This gluten-free peach cobbler uses a 1:1 gluten-free flour blend to make a drop biscuit topping that bakes up golden and fluffy with a light crisp on top. The peach filling comes together with fresh or frozen peaches, cornstarch, and warm spices. No peeling required, and the ingredients are ones you likely already have on hand.
I tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure, and both produce a biscuit topping with good lift and texture. The turbinado sugar sprinkled on top before baking is optional, but the crunch it adds to the finished cobbler is worth it. It can also be made dairy-free and vegan with simple swaps noted in the ingredient section below.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – A 1:1 blend meant to substitute for all-purpose flour works best here. I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure. Both already contain xanthan gum.
- Peaches – Use ripe fresh peaches when in season. I used about 6 medium peaches, which yielded 800g (28 oz) after removing the pits. If shopping by weight, grab about 30 oz (just under 2 lbs) of peaches to account for the pits. Frozen peaches work too. Thaw and drain them thoroughly before using so the filling does not become watery.
- Unsalted Butter – Cold and cubed. Cold butter is what creates a flaky, fluffy biscuit topping rather than a dense one. To make this dairy-free and vegan, substitute cold vegan butter such as Smart Balance or Earth Balance vegan buttery sticks in the same amount.
- Whole Milk – To make this dairy-free or vegan, substitute unsweetened almond milk, cashew milk, soy milk, or certified gluten-free oat milk in the same amount. Use unflavored and unsweetened varieties only.
- Turbinado sugar – Sprinkled over the biscuit topping before baking for a lightly crunchy finish. Demerara sugar or any coarse crystal sugar works as a substitute. Regular granulated sugar can be used in a pinch.
- Cornstarch – Using cornstarch rather than flour here keeps the filling gluten-free and thickens it without making it gummy or cloudy.
Biscuit vs. Cake Topping Distinction
This recipe uses a drop biscuit topping, not a cake-style topping. That means the dough is thick and scooped in dollops over the filling rather than poured. Do not thin it out. The gaps between the dollops let steam escape and give the cobbler its rustic look.
Recipe FAQs
You do not have to. The skin softens completely as it bakes. If you prefer a smoother filling you can peel them first, but it does not affect the flavor.
Peach cobbler is a dessert with a peach filling and a biscuit topping. Peach crisp has a similar peach filling, but instead has a crunchy topping with oats. If you’re looking for a crisp, check out my gluten-free peach crisp recipe!
Expert Tips
Storage Instructions
Refrigerator: Store leftover cobbler in an airtight container for up to 3 days. The biscuit topping will soften overnight but the flavor holds well. Reheat individual servings in the microwave or warm the whole dish in a 325°F oven for about 15 minutes.
Freezer: Baked cobbler can be frozen for up to 2 months. Wrap portions tightly in plastic wrap, then transfer to a freezer bag. Thaw overnight in the refrigerator before reheating.
Make ahead: The peach filling can be assembled in the baking dish and refrigerated for up to 24 hours. Mix and add the biscuit topping just before baking.
Serving Suggestions
This cobbler is best served warm with a scoop of vanilla ice cream melting into the biscuit topping. It travels well to summer cookouts and holds up at room temperature for a few hours. Pair it with gluten-free fried chicken and a gluten-free pasta salad for a complete summer spread, or keep things light with a watermelon salad with feta and basil alongside. If you are already cooking with peaches, the grilled peach burrata salad is worth making at the same time.
Gluten Free Peach Cobbler
Ingredients
For the Peaches:
- 5 cups (800 g) peaches - sliced thinly (from 5-6 peaches), approximately 28 oz (without the pits)
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 g) lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the Biscuits:
- 1 cup (140 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ⅓ cup (67 g) granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons (56 g) unsalted butter - cold and cubed, see notes for dairy-free option
- ½ cup (120 g) whole milk - see notes for dairy-free option
- 2 teaspoons (8 g) turbinado sugar - or other coarse sugar
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Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking dish and set aside.
- In a large bowl, add 5 cups (800 g) peaches, ½ cup (100 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 tablespoons (30 g) lemon juice, ½ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon nutmeg. Stir until the peaches are evenly coated.
- Pour the peach mixture into the prepared baking dish and set aside.
- In a large bowl, whisk together 1 cup (140 g) gluten-free flour blend, ⅓ cup (67 g) granulated sugar, ½ tablespoon baking powder, and ½ teaspoon baking soda.
- Using a pastry cutter, cut in 4 tablespoons (56 g) unsalted butter until the mixture resembles coarse sand with a few pea-sized pieces remaining.
- Pour in ½ cup (120 g) whole milk and stir until the dough just comes together. Do not overmix.
- Drop large spoonfuls of the dough over the peach filling, leaving some gaps between the dollops. Sprinkle the top with 2 teaspoons (8 g) turbinado sugar.
- Bake for 35-40 minutes, until the biscuit topping is deep golden brown and the peach filling is bubbling around the edges.
- Let cool for at least 15 minutes before serving.
Notes
- Dairy-Free/Vegan: Substitute cold vegan butter for the unsalted butter and unsweetened non-dairy milk for the whole milk. Use unflavored and unsweetened varieties only.
- Flour Blend: I tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure. Both already contain xanthan gum. I cannot verify other flour blends will work with this recipe as I have not tested them.
- Peaches: I don’t peel my peaches for peach cobbler, but you can if you prefer the texture. You can use frozen peaches. Let them thaw completely and drain thoroughly before using.
