Go Back Email Link
–+ servings
An overhead view of a square baking dish of gf peach cobbler with fresh peach halves around the dish.
No ratings yet

Gluten Free Peach Cobbler

This gluten-free peach cobbler has a juicy peach filling and a fluffy drop biscuit topping that bakes up golden with a light crunch from turbinado sugar. Ready in under an hour and easily made dairy-free and vegan.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Metric - US Customary

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

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

Instructions

  • Preheat the oven to 400°F. Grease an 8x8-inch baking dish and set aside.
    A square baking dish greased with vegan butter.
  • 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.
    A glass mixing bowl with sliced peaches, cornstarch, lemon juice, cinnamon, nutmeg, and salt before mixing.
  • Pour the peach mixture into the prepared baking dish and set aside.
    A square baking dish filled with sliced peach filling for cobbler.
  • 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.
    A glass mixing bowl with granulated sugar and gluten-free flour blend before mixing.
  • 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.
    A glass mixing bowl with gluten-free flour and cold butter mixed in.
  • Pour in ½ cup (120 g) whole milk and stir until the dough just comes together. Do not overmix.
    A glass mixing bowl with cobbler biscuit batter and a spatula.
  • 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.
    A square baking pan with peach filling and biscuit batter on top before baking.
  • Bake for 35-40 minutes, until the biscuit topping is deep golden brown and the peach filling is bubbling around the edges.
    An overhead view of a square baking dish of gf peach cobbler with fresh peach halves around the dish.
  • Let cool for at least 15 minutes before serving.
    A serving of gluten-free peach cobbler on a dessert plate with a scoop of ice cream and a spoon.

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. 

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
QR Code linking back to recipe