This easy Gluten Free Peach Cobbler recipe is a delicious dessert with a dairy free option. Fresh summer peaches star in this simple gluten free dessert!

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Gluten Free Peach Cobbler Recipe

Fresh peach cobbler recipe is the perfect summer dessert! Juicy, ripe peaches are tossed with cinnamon and sugar and then baked with a crisp, buttery biscuit layer on top.

It’s an easy recipe that packs a flavor punch and is just the type of sweet gluten-free desserts you’re looking for.

Juicy peaches are in season this time of year and you can get some really good peaches at the grocery store but they’re even better straight from the orchard or Farmer’s Market.

I also chose to toss the peaches with granulated sugar. However, light brown sugar would work well too and give it a slightly different flavor.

I haven’t tried this recipe with alternative sweetener options like maple syrup or coconut sugar.

We love this easy gluten-free peach cobbler recipe and are looking forward to making more gluten free desserts with fresh summer peaches. I think next we’ll make a gluten-free peach crisp with this peach filling combined with the oat topping from my Gluten Free Apple Crisp recipe.

Is there another type of gluten free cobbler you’d like to see? If so, let me know in the comments!

And be sure to check out my collection of basic recipes for a gluten free diet if you’re looking for more gluten free recipes.

Enjoy!

overhead shot of a baked gluten free peach cobbler recipe in a white rectangle baking dish with a serving spoon in it ready to serve

Gluten Free Peach Cobbler Ingredients

Fresh Peaches, pitted and sliced – for best results, remove the peach skin
Granulated Sugar
Cornstarch (tapioca starch/tapioca flour or arrowroot starch can be used instead)
Ground Cinnamon
Gluten-Free Flour Blend with Xanthan Gum – such as Bob’s Red Mill 1:1, Cup4Cup, or King Arthur Measure for Measure. Cup4Cup is my preferred flour blend for this recipe.
Baking Powder – Rumford Aluminum Free Baking Powder is my go-to baking powder.
Fine Sea Salt – a pinch of salt balances the flavors
Cold Unsalted Butter
Milk
Pure Vanilla Extract
Turbinado Sugar or Sanding Sugar – Turbinado sugar is what I use on my gluten free apple pie. It gives a really great texture and crunch to the topping along with a tiny amount of extra sweetness and caramelization.

*Be sure to read the full recipe card below for exact measurements and step-by-step instructions.

ingredients in individual bowls to make a gluten free peach cobbler recipe

Dairy Free Peach Cobbler

To make peach cobbler dairy free, use vegan butter in place of the butter and your favorite dairy free milk in place of the regular milk. I prefer Miyoko’s Cultured Vegan Butter and unsweetened coconut milk beverage.

Equipment Needed to Make Gluten Free Peach Cobbler

8-inch or 9-inch baking dish
Pastry Cutter or Food Processor
Basic Kitchen Tools – mixing bowls, measuring cups, measuring spoons, slotted spoon, wood spoon

a hand on a dish of gluten free peach cobbler in a white rectangle baking dish

How do you Make Peach Cobbler Gluten Free

Step 1. Preheat oven to 375°F and grease an 8” baking dish lightly with nonstick spray.

Step 2. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, and ground cinnamon. Gently toss until the peaches are coated evenly. Set the peach mixture aside while you prepare the topping.

Step 3. In a separate bowl, mix together the gluten free flour, granulated sugar, and baking powder.

Step 4. Add the cold diced butter to the flour mixture and use a pastry cutter (or your fingers) to cut the butter into the flour until the butter is the size of peas. A food processor could also be used.

Step 5. In a small bowl, combine the milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until a crumbly dough comes together.

Step 6. Use a slotted spoon to remove the peaches from their juices and transfer them to the prepared baking dish. Discard the peach juices.

Step 7. Sprinkle the cobbler topping over the peaches, covering as much of the surface as possible.

Step 8. Sprinkle the turbinado sugar evenly over the cobbler topping.

Step 9. Bake for 40 to 45 minutes, or until the peach filling is bubbling and the cobbler topping is golden brown.

Step 10. Remove the peach cobbler from the oven and let it cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

a large white bowl of fresh sliced peaches tossed with sugar, cornstarch, and cinnamon to make gluten free peach cobbler

How to Peel Peaches

As you can see in the photos, I didn’t remove the skin from the peach slices. The peach skin looks nice in photos but I recommend removing it before making the peach cobbler for a better texture.

Sometimes when your peaches are really ripe, the peels will come off without having to boil them. But for the times it’s not so easy, follow the steps below.

To remove peach skin:

Bring a large pot of water to a boil. Once boiling, add the peaches. Leave the peaches in the boiling water for 10-20 seconds.
Then remove peaches using a slotted spoon and immediately immerse the peaches in an ice bath (a bowl of ice water, similar to blanching green beans). Let the peaches soak in the ice water until they’re cool to the touch.
To peel, make a small incision just into the peel of the peach using a paring knife and peel back the skin. Repeat this process until the entire peach is peeled. Once you get it started, you may find that you can easily peel the peach with your hands.

baked gluten free peach cobbler recipe in a white rectangular baking dish with handles on a white surface surrounded by fresh peaches and peach slices

Tips for Making the Best Peach Cobbler Recipe

While I developed this peach cobbler with fresh peaches, you could make this with frozen or canned peaches if they’re not in season. If you use canned peaches, be sure to rinse and drain them well. I would even recommend drying them on paper towels to make sure you don’t add too much moisture to the cobbler or it won’t set up correctly.
To make peach cobbler with frozen peaches, you do not have to defrost the peaches before baking. However, baking with frozen peaches means you will have to increase the baking time by about 10 minutes or more. If you prefer, you can thaw frozen peaches overnight in the refrigerator before using.
Serve this fresh peach cobbler recipe with a scoop of vanilla ice cream for the ultimate summer dessert. A nice big dollop of homemade whipped cream is a great option too. If you’re feeling a little extra, try it with White Chocolate Ganache Whipped Cream. The white chocolate with peaches and cinnamon is *chef’s kiss*.
Leftover cobbler should be stored in the refrigerator. You can eat the leftovers cold or reheat it for a bit in the microwave if you prefer it warm.

a hand holding a serving spoon to dish out a serving of gluten free peach cobbler

Other Gluten Free Peach Recipes to Try

Peach Ice Cream
Gluten Free Peach Shortcake (pictured below)
Peaches and Cream Overnight Oats

a bowl of sliced fresh peaches with a platter of gluten free drop biscuits in the background to make gluten free peach shortcake

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Easy Gluten Free Peach Cobbler Recipe

5 from 2 ratings

This easy Gluten Free Peach Cobbler recipe is a delicious dessert with a dairy free option. Fresh summer peaches star in this simple gluten free dessert!

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: 6

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the Peach Filling

6 cups Fresh Peaches, pitted, sliced, and peeled about 6 medium peaches)
¼ cup Granulated Sugar
2 tablespoons Cornstarch
½ teaspoon Ground Cinnamon

For the Cobbler Topping

1 cup Gluten Free 1:1 Baking Flour with xanthan gum
½ cup Granulated Sugar
1 teaspoon Baking Powder
4 tablespoons Unsalted Butter, cold and diced
¼ cup Milk
1 teaspoon Pure Vanilla Extract
¼ cup Turbinado Sugar

Instructions

Preheat oven to 375°F and grease a 8" or 9” baking dish lightly with nonstick spray.
In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, and ground cinnamon. Gently toss until the peaches are coated evenly. Set the peach mixture aside while you prepare the topping.
In a separate bowl, mix together the gluten free flour, granulated sugar, and baking powder.
Add the cold diced butter to the flour mixture and use a pastry cutter (or your fingers) to cut the butter into the flour until the butter is the size of peas. A food processor could also be used.
In a small bowl, combine the milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until a crumbly dough comes together.
Use a slotted spoon to remove the peaches from their juices and transfer them to the prepared baking dish. Discard the peach juices.
Sprinkle/Drop the cobbler topping over the peaches, covering as much of the surface as possible. Then sprinkle the turbinado sugar evenly over the cobbler topping.
Bake for 40 to 45 minutes, or until the peach filling is bubbling and the cobbler topping is golden brown.
Remove the peach cobbler from the oven and let it cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Notes

See post for dairy free substitutions and tips for making this gluten free cobbler recipe.
Light brown sugar can be used in place of the granulated sugar in the peach filling.