This dairy-free and gluten-free peach cobbler recipe offers you a sweet peach filling covered in a doughy biscuit topping. It’s ideally made with fresh peaches, but frozen peaches work in a pinch too (and allow you to enjoy this wonderful dish year round). This recipe doesn’t require you to cook the peaches ahead of time (what a waste of time!). Everything cooks in one dish in the oven. It’s as simple as that! This post is sponsored by Bob’s Red Mill and contains affiliate links. Please view my disclosures here.
While peach season officially begins in May and ends in September, everyone knows that delicious, sweet and juicy peaches are at their peak in July and August.
There’s good reason to eat those peaches. They contain a plethora of Vitamin A and Vitamin C, are loaded with antioxidants, and they contribute to your daily fiber needs too.
While I don’t snack on fruit often, I love eating fruit desserts. That is why peach cobbler sings to me. It’s a fruity, sweet dessert that totally satisfies my gluten-free sweet tooth while offering “some” health benefits too.
What is a Cobbler?
A cobbler is a sweet fruit dessert topped with a biscuit topping. The topping is usually spooned over the fruit mixture in large mounds, giving the appearance of a cobbled road, hence how cobbler got its name.
The biscuit topping is crunchy and light on the outside, and chewy and doughy on the inside. Paired with peaches, it’s perfection!
When served warm, many people will add a dollop of vanilla ice cream (or vegan ice cream), for an extra delicious and melty experience.
Ingredients for Peach Cobbler
You’ll need only a few simple ingredients to make this gluten-free peach cobbler.
(1) Peaches: Use fresh (preferred) or frozen peaches. For fresh peaches, remove the pit and slice into wedges. I like to leave the skin on for extra nutritional benefits as the skin contains the majority of the peach’s fiber as well as part of the peach’s vitamins and antioxidants. If you don’t like the texture of the skin, you can simply remove it.
(2) Flour: I used my trusty Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. This flour is made from a variety of flours of starches, including sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour and xanthan gum. The blend is dairy-free, corn-free, soy-free and oat-free, making it a great option for vegan and Kosher baking as it allows you to bake for someone with multiple food intolerances beyond gluten.
(3) Sugar: You’ll also need granulated sugar for both the peach filling and biscuit topping. If you have turbinado sugar, it tastes amazing when sprinkled on the biscuit topping.
(4) Coconut oil or vegan butter: To keep this peach cobbler dairy free, you’ll need either coconut oil or vegan butter for the biscuit topping. If you don’t care if your cobbler contains dairy, you can use regular butter.
(5) Dairy-Free Milk Alternative: You’ll need to use a dairy-free milk of choice. I used unsweetened almond milk as a preference. If you’re not dairy free, go ahead and use regular milk.
(6) Misc. Baking Essentials: You’ll also need:
- Lemon juice
- Baking powder
- Vanilla extract
How to Make Gluten-Free Peach Cobbler
Step #1: Prepare the Peach Filling. Add the sliced the peaches to your 9×13″ greased baking dish. Top peaches with granulated sugar, 2 tablespoons of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, salt, cinnamon and lemon juice. All measurements are listed in the ingredient card under “Peach Filling.”
Toss until peaches are fully coated. Set aside.
Step #2: Prepare the Biscuit Topping. In a medium bowl, combine 1 1/2 cups of the flour, granulated sugar, baking powder, salt and cinnamon. All measurements are listed in the recipe card under “Topping.” Whisk to combine.
Add the melted coconut oil and vanilla extract to the mixture and stir until combined. Also add the dairy-free milk and stir until a thick batter has formed.
Now dollop the biscuit batter on top of the peaches. The batter doesn’t have to fully cover the peach cobbler. It should look more like a cobbled road. Before baking, sprinkle the topping with turbinado sugar or regular sugar if you don’t have turbinado sugar.
Step #3: Bake. Bake the peach cobbler at 400ºF for 35-40 minutes, until the peaches are bubbling and the topping starts to brown. Turn the oven to broil and cook for an additional 1-3 minutes until the top is lightly browned. Watch carefully so it doesn’t burn.
This peach cobbler is delicious served warm, but I prefer to let it sit at least 30 minutes before serving so that the filling can set and isn’t runny.
Serving and Storing Your Peach Cobbler
The end result will be a gooey, sweet peach filling topped with crunchy-yet-dough biscuit topping all made in one dish and baked beautiful in your oven. The beautiful cobbler topping tastes like a cross between a biscuit and a cookie.
Serve your easy gluten-free peach cobbler with ice cream, whipped cream or alone. You can’t go wrong.
Store any leftover peach cobbler in your fridge in a covered container. Leftover peach cobbler tastes great cold or warmed for a few seconds in the microwave.
Can I use frozen peaches? This recipe tastes best with fresh peaches. However, if using frozen peaches, defrost and lightly drain the peaches before using. If the peaches seem watery, add a little extra flour or cornstarch to your filling mixture.
Can I use another flour blend? Yes, you can use another 1-to-1, cup-for-cup, or measure-for-measure blend, however, this recipe has only been tested with Bob’s Red Mill 1-to-1 gluten-free flour blend. You cannot use plain rice flour, almond flour, or coconut flour and get the same results.
Are Bob’s Red Mill’s gluten-free-labeled flours safe for people with celiac disease? Yes, Bob’s Red Mill is a trusted name in the gluten-free world. The company has a separate gluten-free manufacturing facility and it batch tests everything in its quality control laboratory using an ELISA Gluten Assay test. Please note that in the Beginning in 2019, some of Bob’s Red Mill products now bear the certified gluten-free logo (the GF with a circle around it), adding another level of trust and confidence in its gluten-free product offerings.
Learn more about Bob’s Red Mill’s commitment to [safely] serving the gluten-free community on the Bob’s Red Mill website.
Gluten-Free Peach Cobbler
- 5-7 peaches sliced (6 cups total), fresh or frozen
- 1/4 cup granulated sugar
- 2 Tbsp Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 Tbsp lemon juice
- 1 1/2 cups Bob’s Red Mill 1-to-1 Gluten Free Flour Blend
- 1/2 cup granulated sugar
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup coconut oil or vegan butter melted
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk or non-dairy milk of choice
- 2 Tbsp turbinado sugar or raw sugar for topping
- Preheat oven to 400º F. Grease a 9×13-inch baking dish with oil.
- Add sliced peaches to the baking dish, then top peaches with granulated sugar, 2 tablespoons of Bob's Red Mill 1-to-1 Gluten Free Baking Flour, salt, cinnamon and lemon juice. Toss until peaches are fully coated. Set aside.
- In a medium bowl, combine 1 1/2 cups of the gluten-free flour blend, granulated sugar, baking powder, salt and cinnamon. Whisk to combine.
- Add the melted coconut oil and vanilla extract and stir until combined. Pour in the unsweetened almond milk and stir until a thick batter has formed, then dollop the batter on top of the peaches.
- Sprinkle the top with the turbinado sugar (or use regular sugar if you don't have turbinado or raw sugar).
- Bake at 400ºF for 35-40 minutes, until the peaches are bubbling and the topping starts to brown. Turn the oven to broil and cook for an additional 1-3 minutes until top is lightly browned. Watch carefully so it doesn't burn.
- Let cool for at least 30 minutes before serving.
- As written, this recipe is gluten-free and dairy-free.
- You can use either melted coconut oil or melted vegan butter for this recipe. Both have been tested. You can also use regular milk if you’re not dairy free.
- I like to use peaches that are ripe, but on the firmer side. They hold their shape better during baking rather than very soft, ripe peaches which tend to get really mushy during baking.
- You do not have to peel the peaches. I tend to not peel my peaches because I love the color and bit of texture it provides. However, if you do not like peach skin, you can peel them.
- You can use frozen peaches if peaches are not in season. Defrost and drain them. You may need to add a little extra flour or even some cornstarch if the filling seems too watery.
- This cobbler topping is almost a cross between a biscuit and a cookie. It’s on the sweeter side. The top is really crunchy, but the center is fluffy. If you do not have turbinado or raw sugar, you can use granulated sugar on the top. It just provides a good crunch for the cobbler.
- This peach cobbler is delicious served warm, but I prefer to let it sit at least 30 minutes before serving so that the filling can set up and so it’s not too runny.
- Store your peach cobbler covered in the refrigerator for 3-4 days. Just reheat in the oven or microwave if you want to enjoy it warm. It tastes great cold too.
- If you do not need this recipe to be dairy-free, you can use regular butter and milk in this recipe with great results.
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