This gluten-free peach cobbler recipe is a delightful summer dessert that's easy to make from scratch. Fresh, juicy peaches, brown sugar, ginger, and nutmeg make a sweet, flavorful filling, all topped with a golden, buttery crust. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a guaranteed hit!
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It's a good thing fresh peaches freeze well so that you can make peach desserts all year round. It's always a pleasant surprise for everyone whenever I make this delicious peach cobbler or my gluten-free peach crisp for special occasions during fall and winter, and no leftovers each time!
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📖Why My Recipe Works
- Ginger and Nutmeg- This recipe is heavy on ginger and nutmeg, which gives it a light, warm spice without feeling overwhelming.
- Brown Sugar- Brown sugar gives this cobbler a deeper flavor and color than regular sugar. It also gives it extra moisture, which eliminates the need to add any egg.
🧾Ingredient Notes
- Peaches- Use fresh or frozen sliced peaches. If using frozen peaches, you'll need to thaw, chop, and blot them dry first. Don't use canned peaches as they are too soft and mushy for baking.
- GF Flour Blend- Use my homemade gluten-free flour blend or any 1:1 gluten free flour blend that already contains xanthan gum, so you don't need to add extra.
- Cornstarch- For this recipe,I used a bit more cornstarch than other cobblers to thicken the filling. Peaches tend to get really juicy, and if you don't use the additional cornstarch, the cobbler filling will be too mushy. You can also use arrowroot or tapioca starch.
- Brown Sugar- Use a light brown sugar. Coconut sugar is also a good option.
- Lemon Juice- Cuts the sweetness and prevents the peach from browning.
- Butter- Use unsalted butter. If using salted butter, skip adding extra salt.
- Buttermilk- You can use store-bought buttermilk or make your own by mixing a tablespoon of lemon juice with a cup of whole milk. Stir the mixture well and let it sit for 5-10 minutes or until it curdles.
- Baking Powder and Baking Soda- This helps give the cobbler topping a good rise and ensures it's light and fluffy. You do need to use both.
- Ground Ginger and Nutmeg- You can use cinnamon, it just isn't my preference. It has more of an Autumn feel vs a summer feel.
Dairy Free Cobbler
To make a dairy-free cobbler, substitute butter with vegan butter and buttermilk with a cup of non-dairy milk, a tablespoon of lemon juice, and ¼ teaspoon of cream of tartar. Use almond milk or macadamia nut milk for a sweet flavor.
💭How to Peel Peaches
The trick is to blanch ripe peaches to peel them easily. Use a small paring knife to cut a shallow "X" at the bottom of each peach. This will help loosen the skin after blanching.
Boil water in a large pot. While the water is heating, prepare a bowl of ice water. Let the peaches blanch for 30 seconds to a minute, then transfer to the ice water bath. Once the peaches have cooled, the skin should come off easily.
⏲️How to Make Gluten-Free Cobbler
- Make the Filling: Gently toss the peach slices with the filling ingredients until evenly coated. You can do this in a mixing bowl or directly in the baking pan.
- Cut in the Butter: Combine the dry ingredients in a large bowl. Use a pastry cutter or two forks to cut in the butter until the mixture resembles pea-sized crumbs. This helps create a light and flaky texture.
- Make the Biscuit Topping: When adding buttermilk to the flour mixture, stir just until combined to keep the biscuits tender. The filling will be very dry. Don't worry about it! The peaches will give off juices and the flour will absorb.
- Assemble the Cobbler: Spoon the dough over the peach filling, leaving some gaps for the steam to escape. It also gives the cobbler a classic, rustic look when serving.
- Bake: Uncovered for 40 to 55 minutes. If the topping is browning too quickly, cover it loosely but allow steam to escape. To check for doneness, a toothpick should come out clean, without any raw batter. You'll know it's cooked when the filling is bubbling and the topping is a light, golden brown color.
Cool Before Serving: Let it cool for a few minutes before serving to let the filling set. Peach cobbler is best served warm, topped with whipped cream or vanilla ice cream for a delicious dessert!
Expert Tips
- Keep the butter cold until you are ready to use it for a flakier topping.
- Brush the biscuit topping with a whisked egg with a little water to achieve a golden brown top.
- If your peaches aren't ripe as you would like you can cook the filling for 5 minutes on the stovetop over medium heat. This will carmelize the sugars giving a bit more ripe taste.
More Gluten-Free Cobbler Recipes
🌡️Storing Leftovers
Wrap the baking dish with plastic wrap or aluminum foil or transfer the leftover cobbler to an airtight container. Refrigerate for up to 4 days. To reheat, warm it in an oven at 300°F for 20-30 minutes.
Common Recipe Questions
What other fruit can I add to GF peach cobbler?
You can add stone fruits like apricots, plums, and cherries. The flavors of apples, mangoes, and pears also blend nicely with peaches.
Do I have to peel the peaches for fruit cobbler?
No, you can leave the skin on if you prefer. But I like to peel the peaches because it creates a smoother texture in the filling. The skin can also sometimes have a bitter flavor.
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📖 Recipe Card
Gluten-Free Peach Cobbler with Brown Sugar
Ingredients
Peach Filling
- 4 pounds fresh peaches peeled and sliced ¼-inch thick
- ⅓ cup brown sugar
- 1 tablespoon lemon juice
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Gluten-Free Biscuit Topping
- 1 ½ cups gluten-free flour blend
- ¼ teaspoon xanthan gum omit if your flour blend contains
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 6 Tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk cold
Instructions
- Preheat your oven to 350 F degrees. Lightly butter or oil your baking dish.
- In a large bowl, combine the peaches, brown sugar, cornstarch, and spices. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish. If your dish is deep enough you can also just mix directly in the pan.4 pounds fresh peaches, ⅓ cup brown sugar, 1 tablespoon lemon juice, 1½ tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon kosher salt
- Whisk the flour, sugar, baking powder, baking soda, salt, and ginger together in a large bowl. Using two forks (or a pastry cutter) cut in the butter until you have pea sized crumbs.1 ½ cups gluten-free flour blend, ¼ teaspoon xanthan gum, ⅓ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 Tablespoons unsalted butter
- Whisk together the egg yolk and buttermilk. Slowly add the mixture to the flour and stir with a rubber spatula until evenly combined. Rest the dough for 10 minutes.¾ cup buttermilk
- Spoon the dough all over the top of the peach filling. The filling should be mainly covered with some of the filling showing through. Optional Eggwash: Brush the top with an extra whisked egg with a little water.
- Bake uncovered until the fruit is bubbling and the top is golden brown, about 40 to 55 minutes. If it looks like it's getting too brown, cover it loosely with aluminum foil. Cool for 10 to 15 minutes before serving with whipped cream or vanilla ice cream.
Notes
- Use fresh peaches if possible. If using frozen unsweetened peaches, thaw, chop, and blot them dry first. Avoid canned peaches as they tend to be too soft and mushy to be baked.
- Don't prepare the full recipe ahead, as the biscuit topping won't rise properly if not baked right away. However, you can freeze just the peach filling for up to 3 months. Thaw it, mix in an additional 1 teaspoon of cornstarch to thicken the juices.
Equipment
- Baking dish
Jen Wooster says
It was delicious!