Gluten Free Peach Cobbler Recipe

Overhead view of a freshly baked gluten free peach cobbler with crisp golden topping and bubbling fruit at the edges.

5 from 17 votes

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.

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: servings

Author: Nicole Hunn

Ingredients

For the topping

1 ¾ cups all purpose gluten free flour blend (See Recipe 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 granulated sugar
8 tablespoons unsalted butter chilled and grated on a standard box grater
1 cup buttermilk chilled

For the peaches

2 ¼ pounds ripe fresh peaches pitted and cut into 3/4-inch cubes (See Recipe Notes)
½ cup granulated sugar
2 tablespoons tapioca starch/flour or superfine rice flour (See Recipe Notes)
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)

For finishing

1 tablespoon unsalted butter melted
2 tablespoons granulated sugar

Customary - Metric

Instructions

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 9x13 inch casserole dish works.

Make the topping

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 ingredients.  
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 layer. 
Bake the peaches alone for 15 minutes to begin to soften them.
Increase the baking temperature to 375°F.

Combine and bake

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 liquid now.
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.

Video

Notes

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 page.

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.

Nutrition