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 boil 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
MAKE THE FILLING:
- Preheat the oven to 350. Place the peaches, water, brown sugar and cornstarch in a saucepan. Bring the mixture to a boil, while stirring often. Remove from the heat and add the lemon juice and butter.
- Remove from heat and pour into a 9x13 pan.
MAKE THE TOPPING:
- In a large bowl, combine the flour, sugar, baking powder and salt. Mix together the milk and butter. Add the wet ingredients to the dry and stir until just combined. Mix together the sprinkling mixture in a small bowl and set aside.
- Spoon the topping evenly over to fruit 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. Sprinkle with the sprinkling mixture (you may not use all the cinnamon sugar).
- Bake for 30 minutes, until the top is golden and the fruit is bubbling. Allow to sit for at least 30 minutes before serving. Enjoy!
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.
Love it so far but my bread topping was not as thick as yours
I’m glad you enjoyed it! What flour blend did you use? That can affect the topping thickness.
If I’m in a time crunch, would it turn out ok if I made it earlier in the day and bake it when the oven is free.
This should work as long as it’s less than 3 hours or so. I’d refrigerate it in the meantime! You could also cook the filling and pour it into the 9×13 pan then refrigerate. Then for the topping I would mix together the dry ingredients so they’re ready to go and add the wet ingredients to the dry ingredients until just before topping/baking though. I hope this helps!
This was so delicious! I have been experimenting with cobblers and this is a winner. I used 1/4 cup coconut sugar and still it turned out so good!