Cooking and Serving: 70 minutes | 6 servings
Ingredients
Peaches – Fresh peaches are ideal, but frozen or canned work well, too. Just | Sugar – Sweetens both the filling and the topping. Sprinkle a little extra on | Tapioca starch – Thickens the filling without turning watery as it cools,
Description
Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 70 minutes | Servings: 6 servings
Ingredients
Peaches – Fresh peaches are ideal, but frozen or canned work well, too. Just
Sugar – Sweetens both the filling and the topping. Sprinkle a little extra on
Tapioca starch – Thickens the filling without turning watery as it cools,
Salt – A pinch balances all the sweet flavors and makes them pop.
Cinnamon & nutmeg – These warm spices enhance the peaches. Use as much or as
Vanilla or almond extract – Either (or both!) adds depth. Almond gives it
Gluten free flour – Use a well-balanced blend with superfine rice flour and
Butter – For rich flavor and a tender crumb. Grated cold butter gives the
Buttermilk – Brings the dough together and adds a subtle tang.
Canned peaches: Choose ones in juice (not syrup), drain and rinse, and skip
1 ¾ cups (245 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¼ cup (50 g) granulated sugar
8 tablespoons (112 g) unsalted butter, chilled and grated on a standard box
1 cup (8 fluid ounces) buttermilk, chilled
2 ¼ pounds (9 peaches) ripe fresh peaches, pitted and cut into 3/4-inch
½ cup (100 g) granulated sugar
2 tablespoons (18 g) tapioca starch/flour
⅛ teaspoon kosher salt
½ teaspoon ground cinnamon, optional
⅛ teaspoon freshly grated nutmeg, optional
1 ½ teaspoons pure vanilla extract, (or 1 teaspoon pure almond extract)
1 tablespoon (14 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
Instructions
WHY THIS COBBLER WORKS
This peach cobbler has it all: a light and crisp, buttery topping with soft,.
juicy peaches that are always tender, never mushy.
The fruit bakes right in the pan before the topping goes on, so everything cooks.
evenly—and you get that perfect contrast between gooey fruit and tender pastry.
Overhead view of a freshly baked gluten free peach cobbler with crisp golden.
topping and bubbling fruit at the edges.
view of a freshly baked gluten free peach cobbler with crisp golden topping and.
bubbling fruit at the edges.
Here’s a look at the key ingredients that make this cobbler so tender, juicy,.
and golden-topped—plus how to get the best results from each:.
Labeled ingredients laid out for making peach cobbler, including gluten free.
flour, sugar, butter, fresh peaches, and vanilla.
ingredients laid out for making peach cobbler, including gluten free flour,.
sugar, butter, fresh peaches, and vanilla.
Peaches – Fresh peaches are ideal, but frozen or canned work well, too. Just.
drain off extra liquid before topping.
Sugar – Sweetens both the filling and the topping. Sprinkle a little extra on.
top for crispness and shine.
Tapioca starch – Thickens the filling without turning watery as it cools,.
Salt – A pinch balances all the sweet flavors and makes them pop.
Cinnamon & nutmeg – These warm spices enhance the peaches. Use as much or as.
Vanilla or almond extract – Either (or both!) adds depth. Almond gives it.
more of a classic bakery flavor.
Gluten free flour – Use a well-balanced blend with superfine rice flour and.
xanthan gum. Always measure * Baking powder & baking soda – Help the topping rise and brown.
Butter – For rich flavor and a tender crumb. Grated cold butter gives the.
Buttermilk – Brings the dough together and adds a subtle tang.
HOW TO MAKE THIS PEACH COBBLER
In a large bowl, whisk together the gluten free flour blend, xanthan gum (if.
needed), baking powder, baking soda, salt, and sugar.
Add the cold, grated butter and toss to coat. Pour in the buttermilk and mix.
until just combined—it should be thick but soft.
Place the dough in the fridge to chill while you make the filling.
Grated butter added to a bowl of gluten free flour in the first step of making.
butter added to a bowl of gluten free flour in the first step of making the.
Gluten free flour and grated butter mixed together with a spoon in a metal bowl.
to form a loose mixture of cold grated butter in flour.
free flour and grated butter mixed together with a spoon in a metal bowl to form.
a loose mixture of cold grated butter in flour.
Buttermilk added to the flour and butter mixture in a large mixing bowl for the.
added to the flour and butter mixture in a large mixing bowl for the cobbler.
Coarse cobbler topping dough fully mixed and ready to be scooped, shown in a.
cobbler topping dough fully mixed and ready to be scooped, shown in a metal.
Pit and chop the peaches, then toss them with the sugar, tapioca starch, salt,.
If using frozen peaches, let them thaw just enough to dice them, if needed.
Spread the filling in a greased baking dish and bake at 350°F for 15 minutes,.
until the peaches begin to soften and release juices.
If using frozen peaches, drain off some of the liquid after baking.
Fresh peach chunks in a large metal bowl topped with starch, sugar, and spices.
before mixing for the filling.
peach chunks in a large metal bowl topped with starch, sugar, and spices before.
mixing for the filling.
Tossed peach cobbler filling spread evenly in a white oval baking dish.
peach cobbler filling spread evenly in a white oval baking dish.
Stir the peaches gently, then scoop the chilled topping over the warm filling in.
Spread it into an even, craggy layer, leaving a few gaps so the fruit can peek.
Brush the topping with melted butter (or you can use cream), sprinkle with a bit.
of sugar, and bake at 375°F for about 30 minutes.
It’s ready when the topping is golden and a toothpick comes out clean from the.
center of the topping. Let cool for 15 minutes before serving.
Softened peach filling in the baking dish after a short pre-bake, mixed with a.
large metal spoon, ready for the topping.
peach filling in the baking dish after a short pre-bake, mixed with a large.
metal spoon, ready for the topping.
Scoops of raw luten free cobbler topping arranged over warm peaches in the.
of raw luten free cobbler topping arranged over warm peaches in the baking dish.
Hand using an offset spatula to spread cobbler dough evenly over the peach.
using an offset spatula to spread cobbler dough evenly over the peach filling.
Raw, spread out cobbler topping being brushed with melted butter for a golden.
finish before baking.
spread out cobbler topping being brushed with melted butter for a golden finish.
A hand sprinkles sugar over the cobbler dough to create a lightly crisp top.
hand sprinkles sugar over the cobbler dough to create a lightly crisp top.
Gluten free peach cobbler fresh from the oven, with a golden brown, crisp.
topping and bubbling peach filling around the edges.
free peach cobbler fresh from the oven, with a golden brown, crisp topping and.
bubbling peach filling around the edges.
TIPS FOR THE PERFECT PEACH COBBLER
Pick the right peaches.
For the best flavor and texture, choose peaches that are ripe but still firm.
Too firm, they’ll be tart and dry. Too soft, they’ll turn mushy in the oven.
If they’re not very fragrant, try adding a splash of lemon juice and a spoonful.
of brown sugar to the filling.
Peach skins are thin, tender, and add both flavor and color. Leave them on for.
Prefer them peeled? Blanch briefly in boiling water, then chill in ice water—the.
skins should slip right off.
Don’t skip the prebake.
Baking the peaches before adding the topping ensures they’re tender and syrupy.
INGREDIENT SUBSTITUTIONS
To make it dairy free.
Use a block-style vegan butter (like Miyoko’s Creamery or Melt).
For buttermilk, combine ½ cup plain nondairy yogurt or sour cream with ½ cup.
unflavored, no-grit nondairy milk (measured.
If you don’t have tapioca starch.
Try sweet white rice flour, superfine white rice flour, or arrowroot.
Cornstarch works in a pinch, but it may leak liquid once cooled—best served warm.
If using frozen or canned peaches.
Frozen peaches: Don’t thaw completely. Toss with the filling ingredients (add.
1 extra tablespoon starch), and drain excess liquid halfway through baking.
Canned peaches: Choose ones in juice (not syrup), drain and rinse, and skip.
the filling prebake. Use a larger baking dish and spread the topping thinner.
to prevent overbaking the filling while the topping browns.
Peach cobbler in oval white serving dish served warm with scoops of vanilla ice.
cream melting into the golden topping.
cobbler in oval white serving dish served warm with scoops of vanilla ice cream.
melting into the golden topping.
Craving a crispier topping?
Try my gluten free peach crisp.
buttery brown sugar crumble, with or without oats.
GLUTEN FREE PEACH COBBLER RECIPE
Prep Time: 25 minutes mins.
Cook Time: 45 minutes mins.
Chilling time: 10 minutes mins.
Overhead view of a freshly baked gluten free peach cobbler with crisp golden.
topping and bubbling fruit at the edges.
view of a freshly baked gluten free peach cobbler with crisp golden topping and.
bubbling fruit at the edges.
This gluten free peach cobbler has a soft, juicy peach filling and a light,.
buttery pastry topping. It’s easy to make with fresh, frozen, or even canned.
peaches—so you can enjoy it any time of year.
FOR THE TOPPING
1 ¾ cups (245 g) all purpose gluten free flour blend.
FOR THE TOPPING
1 ¾ cups (245 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* 2 ¼ teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* ¼ cup (50 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, chilled and grated on a standard box
* 1 cup (8 fluid ounces) buttermilk, chilled
* 2 ¼ pounds (9 peaches) ripe fresh peaches, pitted and cut into 3/4-inch
* ½ cup (100 g) granulated sugar
* 2 tablespoons (18 g) tapioca starch/flour
* ⅛ teaspoon kosher salt
* ½ teaspoon ground cinnamon, optional
* ⅛ teaspoon freshly grated nutmeg, optional
* 1 ½ teaspoons pure vanilla extract, (or 1 teaspoon pure almond extract)
* 1 tablespoon (14 g) unsalted butter, melted
* 2 tablespoons (25 g) granulated sugar
* Preheat your oven to 350°F. Grease a baking dish with at least a 12-cup
capacity lightly and set it aside. I used an oval casserole pan, but a
standard 9×13 inch casserole dish works.
* In a large bowl, whisk together the gluten free flour blend, xanthan gum,
baking powder, baking soda, salt and 1/4 cup sugar.
* Add the grated cold butter, and toss to combine the butter in the dry
* Create a well in the center of the dry ingredients, add the buttermilk and
mix until just combined.
* The mixture will be thick but softer than biscuits. Place the topping in the
refrigerator to chill briefly.
MAKE THE PEACH FILLING
* In a large bowl, place the peaches, 1/2 cup sugar, starch, salt, optional
cinnamon and/or nutmeg and vanilla, and toss to combine well.
* Transfer the peaches to the prepared baking dish and spread into an even
* Bake the peaches alone for 15 minutes to begin to soften them.
* Increase the baking temperature to 375°F.
* Remove the baking dish from the oven and place on a heatproof surface.
* If using frozen peaches, carefully drain off about half of the rendered
* Using two spoons or a spring loaded ice cream scoop, scatter the chilled
topping in mounds evenly over the top of the peaches.
* Using a spatula or knife, spread the topping out into a craggy but even
layer, leaving a few small gaps where the fruit pokes through.
* Brush the topping evenly with the 1 tablespoon of melted butter and sprinkle
with the 2 tablespoons of sugar.
* Bake until the fruit is fork tender, the filling is bubbling, the topping is
golden brown and fragrant, and a toothpick inserted just into the topping
comes out clean (about another 30 minutes).
* Let set for 15 minutes before serving.
Best gluten free flour blends
Use a high-quality all purpose gluten free flour blend like Better Batter’s
original or Nicole’s Best (with added xanthan gum).
Bob’s Red Mill 1-to-1 works if you add ¼ teaspoon xanthan gum—but without it,
the topping may turn out crumbly.
Want to make your own blend? See my See my all purpose gluten free flour blends
Peach measurements & frozen peach adjustments
You’ll need about 2¼ pounds of whole peaches to get 2 pounds once pitted (the
pits weigh around ½ ounce each).
Frozen peaches work well, too—just use 3 tablespoons tapioca starch instead of
2, and defrost partially to chop them down if they come in large slices.
Trans Fat: 1g | Cholesterol: 50mg | Sodium: 543mg | Potassium: 271mg | Fiber: 4g
| Sugar: 45g | Vitamin A: 1146IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
You can make the pastry topping up to 3 days ahead. Store it tightly covered in
Cobbler is best served warm on the day it’s baked, when the topping is still
Cool completely, cover, and refrigerate. To reheat, warm in a 300°F oven or
toaster oven until the filling bubbles and the topping is refreshed.
Overhead view of peaches on white surface
view of peaches on white surface
Why doesn’t this cobbler have a bottom crust?
That’s single pastry or biscuit-style topping—no bottom crust needed.
Why did my cobbler turn out soupy?
This can happen if frozen peaches weren’t drained after prebaking, or if the
topping was too warm and the butter melted out quickly. Using the wrong starch
(or skipping it) can also lead to a runny filling.
How many canned peaches do I need?
You’ll need about four 15-ounce cans, drained and rinsed, to match the 2 pounds
of prepared peaches called for in the recipe.
Can I make this cobbler ahead of time?
It’s best freshly baked, but you can prep the topping up to 3 days in advance
and refrigerate it. You can also prebake the peaches, let them cool, and add the
topping just before baking.
A white dish with peach cobbler and an overhead view of white peaches below
white dish with peach cobbler and an overhead view of white peaches below