This Gluten-Free Peach Cobbler has a fluffy cake topping and is EASY to make from scratch! It can be made with fresh, frozen or canned peaches so you can enjoy it year-round.
This post includes step-by-step instructions and detailed tips so you can make perfect gluten-free cobbler every time.
This gluten-free cobbler is based on my Grandma’s long-time family favorite recipe for peach cobbler. It’s a summertime favorite that turns out so good – nobody will be able to tell it’s gluten-free!
The topping has simple ingredients and turns out cakey and delicious with a little crunch from a cinnamon sugar topping. The lightly sweet, fluffy topping perfectly compliments the dense sweetened peaches.
Serve this cobbler with vanilla ice cream or whipped cream for a dessert everyone will love!
Ingredients for the Filling
- Peaches: Fresh peaches are my #1 choice for this cobbler! However, it will still turn out great using frozen or canned peaches.
- FRESH PEACHES: Peel them and use as instructed.
- CANNED PEACHES: Drain off the juice and give them a rinse.
- FROZEN PEACHES: Thaw completely before using. I usually do this overnight in the refrigerator.
- Brown Sugar: Adds a little more flavor to the filling than white sugar.
- Cornstarch: You don’t want the filling to be too runny or the gluten-free topping won’t hold up with the juices. A little cornstarch lends the perfect thickness to the juices.
- Water: Just a little bit to help create a sauce.
- Lemon Juice: Brightens the flavors of the peaches.
- Butter: For a little extra richness. You can omit this or use vegan butter for a dairy-free option!
Gluten-Free Cobbler Tip: You don’t want the filling to be too runny or the gluten-free topping won’t hold up with the juices. A little cornstarch lends the perfect thickness to the juices so the topping stays fluffy and intact.
Making the Filling
- Add the peaches, water, cornstarch and brown sugar to a pan.
- Bring to a simmer while stirring often, then remove from the heat.
- Add the butter and lemon juice and stir to combine.
- Pour into a 9×13 pan.
Variation Tip: Try replacing 1 cup of the peaches with 1 cup of blueberries for a delicious peach blueberry cobbler! Or try this gluten-free blueberry cobbler.
Ingredients for the Topping
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
- Sugar: The topping isn’t overly sweet so just 1/2 cup.
- Baking Powder
- Salt
- Metled Butter
- Milk: You can substitute almond milk for a dairy-free option.
- Cinnamon Sugar: A mixture of sugar, cinnamon and nutmeg makes a delicious topping to sprinkle over the cobbler for a little crunch.
Making the Topping
- Mix together the wet and dry ingredients separately.
- Add the wet to the dry and stir to combine.
- Spoon the topping evenly over to fruit layer. This works best by placing small dollops of the batter over the filling then spread with a small off-set spatula.
- Sprinkle with cinnamon sugar and bake.
Serving/Storing Gluten-Free Peach Cobbler
This gluten-free peach cobbler bakes up with a bubbly filling and a cakey/crisp golden topping. You’ll want to let it cool for 30 minutes before serving.
This cobbler is also best served the day it’s made. You can make it a few hours in advance, but any longer than that and the topping will start to get wet from the peach juices. Serve this cobbler with ice cream or whipped cream!
I hope I’ve set you up for success to make delicious gluten-free peach cobbler. If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking!
PS – Feel like crisp instead? Try this Gluten-Free Peach Crisp or this Gluten-Free Apple Crisp.
Gluten-Free Peach Cobbler
Ingredients
For the Filling:
- 2 lbs peaches fresh, frozen or canned will work (see note below)
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Topping:
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk room temperature
- 1/4 cup butter melted
For Sprinkling:
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- Place the peaches, water, brown sugar and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, while stirring often. Once the mixture starts to simmer, remove from the heat.
- Stir in the lemon juice and butter. Pour into a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl or measuring cup, mix together the milk and melted butter.
- Pour the milk mixture into the flour mixture and mix with a rubber spatula until just combined.
- Spoon the topping evenly over the peach layer. This works best by placing small dollops of the batter over the filling, then spreading with a small off-set spatula. It is ok if there are a few gaps in the topping but try and make it as even as possible.
- In a small bowl, mix together the sugar, nutmeg and cinnamon for the topping. Sprinkle the cinnamon-sugar topping over the cobbler.
- Bake for 25-30 minutes, until the top is golden and the fruit is bubbling.
- Remove from the oven and let cool for 30 minutes before serving.
Notes
- FRESH PEACHES: Peel them and use as instructed.
- CANNED PEACHES: Drain off the juice and give them a rinse.
- FROZEN PEACHES: Thaw completely before using. I usually do this overnight in the refrigerator.
What is the best way to heat the cobbler up before serving? Microwave or oven. I am making it for dessert for Thanksgiving dinner. Thank you!
Hi Karen, we recommend reheating in the oven for a bubbly, crispy texture. Enjoy your Thanksgiving!
This is a great recipe! After trying and failing multiple times to make a GF cobbler, I ended up trying this one and it was a big hit! The only small modifications I made were I used a half cup more GF 1:1 flour, and 1 1/2 Tsp vanilla extract to the crust/topping. Thanks for putting this out for us.
We’re so pleased the cobbler was a hit and that those adjustments worked well for you, Brandon! Thank you for taking the time to share with us!
Which 1:1 flour did you use Brandon? I saw other comments also saying it was a bit runny.
how many cans of peaches? Drained?
Hi Kim, for canned peaches you’ll drain off the juice and give them a rinse. You’ll need 3-4 15-ounce cans. We hope you enjoy the cobbler!
I have a question. In the first part of your directions (with photos, #2) you state to boil the peach mixture and remove from heat
But then in the actual recipe instructions you state to simmer the peach mixture and remove from heat. Please clarify
Thanks
Hello! Thank you for your question. The recipe card is correct, “bring the mixture to a simmer”. Thank you for bringing this to our attention! We hope you enjoy the cobbler!
Can I use oat or almond flour?
Hi Kelly, oat/almond flour typically do not work as 1:1 swaps for gluten-free measure-for-measure flour. They would need to be mixed with a starch and binder to achieve a similar consistency unfortunately.
I used oat flour, fat free milk a packet of real lemon granules and margarine. I drained no added sugar peaches two large cans did not rinse. I sprinkled a light sugar mix topping on after Crust was set/ flour mixture was runny but it came out very well! It was an experiment at work associate’s request. * I used these items because that’s what I had on hand- still very good!!
We’re happy to hear those substitutions all worked well for you, Karen! Thanks for sharing your positive experience with us. Happy baking!
This was fantastic! I used peaches from my peach tree and the only change I made was to add some vanilla extract. I used King Arthur flour and mine did come out runny as others mentioned. I just poured it over the peaches and it came out looking like a cake, but soooo good! Even my picky gluten eating husband loved it! Next time I make this I will try just softened butter instead of melted and see if it’s less runny. Either way it’s delicious!
Hi Kim, thank you for taking the time to share your positive experience making this recipe! We’re so glad you and your husband enjoyed the cobbler. Happy baking!
Delicious gluten free peach cobbler. I followed the recipe exactly except I added another half cup of flour. I live at a high altitude and very often recipes need to be adjusted. That worked great for this recipe. Thank you, my husband loved it and he doesn’t eat gluten free.
Hi Carolyn, we’re so pleased to hear how much you and your husband enjoyed the recipe! It’s great to know that the added flour helped with the high altitude. Thank you for sharing!
This is so delicious!
One question…my batter was very runny so I had to add about 2/3 cup more flour…. I checked my measurements to see if I made a mistake. Don’t think I did but just checking…is it really one 1 cup of flour?
Hi Lynn, we’re so pleased you enjoyed the cobbler! 1 cup of flour is correct for the topping. It can make a difference which brand of gf flour you use though as they soak up liquid differently. We typically use King Arthur Measure-for-Measure Flour, but also like Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Both contain the xanthan gum that will help thicken the topping and produce the right texture. We hope this helps!
Hello! I am looking forward to making this peach cobbler for my daughter who eats gluten free. My question is how do you recommend storing it as I know we will not be able to eat all of it the day it is baked. Thanks!
Hi Carol, the cobbler is best soon after it’s made as the topping will start to get wet from the peach juice within a few hours. Still, leftovers can be stored at room temperature for 1 day or in the fridge for up to 4 days, the topping’s texture will just soften more over time. We hope you all enjoy the cobbler!
This was absolutely delicious! I used to make traditional peach cobbler with my family and after going gluten free, I had not had it for almost 15 years. This matched my taste memories and brought me back to my childhood. Thank you!
Aww, this makes us so happy to hear, Sherri! Thank you for taking the time to share your positive experience with us. Happy baking!