Table of Contents
Why this recipe works
Take advantage of peach season this summer by making this easy gluten-free peach cobbler recipe. Juicy peaches are topped with golden gluten-free biscuits and a sprinkle of coarse sugar.
I’ve made this easy peach cobbler recipe gluten-free, dairy-free, egg-free, and vegan. But don’t worry, no one will taste the difference! The secret is in the biscuit topping – it’s so fluffy with a bit of crunch, which pairs so well with the sweet peach filling. Trust me, this is the perfect gluten-free cobbler recipe.
It’s the perfect dessert for parties, summer BBQs, potlucks, holidays, and more! It will become a family favorite summer dessert!
- gluten-free flour blend – I have used both King Arthur Baking Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) for this recipe. You can use your favorite 1-to-1 gluten-free flour blend that is meant to be a substitute for all-purpose flour in a 1:1 ratio. Both of these flour blends already contain xanthan gum.
- xanthan gum – Xanthan gum is used in gluten-free baking as a binder and to improve the elasticity of gluten-free baked goods. It keeps them from crumbling and falling apart. Many gluten-free flour blends already contain xanthan gum. You will not need to add it to the recipe if your gluten-free flour blend already contains xanthan gum.
- peaches – Use ripe, fresh summer peaches for this recipe. As peach sizes can vary, I have provided the measurements for the peaches in both ounces and grams. I used about 6 peaches for this recipe, which was 800 grams after removing the pits, or 28 ounces. The peach pits weigh about 10 grams or .3 ounces. So, if you’re at a grocery store weighing out the peaches, get about 30 ounces (just under 2 lbs) to be safe.
- vegan butter – I used Smart Balance in this recipe to make it dairy-free and vegan. You can use shortening if you prefer. If you are not dairy-free or vegan, you can use regular unsalted butter instead using the same amount as specified in the recipe. I have also tested this recipe with regular unsalted butter.
- unsweetened almond milk – To make this recipe dairy-free and vegan, I use unsweetened almond milk. I always have almond milk on hand in my refrigerator, so it’s typically my non-dairy milk of choice for baking. You can also use other non-dairy milks, like cashew milk, soy milk, rice milk, or oat milk. If you use oat milk, make sure it is gluten-free if you need it to be. Be sure to use unflavored and unsweetened non-dairy milk otherwise it will be too sweet. If you are not dairy-free, you can use whole milk or buttermilk (omit the apple cider vinegar for buttermilk option).
- granulated sugar – If you are vegan, you will want to use a granulated sugar that is vegan. Some sugar is not vegan because it is processed with bone char to keep it white.
- turbinado sugar – I love to use a coarse sugar, like turbinado sugar, for topping desserts like cobbler or quick breads. It adds a little crunch to the top which is so delicious in this recipe.You can use raw sugar, demerara sugar, or any large crystal sugar in its place. If you’re in a pinch, you can use granulated white sugar as well for a bit of crunch and extra sweetness.
Follow these steps with matching photos to learn how to make peach cobbler gluten free, vegan, and dairy-free! It’s so easy!
For ingredient amounts, detailed instructions, nutritional information, and a printable recipe, please scroll down to the recipe card.
- You can store leftover peach cobbler in an airtight container in the refrigerator for 2-3 days. Reheat to serve warm or eat cold.
- You can use frozen peaches if fresh peaches are not in season or available at your local grocery store. Let the peaches thaw and then drain them before proceeding with the recipe so that your peach filling doesn’t get too soggy.
Peach cobbler is not gluten-free typically because it contains all-purpose flour or wheat flour in the biscuit topping. Sometimes flour is also used as a thickening agent in the peach filling. My peach cobbler recipe has been formulated using gluten-free flour in the biscuit topping and cornstarch in the peach filling to make it gluten-free.
I do not peel my peaches for peach cobbler. I like the added texture and color that the peach skin brings. Plus, it’s quicker to not peel the peaches. If you do not like peach skin in your cobbler, you can easily peel the peaches before making the filling if you prefer.
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!
Cobblers do not have a bottom crust. Instead the fruit filling is on the bottom of the pan and it is topped with a fluffy biscuit or cake topping.
- Gluten-Free Peach Crisp
- Rhubarb Blueberry Peach Galette – Gluten-Free and Vegan
- Baked Peaches with Gluten-Free Streusel Topping
- Gluten-Free Peach Crumb Bars – Dairy-Free and Vegan
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten Free Peach Cobbler
For the Peaches:
- 5 cups peaches (sliced thinly (from 5-6 peaches) – 800g, 28 oz (without the pits))
- 1/2 cup granulated sugar (100g)
- 2 tablespoons cornstarch (16g)
- 2 tablespoons lemon juice (30mL)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Biscuits:
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar (8mL)
- 1 cup gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (144g))
- 1/4 teaspoon xanthan gum (if your blend does not already contain it)
- 1/3 cup granulated sugar (67g)
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons vegan butter (cold and cubed)
- 2 teaspoons turbinado sugar (or other coarse sugar (8g))
- Preheat the oven to 400F. Butter or grease an 8×8-inch baking dish and set aside.
- Mix together the almond milk and apple cider vinegar and let sit for 5 minutes. Set aside until ready to use.
- In a large bowl, add peaches, sugar, cornstarch, lemon juice, salt, ground cinnamon, and nutmeg.
- Carefully stir until the peaches are completely covered.
- Add the peaches to the prepared baking dish and set aside.
- In a large bowl, mix together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, and baking soda.
- Then, with a pastry cutter, work in the vegan butter until the texture is like sand.
- Add in the almond milk mixture and stir until the dough is smooth.
- Place big dollops of the dough on top of the peach filling. Sprinkle the top with turbinado sugar.
- Bake at 400F for 35-40 minutes, until the top is golden brown and the fruit is bubbling.
- Serve with coconut whipped cream or vegan vanilla ice cream.
- I don’t peel my peaches for peach cobbler, but you can if you prefer the texture.
- I have tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour, both of which already contain xanthan gum. If you use these flours, you do not have to add xanthan gum to the recipe.
- I cannot verify other flour blends will work with this recipe as I have not tested them.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check ingredients on product packaging or checking with manufacturers as product recipes and manufacturing practices can change.