Gorgeous peach filling with a sweet biscuit cobbler topping. We love this easy gluten-free peach cobbler recipe!
For The Peach Filling:
- 3 1/2 lbs. peaches, peeled and sliced (about 6–7 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
- 1/4–1/2 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
First, Make The Peach Filling:
- Start by preheating the oven to 375 degrees F. Set out a 9×9 square (2-quart) baking dish.
- 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.)
- 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:
- Using the same bowl (yay for less dishes!), combine gluten-free flour, 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!)
- 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.
- 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.
- Brush the tops of the biscuits with melted butter & sprinkle with coarse sugar.
- 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)!
- 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.
- Serve cobbler with a scoop of your favorite vanilla ice cream, some whipped cream, or sweetened cream.
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