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Easy Gluten-Free Peach Cobbler

Easy Gluten-Free Peach Cobbler – Gorgeous peach filling with a sweet biscuit cobbler topping. We love this easy gluten-free peach cobbler recipe!

Gluten-free peach cobbler in a bowl topped with vanilla ice cream

It’s peach season!!! We are eating about a million of them fresh, but I love to tuck a few away for delicious peach recipes in the summer. This year I knew it was time to tackle a yummy, EASY gluten-free peach cobbler.

There are a few different styles of peach cobbler out there–the northern U.S. favors a sweetened biscuit topping, while in the South you’ll find more of a batter topping. Then, there are about a million variations between these two.

We played around with different gluten-free peach cobbler recipe variations, trying all different kinds of things in our tests, but our absolute favorite was the northern-style peach cobbler with sweet biscuit topping. The gluten-free biscuit topping is easy enough for beginner bakers, and the jammy peach filling is bursting with fresh flavor.

Grab a pint or two of your favorite vanilla ice cream and let’s get baking!

Here’s what you need to make our gluten-free peach cobbler recipe…

Scooping into gluten-free peach cobbler

Here’s What You Need To Make Gluten-Free Peach Cobbler:

  • Fresh Peaches. Peaches are ripe, fresh, juicy, and the most affordable when they’re in season, so summer is the BEST time of year to make peach cobbler! If you’ve got the craving out of peach season & want to try this recipe with frozen peaches, see the FAQ below for tips!
  • Brown Sugar. It’s a bit unexpected, but I LOVE using brown sugar instead of white cane sugar for peach cobbler filling. It works some serious magic with the peaches & other flavors going on to make the filling something special. 10/10 do recommend.
  • Cornstarch. Essential if you want a thick peach filling and not a runny or watery one. When the peaches start to bubble in the oven, the cornstarch works its magic to thicken the filling. It’ll thicken even more as the filling cools! (You can swap in arrowroot starch instead, if you prefer)
  • Orange Juice or Lemon Juice. This little bit of acidity adds balance to the flavors. I prefer orange juice, but lemon absolutely works in a pinch.
  • Almond Extract & Vanilla Extract. This blend really plays up the peach flavor. Peaches & almonds are in the same botanical family, so adding almond extract is an easy way to amplify the peach flavor. Vanilla adds some peaches-and-cream vibes that are divine.
  • Cinnamon (If You Want). Some folks LOVE cinnamon in their peach cobbler, and if that’s you, feel free to add some! 1/4 teaspoon will add just a hint, while 1/2 teaspoon will make the cinnamon a prominent flavor. You do you!
  • Our Easy Biscuit Topping. Our peach cobbler topping is a riff on our easy gluten-free biscuits recipe, simply made a bit sweeter and thinner. All you need is gluten-free measure-for-measure flour, sugar, baking powder, salt, Greek yogurt, and whatever milk you drink (we use almond milk). Then, you’ll brush them with a bit of melted butter and finish with a sprinkle of coarse sugar. Easy!

How To Make Peach Cobbler, Step By Step:

  1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 375 degrees F. Set out a 9×9 square (2-quart) baking dish.
  2. Start The Filling. In a large bowl, combine sliced peaches, brown sugar, cornstarch, orange juice, vanilla, almond extract, and cinnamon (if using). Gently stir to combine until the peaches are well coated in the starchy mixture. (You want them evenly coated so the filling thickens evenly.)
  3. Pour Peach Filling Into The Baking Dish. Smooth the peach mixture out into an even layer, scraping every last bit of juice & filling out of the bowl.
  4. Next, Make The Biscuit Topping. Using the same bowl (yay for less dishes!), combine gluten-free flour blend, sugar, baking powder, and salt. Stir with a fork to combine. Add yogurt and milk & mix until the dough comes together. (This will take a minute–be patient! The dough will be thick, fluffy, and might seem a touch dry. Don’t worry!)
  5. Scoop Biscuit Dough Over The Filling. Use a large cookie scoop (3 Tablespoon capacity) to transfer heaping scoops of biscuit dough over the peach filling. I like to scoop 9 mounds of biscuit dough.
  6. Gently Pat Out The Dough. Use your fingers to gently flatten the dough mounds slightly so it’s mostly even (rather than tall domes). You’ll still have 9 distinct “biscuits” on top, just slightly flattened–this helps them bake evenly.
  7. Brush With Butter & Sprinkle With Sugar. Brush the tops of the biscuits with melted butter & sprinkle with coarse sugar.
  8. Bake The Cobbler. Place the peach cobbler in the oven and bake for 40-50 minutes, or until the filling is bubbling vigorously around the edges and the biscuits are a deep golden brown. If your biscuits are browning too quickly, you can lightly cover the pan with foil. Make sure the filling is bubbling (this helps thicken the filling)!
  9. Let It Cool & Serve! Remove the cobbler from the oven and cool at least 20-30 minutes or so before serving. Your peach cobbler will still be warm at this point, but won’t be boiling hot. Cooling the cobbler slightly before serving allows the filling to thicken more.
Gluten-free peach cobbler in a bowl topped with vanilla ice cream

3 Yummy Ways To Serve Peach Cobbler:

  1. With Ice Cream (My Favorite!). My favorite way to serve this easy gluten-free peach cobbler is with a scoop of vanilla (or cinnamon or peach!) ice cream. I love the cool ice cream + the warm cobbler together. So good!
  2. With Whipped Cream. Or, dollop a pillowy mound of whipped cream on top. Feel free to infuse the whipped cream with vanilla or cinnamon. Yum!
  3. With A Drizzle Of Cream. Peaches & cream vibes, anyone? If you prefer, you can spoon or drizzle a little cold cream over your warm cobbler.
Freshly baked gluten-free peach cobbler with biscuit topping

FAQ + Tips And Tricks For The Best Gluten-Free Peach Cobbler

An Easy Trick For Peeling Peaches. When my peaches are ripe, I just peel them with a knife. I cut all the way around the pit in two directions (effectively quartering the peach), then remove each quarter & gently peel back the skin with the end of a sharp knife. If you prefer, you can use this boil & ice bath method which takes a bit more time but makes it really easy to peel the peaches!

Can I Make Peach Cobbler With Frozen Peaches? Yes! You can make peach cobbler with frozen peaches, you just need to keep a few things in mind:

  • Thawing or at least partially thawing the peaches will make it easier to evenly coat them with the cornstarch & other filling ingredients.
  • If you leave the peaches completely frozen before making the filling, you’ll need to bake the cobbler longer to allow the filling to boil. Plan to add at least an extra 10-15 minutes to the bake & keep an eye on the biscuit topping. (You’ll probably need to cover it with foil)
  • Frozen peaches can add extra liquid to the filling, which will thin it out a bit. You can compensate by adding a tiny bit of extra cornstarch to the filling. (1/2-1 teaspoon extra cornstarch will help!)

What’s The Difference Between Peach Cobbler & Peach Crisp? Peach crisp typically has an oat or brown sugar crumble topping on top, where peach cobbler has a biscuit or batter topping. If you’re looking for a good gluten-free peach crisp recipe, we love this one!

Why Is My Peach Cobbler Runny? If your peach cobbler turns out watery or runny, there are a few things to check for next time. The most common issue I find is that the filling didn’t get to boil. You don’t want to pull it out of the oven until the filling is vigorously boiling. Second, make sure you’ve really coated the peaches well (and evenly) with the cornstarch. This will help the peach filling thicken evenly. Lastly, you want to let the cobbler cool a bit before serving, as the filling will continue to set as it cools.

Gluten-free peach cobbler in a bowl topped with vanilla ice cream

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Gluten-free peach cobbler in a bowl topped with vanilla ice cream

Gluten-Free Peach Cobbler


  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 1 hour 15 minutes
  • Yield: 9 Servings 1x
  • Diet: Gluten Free

Description

Gorgeous peach filling with a sweet biscuit cobbler topping. We love this easy gluten-free peach cobbler recipe!  


Ingredients

Scale

For The Peach Filling:

  • 3 1/2 lbs. peaches, peeled and sliced (about 67 cups)
  • 1/4 cup brown sugar (lightly packed)
  • 1 1/2 Tablespoons cornstarch (or arrowroot)
  • 1 Tablespoon orange juice (or lemon juice)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/41/2 teaspoon ground cinnamon (optional)

For The Gluten-Free Cobbler Topping:

  • 1 1/2 cups (180 g.) gluten-free Measure-For-Measure flour (we recommend King Arthur), weighed or scooped and leveled**
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (335 g.) plain full-fat Greek yogurt* 
  • 3 Tablespoons milk (any kind you drink!)
  • 1 Tablespoon melted butter, for brushing the tops (optional)
  • 1 Tablespoon coarse sugar (Turbinado sugar), for sprinkling 

Instructions

First, Make The Peach Filling:

  1. Start by preheating the oven to 375 degrees F. Set out a 9×9 square (2-quart) baking dish.
  2. In a large bowl, combine sliced peaches, brown sugar, cornstarch, orange juice, vanilla, almond extract, and cinnamon (if using).
  3. Gently stir to combine until the peaches are well coated in the starchy mixture. (You want them evenly coated so the filling thickens evenly.)
  4. Pour Peach Filling Into The Baking Dish. Smooth it out into an even layer, scraping every last bit of juice & filling out of the bowl.

Next, Make The Biscuit Topping:

  1. Using the same bowl (yay for less dishes!), combine gluten-free flour, sugar, baking powder, and salt. Stir with a fork to combine.
  2. Add yogurt and milk & mix until the dough comes together. (This will take a minute–be patient! The dough will be thick, fluffy, and might seem a touch dry. Don’t worry!)
  3. Scoop Biscuit Dough Over The Filling. Use a large cookie scoop (3 Tablespoon capacity) to transfer 9 heaping scoops of biscuit dough over the peach filling. If you have leftover dough, just divide it evenly among the biscuits. 
  4. Gently Pat Out The Dough. Use your fingers to gently flatten the dough mounds slightly so it’s mostly even (rather than tall domes). You’ll still have 9 distinct “biscuits” on top, just slightly flattened–this helps them bake evenly.
  5. Brush the tops of the biscuits with melted butter & sprinkle with coarse sugar.
  6. Place the peach cobbler in the oven and bake for 40-50 minutes, or until the filling is bubbling vigorously around the edges and the biscuits are a deep golden brown. If your biscuits are browning too quickly, you can lightly cover the pan with foil. Make sure the filling is bubbling (this helps thicken the filling)!
  7. Remove the cobbler from the oven and cool at least 20-30 minutes or so before serving. Your peach cobbler will still be warm at this point, but won’t be boiling hot. Cooling the cobbler slightly before serving allows the filling to thicken more. 
  8. Serve cobbler with a scoop of your favorite vanilla ice cream, some whipped cream, or sweetened cream. 

Notes

If you plan to use frozen peaches, keep in mind:

  • If you leave the peaches completely frozen before making the filling, you’ll need to bake the cobbler longer to allow the filling to boil. Plan to add at least an extra 10-15 minutes to the bake & keep an eye on the biscuit topping. (You’ll probably need to cover it with foil)
  • Frozen peaches can add extra liquid to the filling, which will thin it out a bit. You can compensate by adding a tiny bit of extra cornstarch to the filling. (1/2-1 teaspoon extra cornstarch will help!)
  • Thawing or at least partially thawing the peaches will make it easier to evenly coat them with the cornstarch & other filling ingredients.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Amercan

Keywords: gluten-free peach cobbler, peach cobbler recipe, gluten free peach cobbler with biscuit topping

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