Gluten Free Peach Cobbler Recipe

5 from 14 votes

This gluten free peach cobbler is juicy and sweet with a light and buttery pastry topping. Make it with fresh or frozen peaches.

Prep Time25

Cook Time45

Chilling time10

Course: Cobbler, Dessert

Cuisine: American

Keyword: baking powder, baking soda, butter, buttermilk, gluten free flour, gluten free peach cobbler, peaches, white sugar

Servings: 8-inch square cobbler

Author: Nicole Hunn

Ingredients

For the pastry topping

1 ⅓ cups all purpose gluten free flour blend (I used Better Batter; click thru for details on appropriate blends), plus more for sprinkling
½ teaspoon xanthan gum omit if your blend already contains it
3 tablespoons cornstarch
2 ½ teaspoons baking powder
⅛ teaspoon baking soda
½ teaspoon kosher salt
¼ cup granulated sugar
6 tablespoons unsalted butter chilled and grated on a box grater
¾ cup buttermilk chilled

For the peaches

8 pitted ripe fresh peaches cut into 3/4-inch cubes (See Recipe Notes for using frozen fruit)
½ cup granulated sugar
2 tablespoons superfine sweet white rice flour also called glutinous rice flour
⅛ teaspoon kosher salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg optional
1 teaspoon pure almond extract or 1 1/2 teapsoons pure vanilla extract
1 tablespoon unsalted butter melted
1 tablespoon pure maple syrup
Coarse sugar, for sprinkling optional

For serving

Vanilla ice cream

Customary - Metric

Instructions

Preheat your oven to 375°F. Grease an 8-inch square baking dish lightly and set it aside. This is one of the very few instances where a glass baking dish works quite well, but you can use any square baking dish you like.

Make the biscuit dough.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the grated butter, and toss to combine, breaking up any clumps of butter.
Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined. The mixture should be relatively soft for biscuit dough.
Turn the dough out onto a large piece of plastic wrap, press together and wrap tightly. Refrigerate the biscuit dough for at least 10 minutes and up to 5 days.
Once the dough has chilled, turn it out onto a lightly floured surface, sprinkle lightly with more flour and roll out into an approximately 8-inch rectangle.
Cut out a 1/2-inch square or other shape in the very center of the dough (to allow steam to escape during baking), place it on a flat surface and then in the freezer to chill while you prepare the filling.

Prepare the peach filling.

In a large bowl, place the peaches, sugar, rice flour, salt, cinnamon, optional nutmeg and almond (or vanilla) extract, and toss to combine completely.
Transfer the peaches to the prepared baking dish and spread into an even layer.
Place the baking dish on a piece of foil, then on a rimmed baking sheet and place the baking sheet in the oven.
Bake for 15 minutes to begin to soften the peaches. (If using frozen fruit, you'll skip this step; see Recipe Notes for details.)

Top the peaches and bake.

Remove the baking dish from the oven and place on a heatproof surface.
Remove the pastry topping from the freezer and place it on top of the peaches in the baking dish. Gather inside the pan any edges that extend over the sides.
In a small bowl, mix the tablespoon of melted butter and tablespoon of maple syrup together, and brush the top evenly with the melted maple syrup and butter mixture. Sprinkle with the optional coarse sugar.
Return the dish to the oven and bake until the fruit is fork tender, the filling bubbling, and the topping golden brown and fragrant (about 30 minutes).
The dish is done when the filling is bubbling and the top is golden brown all over. Remove from the oven and allow to cool for 15 minutes before serving with vanilla ice cream (of course).

Video

Notes

To use frozen peaches.

You can make this recipe easily using 2 pounds of frozen, sliced peaches. Toss the peach filling ingredients together, and skip the step where you soften the peach filling in the oven.

Just top, brush with maple butter, and bake for 30 minutes. Remove the pan from the oven, drain about half of the liquid, and return the pan to the oven. Bake until the fruit is fork tender, the filling bubbling, and the topping golden brown and fragrant (about another 25 minutes).

Method adapted from Serious Eats. Originally published on the blog in 2016; in 2022, more photos, video and more resources in text added, plus recipe tweaked slightly to include baking with frozen fruit.

Nutrition information.

Nutrition information is an estimate per serving, and does not include added coarse sugar or ice cream. It is created using an online nutrition calculator and should not be relied upon.

Nutrition