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Gluten-Free Peach Cobbler

A comforting dessert featuring sweet peaches with a crumbly topping, perfect for summer gatherings and gluten-free indulgence.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 300
Ingredients Method Notes

Ingredients
  

Fruit
  • 5 cups fresh peaches, sliced (or frozen if necessary) Use ripe peaches for best flavor.
Batter
  • 1 cup gluten-free all-purpose flour Look for blends without xanthan gum for a lighter texture.
  • 1 cup granulated sugar Reduce to ¾ cup for a less sweet option.
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon Substitute with nutmeg for a twist.
  • ½ cup unsalted butter, melted Can be swapped with coconut oil for a dairy-free option.
  • 1 cup milk Use almond or oat milk for a dairy-free version.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If using fresh peaches, peel and slice them, placing them in a large bowl. For frozen, simply thaw them slightly.
  3. In another bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
  4. In a separate bowl, combine melted butter, milk, and vanilla extract. Stir well to combine.
  5. Fold the wet mixture into the dry ingredients until just combined. The batter will be thick.
  6. Grease a 9×13 inch baking dish and pour the batter evenly across the bottom.
  7. Spoon the sliced peaches over the batter, ensuring they are evenly distributed.
Baking
  1. Place in the preheated oven and bake for 40-45 minutes or until golden brown and bubbly.
Serving
  1. Let the cobbler cool for a few minutes before serving, optionally alongside whipped cream or vanilla ice cream.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for 20-30 seconds or in the oven at 350°F until warmed through. Use ripe, fresh peaches for the best flavor; they should yield slightly when pressed. Don't overmix the batter; a few lumps are okay for a tender cobbler.