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.
I made this with fresh sliced peaches…it was delicious!!
We’re so pleased you enjoyed the cobbler recipe, Rhonda! Thank you for your kind feedback!
Could I replace the brown sugar for maple syrup?
Hi Stephanie, we don’t typically bake with sugar subs so we haven’t tested maple syrup. It would add more liquid to the recipe. If you decide to give it a try, we’d love to hear how it goes!
My oven doesn’t work right now, do you know how to modify this for a slow cooker?
Hi Julie, we’ve never made this one in a slow cooker before, but it may work well! If you decide to give it a try, we’d love to hear how it goes!
This cobbler turned out well, but there were a couple of hurdles. Like several others have commented, the topping was runny like pancake batter. I added about an extra 1/2 cup of flour and even then it wasn’t as thick as the pictures, but seemed to bake up nicely. I also had to bake it a lot longer: I’m sure it’s at least partly due to using a smaller pan and so having thicker topping, but I used the equivalent of an 8×8 pan and had to bake over 50 minutes. But the end result was SUPER delicious so I would make it again. I used Bob’s Red Mill 1-for-1 flour so maybe it just doesn’t absorb as much liquid as other blends. One last thing…I am lazy and didn’t want to cook my filling first, so I skipped the water and just mixed the rest of the ingredients together in a bowl, then poured out straight in the pan and it seemed to work fine (but maybe that’s because of the longer baking time). Thanks for a nice recipe!
Hi Sarah, we’re pleased to hear you enjoyed the recipe! Yes, an 8×8 is about half the size of a 9×13 so it will double the baking time typically. We’re sorry you had that experience with the topping runniness, but glad that you found a solution that worked well! Thank you for taking the time to share your baking experience with us. Happy baking!
I made this yesterday for my bookclub, everyone loved it. I enjoyed it too, I would recommend adding cinnamon/nutmeg to peaches as well as to the top of the cobbler. The flavor was missing something in the peaches for me. Personal preference. Great recipe, cooked up well, easy to make. I used frozen peaches.
Hi Gina, we’re so pleased to hear the recipe was a hit with your book club! Thank you for sharing your feedback with us. Happy baking!
Unequivocally the best I have ever made
We’re so glad you loved it, Pamalla! Thank you for taking the time to share your experience with us!
Hi, how much is a cup ? 250 ml?
Hi Anna, thank you for your question! It depends on the ingredient. Which ingredient would you like help with?
I am experienced baker and today I doubled the recipe. When it came to the batter mine turned out like pancake batter. I thought, okay, this doesn’t seem right, let me try this again. The second time came back exactly like the first! I came back to the site today to take a look at your pictures and sure enough, mine looks nothing like yours. Can you please advise? Thanks!
Hi Ramona, thank you for your question! As long as you doubled all ingredients for the topping, it should produce the correct consistency. What flour blend did you use? Different gf flour blends can impact the consistency.
I’m having the exact same issue as the user that said the topping came out like pancake batter. Extremely runny. I didn’t adjust the ingredients at all and I used Bob Red Mill All Purpose Baking Flour. Weird!
Hi Taylor, Bob’s Red Mill All Purpose Baking Flour doesn’t contain xanthan gum which will lead to runny batter. 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!
Do these need to be refrigerated?
Hi Amber, this cobbler is best served the day it’s made. You can make it a few hours in advance, but any longer and the topping will get soggy from the liquid content in the peaches. If you have leftovers, you’ll want to refrigerate it, but the topping will be soggy. We hope you enjoy the cobbler!
Can you use a replacement for cornstarch such as arrowroot ?
Hi Burgandy, yes arrowroot should work well as a replacement for the cornstarch. We hope you enjoy the recipe!
Can you half the peach/blueberr cobbler?
Hi Sheila, if you want to do a half recipe, you can use a 8×8 pan and monitor the bake as the timing may differ. We hope you enjoy the cobbler!
Just made this for the first time and it is INSANELY good! I bake a lot and this may just be my new favorite dessert ever. Thank you for sharing such a stellar recipe. Made my day. 🙂
I made this today and it was delish…I used fresh peaches. I just recently started eating gluten-free as I am gluten intolerant and I really love your recipes. Thank you for sharing.
We’re happy to hear you enjoyed the cobbler, Sondra! Thank you for taking the time to comment and share your experience with us!
Planning this for my husband’s birthday next week—his favorite, but since going gluten-free about 10 years ago, he hasn’t had it. SO excited to try yours!
One question—is your butter salted or unsalted?
Hi Hannah, we recommend using salted butter. We hope you and your husband enjoy the recipe! Happy baking!
I made this with fresh peaches today. It was truly easy and delicious. I love the sweet little crunch the sugar, cinnamon and nutmeg sprinkles made on the top after baking. This is a keeper! Thank you for sharing.
Yay! We’re glad to hear you enjoyed the cobbler, Sheryl! Thank you for sharing your feedback with us.
This looks amazing and I have LOVED all your other recipes I’ve tried. I’m using 15oz cans of peaches. How many cans would equal the 2 lbs your recipe calls for, once they are all drained and rinsed? Thanks!
Hi Jenny, we’re happy to hear you’ve enjoyed the recipes! Usually 2 cans are enough for the cobbler. Happy baking!
Hi there. The topping was VERY liquidy…. In the oven at the moment and crossing fingers. Traditional cobbler I’ve always had more of a ‘biscuit texture’. Maybe different because GF?
Hi Rachel, we hope the finished product turned out well! It sounds like your topping had more liquid than would be ideal (we have pictures in the post that give a good idea of the intended texture). Next time, you can add a little more flour to the mix before placing it on the peaches to thicken up the topping more. Thank you for your question!
WOULD LIKE TO SEE BOTH SUJAR-FREE AS WELL AS ALSO GLUTEN FREE RECIPES!!!! THERE AREE SUGAR SUBSTITUTES AVAILABLE, NUMBER OF PEOPLE WHO ARE GLUTEN FREE ATE ALSO SUGAR FREE!!!
Hi Madeline, thank you for sharing your feedback. The main focus of Meaningful Eats is to share gluten-free recipes inspired by Erin’s own gluten-free journey since being diagnosed with celiac disease. While Erin will occasionally use honey or maple syrup in recipes, sugar-free isn’t a goal so she doesn’t bake with artificial sweeteners. Erin shares on her about page what readers will and won’t find on the blog. We have great readers though and they’ll sometimes share which sugar-free substitutes worked for them in the recipes’ comment sections. We hope this helps!