I almost typed peach season is my favorite time of year, but the truth is I love all the fresh fruits! LOL I don't have a lot of peach recipes here because I typically eat them all before I can turn them into something tasty. But last week I picked up a big basket of fresh juicy peaches at the farmers market, so I decided an easy gluten free peach cobbler was in order.
Cobbler is a delicious and easy recipe to make with fresh fruit. This particular version has a biscuit topping, like my gluten free cherry cobbler. The peach filling can be mixed right in your baking dish making one less dish to wash. And even if you can't make gluten free biscuits, I promise you can't mess up this topping! You're going to love this easy, tasty summer dessert recipe topped with a scoop of vanilla ice cream.
If you love peach desserts as much as I do, you should also make my gluten free peach crisp or these amazing gluten free peach muffins.
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Ingredient Notes
This easy peach cobbler recipe is made with a few common pantry ingredients. Since it is made with dairy free milk and butter and includes no eggs, it is also suitable for vegan diets.
- Fresh Peaches - I only recommend using fresh ripe peaches for this recipe. If you used canned peaches, they will get too soft during baking.
- Sugar & Brown Sugar - A combination of both sugars is used to sweeten the fruit filling and cobbler topping. White sugar gives the topping a nice crispy finish, while brown sugar adds notes of caramel.
- Cornstarch - Starch is added to thicken the peach juices that are released during baking. If you avoid corn, you can use an equal measure of arrowroot powder or tapioca starch instead.
- Cinnamon - Peaches and cinnamon go together like cookies and milk. 🙂
- Non-Dairy Milk - Any non-dairy milk will work here. I've used unsweetened coconut milk, but soy milk or oat milk would be a great choice to get more rise from the biscuit topping. If you're not vegan or dairy free, use buttermilk in place of the non-dairy milk and vinegar.
- Apple Cider Vinegar - Vinegar is used to sour the dairy free milk to make a buttermilk copycat.
- Baking Powder - Lots of baking powder is needed to make the biscuit cobbler topping light and fluffy.
- Salt - Just a little salt compliments the sweet flavors if this dessert. Don't be tempted to skip it.
- Gluten Free Flour Blend - I've used Bob's Red Mill gluten free flour in this recipe. You can use your favorite brand, but results may vary. Ensure whatever gluten-free flour blend you use contains xanthan gum or a similar binder.
- Vanilla - Transforms the biscuits into a dessert topping.
- Vegan Butter - I used Country Crock plant butter here. Feel free to use your favorite vegan butter, but avoid spreads and margarines. If you're not dairy free, use unsalted butter in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in place of vegan butter and use buttermilk in place of the milk and vinegar.
- Make it Corn Free - Replace cornstarch with arrowroot powder or tapioca starch.
How to make Gluten Free Peach Cobbler
This recipe is simple to prepare. The peach filling can be mixed in your baking dish and the topping is mixed by hand. I've used a 2-quart baking dish, but a 9x9 pan or a cast iron skillet would work as well.
- STEP 1: Add the peach slices, sugar, brown sugar, cinnamon and cornstarch to your baking dish.
- STEP 2: Stir everything well to coat the peaches. Bake the peach mixture for 20 minutes.
- STEP 3: Combine the apple cider vinegar and non-dairy milk. Stir and let sit for 5 minutes.
- STEP 4: Add the gluten free flour, baking powder, salt, and sugar to a large mixing bowl and whisk to combine.
- STEP 5: Add in the cold cubed butter and work it together with a pastry cutter or fork until it has large crumbles.
- STEP 6: Add the vanilla and soured milk. Stir together with a spatula until a wet batter is formed.
- STEP 7: Use two spoons to drop large portions of the cobbler topping on top of the partially cooked peaches.
- STEP 8: Sprinkle the top with cinnamon sugar and bake for an additional 20 minutes.
Baking Tip
For best results, keep your cubed butter very cold before adding it to the bowl with the dry ingredients. Cold butter will help the biscuit topping to rise by releasing moisture as it melts in the oven.
Storage
Wrap leftover cobbler with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. The topping will soften during storage. Reheat in a 350F oven for about 10-15 minutes until the top has crisped and the filling is warmed through.
Recipe FAQs
A peach crisp has a crumbly topping made with oats. A cobbler has a more cake like or biscuit-like topping.
If you want to skip the filling prep here, replace it with about 6 ½ cups of gluten free peach pie filling. Add the topping and bake for the second portion of baking time or until the topping is crispy and lightly golden.
Other fruit recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Peach Cobbler
Ingredients
For the peach cobbler filling
- 6 Cups Peaches peeled and cut into ¼" slices
- ¼ Cup Sugar
- ¼ Cup Light Brown Sugar
- 2 Tablespoons Cornstarch
- ½ teaspoon Cinnamon
For the cobbler topping
- ½ Cup Non Dairy Milk
- ½ teaspoon Apple Cider Vinegar
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ Cup Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 6 Tablespoons Vegan Butter cold & cut into cubes
- 1 teaspoon Vanilla
Optional topping
- 2 Tablespoons Turbinado Sugar
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 400 degrees.
For the peach cobbler filling
- Add the sliced peaches, sugar, brown sugar, cornstarch and cinnamon into a 2-quart or 9x9 baking dish. Stir together to coat the peaches with the dry ingredients.6 Cups Peaches, ¼ Cup Sugar, ¼ Cup Light Brown Sugar, 2 Tablespoons Cornstarch, ½ teaspoon Cinnamon
- Bake in the preheated oven for 20 minutes. While it's baking, prepare the cobbler topping.
For the cobbler topping
- Combine the milk and apple cider vinegar in a measuring cup. Stir and let sit for 5 minutes to sour the milk.½ Cup Non Dairy Milk, ½ teaspoon Apple Cider Vinegar
- Add the gluten free flour, sugar, baking powder and salt to a large mixing bowl. Whisk to combine.1 Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Sugar, 1 Tablespoon Baking Powder, ¼ teaspoon Salt
- Add the cold, cubed butter to the dry ingredients. Work together with a pastry cutter or fork until it resembles large crumbles with some dry powdery ingredients.6 Tablespoons Vegan Butter
- Add the soured milk and vanilla. Stir together with a spatula until all of the dry ingredients are incorporated.1 teaspoon Vanilla
Assemble
- Remove the peaches from the oven. Working quickly, use two spoons to scoop out portions of the cobbler topping and drop them on top of the peaches. It's okay if there are empty spaces, it will spread during baking.
- Combine the turbinado sugar and cinnamon together and sprinkle it over the cobbler topping.2 Tablespoons Turbinado Sugar, ½ teaspoon Cinnamon
- Place the peach cobbler back in the oven to back for another 20 minutes until the top is lightly golden brown and the filling is bubbling.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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