixing bowl and stir until combine.
  5. Add in the shortening. Using two forks or a pastry blender, cut in the shortening until it is crumbly.
  6. Mix together the egg and milk, and add it to the dry ingredients.
  7. Stir just until combined.
  8. Drop topping by tablespoonfuls onto filling. If desired press the dough down to make it flat. Bake as directed.

These steps match the photos above and are for illustration purposes. Please see the printable recipe below for the full ingredients and directions.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

Dairy-Free Peach Cobbler

To make this gluten free peach cobbler dairy-free, simply replace the milk in the cobbler topping with your favorite dairy-free milk.

We've used almond milk and flaxmilk.

Cornstarch Substitute

If you can't have cornstarch, or you've run out, you can also use arrowroot to make the peach cobbler filling.

What gluten free flours can I use?

You can use my personal gluten free flour blend (#1 or #2) or Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (not the all purpose) in this recipe.

Most blends that have a combination of flours and starches work well in this recipe. Just note the texture will be different from blend to blend.

Storing Peach Cobbler

You can store this gluten free peach cobbler for up to 24 hours at room temperature or in the refrigerator.

This peach cobbler is best enjoyed the day it is made due to the cobbler topping softening. Serve warm.

If you love cobblers you'll want to make my gluten free blueberry cobbler next.

Recipe Summary

  • 1 teaspoon butter
  • ¼ cup white sugar
  • 3 tablespoons brown rice flour
  • 2 tablespoons sorghum flour
  • 2 tablespoons potato starch
  • 1 tablespoon tapioca starch
  • 1 teaspoon finely ground powdered milk
  • ½ teaspoon baking powder
  • 1 pinch freshly ground nutmeg
  • ⅓ cup milk, or as needed
  • 2 tablespoons butter, softened
  • ½ pound peaches, pitted and cut into eighths
  • 1 ½ teaspoons vanilla sugar

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.

Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.

Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.

Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

Gluten-Free Peach Cobbler Recipe

Recipe originally published August 2010 by Karina Allrich.

I recognize that some of you may not use almond meal due to nut allergies. Bob's Red Mill Gluten-Free Cornmeal or certified gluten-free oat flour would also work quite well.

First: Preheat the oven to 350ºF. Lightly grease an 8x8-inch baking dish or two large/four small individual gratin dishes.

About 4 cups of peeled, sliced ripe peaches
2 tablespoons organic light brown sugar
2 teaspoons tapioca starch

Begin with the peaches:

Pour the sliced peaches into a pot and stir in the light brown sugar and tapioca starch till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for eight to ten minutes. This gives the peaches a head start in the baking department.

Meanwhile whisk together:

1 cup sorghum flour or GF oat flour
1/2 cup almond meal (also known as almond flour)
1/2 cup tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 cup organic cane sugar
1/2 teaspoon bourbon vanilla extract

Beat in:

6 tablespoons of your favorite baking oil or melted vegan butter spread
1 egg or 1 egg replacer such as Ener-G Egg Replacer, mixed
1 1/4 to 1 1/2 cups milk or unsweetened non-dairy milk (start with less)

The biscuit dough will come together quickly- don't beat it to death. Just till smooth. It should be a wee bit sticky (not too wet and not too dry) like a biscuit dough/batter.

Spoon the hot peaches into the prepared baking dish.

Plop spoonfuls of the biscuit dough on top of the peaches.

Sprinkle with a little dusting of organic cane sugar.

Bake in the center of a preheated oven for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through. Cool for five to ten minutes before serving.

I ate this warm for breakfast. It was fabulous. It would also be wonderful for dessert with a scoop of coconut ice cream or frozen yogurt.

While you might be tempted to use the topping recipe for biscuits, I think the recipe would need tweaking for a true biscuit texture. Stay tuned, as I'm working on a gluten-free biscuit recipe, as well as a pot pie crust.

How to Make Gluten-Free Peach Cobbler:

Fresh peaches – 5 peaches should give you 4 cups

Frozen peaches – About 6 cups of frozen peaches thawed and drained should give you 4 cups.

Canned peaches – Use 3 15oz cans of sliced peaches in juice only. Drain. Be sure it’s gluten-free.

Place peaches, 3/4 cup sugar, and cornstarch together in a medium pot. Cook over medium-low heat, stirring frequently. Continue with the rest of the recipe while the peaches are cooking just keep an eye on them and stir frequently.

Stir together almond milk and apple cider vinegar together in a cup and let sit.

Place buttery spread in 9 x 13″ casserole dish. Turn oven on to 350°. Put casserole dish in the oven to let the butter melt. It will take about 5-6 minutes for the buttery spread to melt.

In a medium bowl mix the flour, sugar, baking powder, and salt together. Stir in the milk mixture.

Remove the casserole dish from the oven and pour the batter mixture over the melted buttery spread. Don’t stir but you can lightly spread the batter out if needed. Spoon peach mixture evenly over the batter mixture. Again don’t stir.

Bake for 50-55 minutes until golden brown.

It’s good served warm, room temperature, or cold.

Gluten Free Peach Cobbler

When making cobblers, my preferred method is to use a traditional drop-biscuit crust. Some people say the biscuits on top look like cobblestones, which may be where the name “cobbler” comes from. But regardless if that is true or not, the biscuits form golden brown molds that are crisp on the outside and soft and flaky on the inside. All of that over a layer of thick, bubbly, sweetened peaches. Mmmm…..


  • 5 whole Large Ripe Peaches
  • 1 Tablespoon Fresh Lemon Juice
  • 1 cup Sugar Or Palm Sugar, To Taste
  • 3 Tablespoons Arrowroot Flour Or Cornstarch
  • 2-½ teaspoons Ground Cinnamon, Divided
  • ¼ cups SO Delicious Coconut Milk, Or Preferred Milk Alternative
  • ¼ teaspoons Distilled White Vinegar
  • 2 cups Plus 2 Tablespoons Blanched Almond Flour, Finely Ground
  • 1 cup Arrowroot Or Tapioca Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Xanthan Gum
  • 1-¼ teaspoon Sea Salt
  • 2 Tablespoons Sugar Or Palm Sugar
  • 5 Tablespoons Earth Balance Butter
  • 2 whole Eggs
  • 1 Tablespoon Sugar Or Palm Sugar, For Sprinkling


1. Start by preheating the oven to 400 degrees F and set a large pot of water on the stove to boil. Place another pot right next to it with cold water.

2. Once your water starts boiling, drop your peaches in the boiling water for 30 seconds (will take longer if your peaches are not ripe) then transfer peaches into the cold water (to stop the cooking process).

3. The skins should now easily slip off the peaches. So, take off the skins, cut peaches in half, take out the stone, and cut into large wedges.

4.Transfer peaches to a large bowl and squeeze in the lemon juice to stop discoloration.

5. In another bowl, mix together the sugar (up to 1 Cup to taste), arrowroot or cornstarch, and 1/2 teaspoons of cinnamon. Sprinkle the mixture over the fruit and gently toss to combine. Pour fruit into a deep 8 – 9 inch pie pan.

6. Make the biscuit topping: Stir together the milk alternative (I used SO Delicious coconut milk) and vinegar to make buttermilk. Let stand.

7. Stir together the almond flour, tapioca or arrowroot flour, baking powder, xanthan gum, salt, and sugar until well combined.

8. Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.

9. Finish them off by stirring in the “buttermilk” and eggs. Using wet hands, tear off little pieces of the biscuit batter and drop onto the peaches until top is fully covered.

10. Slightly flatten the biscuit topping.

11. Sprinkle with remaining 2 teaspoons cinnamon and 1 Tablespoon sugar.

12. Bake for 10-15 minutes or until nicely browned. Loosely cover with foil and continue baking 10-20 minutes, or until filling is thick and bubbly.


  1. Preheat the oven to 350 degrees Fahrenheit (365 degrees if at high altitude).
  2. Heat up a 12-inch cast-iron skillet over medium to medium-high heat. Add 2 tablespoons coconut oil to the skillet and melt.
  3. Once the coconut oil is melted, add the peaches, brown sugar, cinnamon, and nutmeg to the pan. Stir the peaches until the sugar and spices are evenly distributed and let the peaches come to a simmer. Simmer the peaches for 7-8 minutes, stirring every minute or so, or until the peaches are softened and the juices are thickened. Remove the skillet from the heat.
  4. In a medium-size mixing bowl, whisk together the flour, sugar, salt, and baking powder with a metal whisk or fork. Add the remaining ¼ cup coconut oil to the flour and cut it in with a fork or pastry cutter until the coconut oil is broken down to the size of small peas.
  5. Slowly pour the buttermilk into the flour mixture, stirring with the fork as you go. Mix the flour and milk together a few times, or until there are just a few streaks of flour remaining. Note: we want it to look like the milk is only about 80% mixed in and this is OK! This will keep the biscuits nice and tender, as overmixing them makes them tough and chewy.
  6. Spoon the batter in 2-4 tablespoon scoops over the peaches, spacing the scoops 1-2 inches away from each other.
  7. Add the skillet to the oven and bake for 32-35 minutes, or until the biscuits are golden brown and the peach juice is thickened.
  8. Enjoy the cobbler hot or let it cool for 30 minutes - 1 hour before serving. Serve with it with vanilla ice cream or whipped cream.

Ingredients for the Topping

  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
  • Sugar: The topping isn&rsquot overly sweet so just ½ cup.
  • Baking Powder
  • Salt
  • Metled Butter
  • Milk: You can substitute almond milk for a dairy-free option.
  • Cinnamon Sugar: A mixture of sugar, cinnamon and nutmeg makes a delicious topping to sprinkle over the cobbler for a little crunch.


Preheat your oven to 375°F. Grease an 8-inch square baking dish lightly and set it aside. This is one of the very few instances where a glass baking dish works quite well, but you can use any square baking dish you like.

First, make the biscuit dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the grated butter, and toss to combine, breaking up any clumps of butter. Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined. The mixture should be relatively soft for biscuit dough. Turn the dough out onto a large piece of plastic wrap, press together and wrap tightly. Refrigerate the biscuit dough for at least 10 minutes and up to 5 days. Once the dough has chilled, turn it out onto a lightly floured surface, sprinkle lightly with more flour and roll out into an approximately 8-inch rectangle. Cut out a 1/2-inch square or other shape in the very center of the dough (to allow steam to escape during baking), place it on a flat surface and then in the freezer to chill while you prepare the filling.

Prepare the peach filling. In a large bowl, place the peaches, sugar, cornstarch, salt, cinnamon, optional nutmeg and almond (or vanilla) extract, and toss to combine completely. Transfer the peaches to the prepared baking dish and spread into an even layer. Place the baking dish on a piece of foil, then on a rimmed baking sheet and place the baking sheet in the oven. Bake for 10 minutes to begin to soften the peaches.

Top the peaches and bake. Remove the baking dish from the oven and place on a heatproof surface. Remove the pastry topping from the freezer and place it on top of the peaches in the baking dish. Return the dish to the oven and bake for 15 minutes. Remove the dish from the oven, brush the top evenly with the melted maple syrup and butter mixture, and return to the oven to finish baking (about 20 minutes). The dish is done when the filling is bubbling and the top is golden brown all over. Remove from the oven and allow to cool for 15 minutes before serving with vanilla ice cream (of course).

Watch the video: Glutenfreie Amerikaner (December 2021).