Gluten-Free Peach Cobbler Recipe Perfect for Summer Gatherings

How To Make Gluten Free Peach Cobbler

This gluten free peach cobbler is one of those desserts I bring to almost every summer cookout, and it never lasts long on the table. It is easy to make, and it fits holidays, family dinners, parties, and lazy backyard afternoons just as well.

The best part is how forgiving it is. You can make it with fresh, frozen, or canned peaches, so an empty fruit bowl or a rainy day never stops you.

Fresh peaches are my favorite choice when summer fruit is at its peak, and they give the cobbler that warm slice of summer flavor. Frozen peaches work beautifully when you thaw and drain them first, and canned peaches save you time on busy weeknights.

The recipe below keeps the whole thing simple, with a soft batter that bakes up golden and a sweet peach filling underneath.

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I love that I can mix it up with one bowl and one pot, then let the oven do the rest while I set the table.

If you love peach desserts as much as I do, there are plenty of other gluten free options to try after this one.

Peach coffee cake, peach cobbler muffins, peach baked oatmeal, peach pie, and peach blueberry cobbler all use the same juicy fruit in different ways.

I keep a few of these in my rotation when peaches are in season, and they are just as friendly for gluten free and dairy free kitchens.

Ingredients notes

Two ingredients deserve a little extra attention before you start, because they decide how the cobbler turns out.

For the gluten free flour, my two favorites are Better Batter and Pamela’s Artisan Blend. Both work as one to one substitutes, which means you can swap them straight in without adjusting anything else.

If you use a different gluten free blend, check the label and make sure it contains xanthan gum. If it does not, add 1/2 teaspoon of xanthan gum per cup of flour so the batter holds together.

You can also use a homemade organic gluten free flour blend if that is what you keep on hand.

For the dairy free butter, I reach for Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance. They melt well in the oven and give the batter that rich, buttery base without any dairy.

Instructions

Here is how the whole thing comes together. Start by placing the peaches, 3/4 cup sugar, and cornstarch in a medium pot. Cook over medium low heat, stirring frequently.

The peaches will release their juices and thicken slightly. Keep an eye on them and stir often while you work on the rest of the recipe.

If you walk away for too long, the sugars can catch on the bottom of the pot, so stay close and give them a stir every minute or so.

Next, stir the almond milk and apple cider vinegar together in a cup and let it sit. This little mixture acts like a mock buttermilk, and it helps the batter rise and stay tender. I usually let it sit for about five minutes while I move on to the butter.

Place the buttery spread in a 9 x 13 inch casserole dish. Turn the oven on to 350 degrees F and put the dish in the oven so the butter melts. It usually takes about 5 to 6 minutes. Keep an eye on it so it melts but does not brown.

While the butter melts, mix the flour, sugar, baking powder, and salt in a medium bowl. Stir in the milk mixture until the batter is combined. It will look a little loose, and that is exactly right.

Remove the casserole dish from the oven and pour the batter over the melted buttery spread. Do not stir. If you need to, you can lightly spread the batter out so it covers the dish. Then spoon the peach mixture evenly over the batter. Again, do not stir. The layers will bake into a soft, golden cobbler on their own.

Bake for 50 to 55 minutes, until the top is golden brown. Serve warm, at room temperature, or cold, and enjoy.

How to peel a peach:

Peeling peaches is optional, and honestly, I skip it half the time. If you do not peel them, the skins soften during baking and still taste good. That said, if you want a smoother filling, here are two easy ways to do it.

The quick method is to submerge each peach in boiling water for 30 seconds. Then move it straight into a bowl of ice water and leave it there for a few minutes until it is cool enough to handle.

You may need a paring knife to get the peel started, but after that the skin should slip off easily. I keep the ice water right next to the pot so the peaches go straight from hot to cold without any waiting around.

The second method is simply peeling with a paring knife. It takes a little more effort, but it is still not difficult, and it works well if you only have a few peaches to prep.

Either way, you end up with tender peaches that cook down into a sweet, juicy filling. If you are short on time, remember that peeling is not required, and the cobbler will still taste delicious.

How to serve and store

This cobbler is good served warm, at room temperature, or cold. I like it warm with a scoop of dairy free vanilla ice cream, but it is just as nice on its own. A spoonful of dairy free whipped topping works well too, especially if you are serving it at a party.

Covered, it can sit on the counter for a couple of days. If you want to keep it longer than that, move it to the refrigerator.

I usually keep mine in the baking dish with a lid or a piece of foil pressed over the top.

If you want to warm up leftovers, a quick pass in the microwave works fine, or you can cover the dish and put it back in a low oven for a few minutes.

More gluten free fruit desserts you’ll love

If this cobbler disappears faster than you expected, here are a few more gluten free fruit desserts to try:

• Peach coffee cake for a tender, sweet breakfast or afternoon treat.
• Peach cobbler muffins when you want the same flavor in a portable size.
• Peach baked oatmeal for a cozy, make ahead breakfast.
• Peach pie for a classic slice with a gluten free crust.
• Peach blueberry cobbler when you want a mixed fruit twist.

Each one uses juicy summer fruit and keeps the kitchen gluten free and dairy free friendly. They are all simple enough for a weeknight and special enough for a cookout, and most of them come together in about an hour.

Ingredients

Peach Mixture

• 4 cups peaches, fresh, frozen, or canned (see notes for amounts of each)
• 3/4 cup sugar
• 1 tablespoon cornstarch

Batter

• 3/4 cup almond or cashew milk
• 1 tablespoon apple cider vinegar
• 1/2 cup dairy free butter
• 1 cup gluten free flour mix
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

A few quick notes on the peaches: about 5 fresh peaches give you 4 cups. For frozen, roughly 6 cups of thawed and drained peaches give 4 cups. For canned, use three 15 ounce cans of sliced peaches packed in juice only, drained, and check that they are gluten free.

Instructions

1. Place the peaches, 3/4 cup sugar, and cornstarch in a medium pot. Cook over medium low heat, stirring frequently. Continue with the rest of the recipe while the peaches cook, just keep an eye on them and stir often.
2. Stir the almond milk and apple cider vinegar together in a cup and let it sit.
3. Place the buttery spread in a 9 x 13 inch casserole dish. Turn the oven on to 350 degrees F. Put the casserole dish in the oven so the butter melts, about 5 to 6 minutes.
4. Mix the flour, sugar, baking powder, and salt in a medium bowl. Stir in the milk mixture.
5. Remove the casserole dish from the oven and pour the batter over the melted buttery spread. Do not stir. You can lightly spread the batter out if needed. Spoon the peach mixture evenly over the batter. Again, do not stir.
6. Bake for 50 to 55 minutes, until golden brown.

Serve warm, at room temperature, or cold.

Notes

Before you bake, a few quick reminders help everything go smoothly.

Use a gluten free flour blend that contains xanthan gum, or add 1/2 teaspoon xanthan gum per cup of flour. My preferred blends are Better Batter and Pamela’s Artisan Blend, both of which are one to one substitutes and give great results.

For the dairy free butter, Country Crock Plant Based with Avocado Oil, Smart Balance, and Earth Balance all melt nicely and taste rich.

Finally, resist the urge to stir once the batter goes into the dish. Leaving the layers alone is what gives the cobbler its soft, golden top and sweet peach base. This cobbler is also a great make ahead dessert because it holds well at room temperature, and this recipe makes 10 servings, which is just right for a small gathering.

Recipe details

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Gluten-Free Peach Cobbler

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How To Make Gluten Free Peach Cobbler This gluten free peach cobbler is one of those desserts I bring to almost every summer cookout, and it never lasts long on the table. It is easy to make, and it fits holidays, family dinners, parties, and lazy backyard afternoons just as well.

• Total Time: 65 min
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

Peach Mixture
4 cups peaches, fresh, frozen, or canned (see notes for amounts of each)
3/4 cup sugar
1 tablespoon cornstarch

Batter
3/4 cup almond or cashew milk
1 tablespoon apple cider vinegar
1/2 cup dairy-free butter
1 cup gluten-free flour mix
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

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Instructions

1-Place peaches, 3/4 cup sugar, and cornstarch: Place peaches, 3/4 cup sugar, and cornstarch in a medium pot. Cook over medium-low heat, stirring frequently. Continue with the rest of the recipe while the peaches are cooking just keep an eye on them and stir frequently.
2-Stir almond milk and apple cider vinegar: Stir almond milk and apple cider vinegar together in a cup and let it sit.
3-Place buttery spread in a 9 x: Place buttery spread in a 9 x 13″ casserole dish. Turn oven on to 350°. Put the casserole dish in the oven to let the butter melt. The buttery spread will take about 5-6 minutes to melt.
4-Mix the flour, sugar, baking powder, and: Mix the flour, sugar, baking powder, and salt in a medium bowl. Stir in the milk mixture.
5-Remove the casserole dish from the oven: Remove the casserole dish from the oven and pour the batter mixture over the melted buttery spread. Don’t stir; you can lightly spread the batter out if needed. Spoon peach mixture evenly over the batter mixture. Again, don’t stir.
6-Bake for 50-55 minutes until golden brown: Bake for 50-55 minutes until golden brown.

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• Prep Time: 15 min
• Cook Time: 50 min
• Method: bake