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An overhead view of a square baking dish of gf peach cobbler with fresh peach halves around the dish.
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Gluten Free Peach Cobbler

Take advantage of peach season this summer by making this easy gluten-free peach cobbler with juicy peaches and a fluffy biscuit topping. It's vegan and dairy-free, too!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients

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)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400F. Butter or grease an 8x8-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.

Notes

  • 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.

Nutrition

Calories: 304kcal | Carbohydrates: 60g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 394mg | Potassium: 268mg | Fiber: 4g | Sugar: 41g | Vitamin A: 775IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg
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