This post for easy gluten-free peach cobbler 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.
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!
How to Make Gluten-Free Peach Cobbler
The wonderful thing about peach cobbler is it’s hard to mess up. So even if you’re not a confident gluten-free baker, per se, you can totally pull off a cobbler.
This recipe is called “easy gluten-free peach cobbler” for a reason; it’s easy to make, and, like I said before, hard to mess up.
The first thing you’ll want to do is assemble all your ingredients. I like to get everything ready so the process goes much faster.
As you can see, there are two star ingredients in this easy gluten-free peach cobbler: (1) Peaches and (2) Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
We already talked about those cravable peaches, so let’s now talk about the recommended gluten-free flour.
Honestly, I don’t know what I’d do without Bob’s Red Mill. This company has made my life as a gluten-free baker a breeze with its 1-to1 gluten-free flour blend
The blend includes 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. That’s it.
It’s dairy-free, corn-free, soy-free and oat-free, making it a great option for vegan and Kosher baking. I love it because it allows me to bake for many of my friends with multiple food intolerances (not just gluten).
The next thing you’ll want to do is slice your peaches. You can leave on the skin or peel it off – up to you. Just be sure to get rid of the pit and stem. I personally like leaving on the skin. The skin contains the majority of the peach’s fiber as well as part of the peach’s vitamins and antioxidants.
You’ll then coat the peaches with granulated sugar, Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend, salt, cinnamon and lemon juice. Swirl it all around to finish off your peach cobbler filling. Easy, right?
Next, you’ll prepare your gluten-free peach cobbler topping by combining flour, sugar, baking powder, salt, cinnamon, coconut oil, vanilla, and milk (or dairy-free milk) together. Once mixed, it’ll look like this:
You’ll then want to dollop the topping over the peach mixture. It’s pretty sticky, but do your best (and lick your fingers if you like – this mixture is vegan, baby)!
You can then sprinkle the biscuit mixture with turbinado sugar (or granulated sugar if you don’t have turbinado sugar) and bake for about 35-40 minutes until topping is lightly browned.
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.
Ready to dig in?!?
You’ll notice that the cobbler topping is almost a cross between a biscuit and a cookie. The top is really crunchy, the center is fluffy, and the peaches are sweet, soft and even a little gooey.
Serve your easy gluten-free peach cobbler with ice cream, whipped cream or alone.
Ready to Bake?
If you’ve been inspired to bake up your own easy gluten-free peach cobbler, scroll to the bottom of this post and print the recipe for reference.
And when you’re at the grocery store, don’t forget to load up on those delicious peaches and Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Remember, this flour will make your life as a gluten-free baker much easier and it’s so versatile too! Most of my dessert recipes are made with this flour blend!
Bob’s Commitment to Gluten-Free
Bob’s Red Mill has always been 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.
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
- Preheat oven to 400º F. Grease a 9×13-inch baking dish with oil.
- Add sliced peaches to the 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. 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.
- Bake at 400F 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 sit 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.
- 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 certainly peel them.
- You can use frozen peaches if peaches are not in season.
- 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 before serving again.
- If you do not need this recipe to be dairy-free, you can use regular butter and milk in this recipe with great results.