Gluten Free Peach Cobbler

There’s something about a warm peach cobbler that just feels right, especially during the summer when peaches are at their best. This version is completely gluten free and tastes absolutely amazing.

I’ve been making this gluten free peach cobbler for a while now, and it’s become one of my favorite desserts to share. People always go back for seconds, even the ones who don’t eat gluten free.

The ingredient list is short and simple. Fresh peaches with sugar and cinnamon for the filling, and a quick buttery topping made with gluten free flour. Nothing complicated at all.

You can also use frozen peaches if fresh ones aren’t in season. It works just as well, so you can enjoy this cobbler any time of year.

The whole thing takes very little effort and the result is a comforting, golden dessert that everyone at the table will love. Let me walk you through how I make it.

Why You’ll Love This Recipe

The Topping Gets Perfectly Golden and Crispy – The combination of cold cubed butter and boiling water creates a biscuit-like topping that bakes up golden and slightly crispy on the outside while staying soft on the inside. It is honestly the best part.

Fresh Peach Flavor – With 6 full cups of peaches, this cobbler is bursting with real fruit flavor in every single bite. The peaches get soft and jammy in the oven and taste absolutely incredible with that buttery topping.

Works with Frozen Peaches Too – No fresh peaches? No problem. You can use frozen peaches and still get amazing results, which means you can make this cobbler any time of year and not just in summer.

Simple Ingredients You Probably Already Have – This recipe calls for basic pantry staples like sugar, cornstarch, baking powder, and butter. The only specialty item is the gluten free flour blend, which is easy to find at most grocery stores.

Ingredients

For the Filling

• 6 cups Fresh Peaches, peeled and sliced (or frozen)
• 1/2 cup Granulated Sugar
• 2 tablespoons Cornstarch
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 1 tablespoon Lemon Juice

For the Topping

• 1 cup Gluten Free Flour Blend
• 1/2 cup Granulated Sugar
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 6 tablespoons Butter, cold and cubed
• 1/4 cup Boiling Water

How to Make

Step 1

Preheat oven to 375°F. In a large bowl, toss peaches with sugar, cornstarch, vanilla, cinnamon, and lemon juice. Pour into a greased 9×9 inch baking dish.

Step 2

In a separate bowl, whisk together gluten free flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

Step 3

Pour boiling water over the flour mixture and stir just until combined into a thick batter. The dough will be sticky.

Step 4

Drop spoonfuls of the batter over the peach filling, covering most of the surface but leaving some gaps for steam to escape.

Step 5

Bake for 40-45 minutes until topping is golden brown and fruit is bubbling around the edges.

Step 6

Let cool for 15 minutes before serving warm with vanilla ice cream or whipped cream.

Helpful Tips

Toss the Peaches With Cornstarch Thoroughly

When you mix the peaches with the sugar, cornstarch, and other filling ingredients, make sure the cornstarch is evenly distributed and not clumped up in one spot. Cornstarch is what thickens the juices so your cobbler isn’t a soupy mess on the plate.

A good way to do this is to whisk the cornstarch with the sugar first before tossing it with the peaches. That way the cornstarch doesn’t clump when it hits the wet fruit.

If you’re using frozen peaches, let them thaw about halfway first and drain off some of the excess liquid. Frozen peaches release a lot more water than fresh ones, and too much liquid can make the filling runny even with the cornstarch.

Keep the Butter Really Cold

Cold butter is what makes the topping turn out tender and flaky. Cut it into small cubes and put it back in the fridge (or even the freezer for 10 minutes) before you start working it into the flour mixture.

When you cut it in with a pastry cutter or fork, you want to see little pea-sized pieces of butter still visible in the mix. Those bits of butter melt in the oven and create pockets of steam, which is what gives the topping that nice texture.

If the butter gets soft and melty before it goes in the oven, the topping will spread flat and turn dense instead of rising up golden and fluffy.

Make Sure the Water Is Actually Boiling

The boiling water isn’t just warm water. It needs to be at a full rolling boil when you pour it into the flour and butter mixture. The hot water partially melts the butter and activates the baking powder right away, which is what makes the dough puff up properly in the oven.

If you use lukewarm or room temperature water, the batter won’t come together the right way. It’ll be too dry and crumbly and won’t spread or rise like it should during baking.

Just boil a kettle or a small pot of water right before you need it so it’s ready to go.

You Might Also Like

• Gluten Free Banana Bread
• Gluten Free Blueberry Muffins
• Gluten Free Churro Bites
• Gluten Free Cinnamon Roll Mug Cake
• Gluten Free Strawberry Cheesecake Bars

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work great in this cobbler. You don’t even need to thaw them first – just toss them straight into the filling mixture and add a few extra minutes to the bake time.

Frozen peaches can release a bit more liquid than fresh ones, but the cornstarch in the filling will thicken everything up nicely as it bakes.