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Gluten-Free Peach Cobbler

It's peach season and nothing says, "I love you peaches" more than a little peach cobbler for dessert. Use ripe peaches that are in season for an extra special treat (although frozen peaches will work just fine too).
Prep Time15 d
Cook Time40 d
Course: Dessert
Cuisine: American
Keyword: dairy-free peach cobbler, gluten-free peach cobbler, gluten-free peach desserts, peach cobbler
Servings: 8
Calories: 349kcal
Author: Jenny Finke


Peach Filling

  • 5-6 peaches sliced (6 cups total), fresh or frozen
  • 1/2 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 9x13-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.
  • Dollop the batter on top of the peaches.
  • Sprinkle with 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 2-3 minutes until top is lightly browned.
  • Let sit for at least 30 minutes before serving.


  • As written, this recipe is gluten-free and dairy-free. Most granulated sugars are processed with bone char, making them not vegan. You can make it vegan by using an organic sugar.
  • 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 if you do not want to. 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.
  • Instead of thickening the peach filling with cornstarch, we’re using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It's works great!
  • 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.


Calories: 349kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Sodium: 239mg | Potassium: 254mg | Fiber: 4g | Sugar: 37g | Vitamin A: 305IU | Vitamin C: 7.7mg | Calcium: 72mg | Iron: 1.2mg