Enjoy summer’s bounty in this Gluten Free Peach Cobbler Recipe. Juicy peaches are blanketed by a soft cake with a shatteringly crisp sugar crust.
My favorite desserts have always been fruit desserts. Not that I don’t love a good chocolate cake every now and then. But back before I had celiac, if there was an apple or peach dessert on a menu, I knew that’s what I was ordering.
This Gluten Free Peach Cobbler recipe is one of those such desserts that I’d order no question if it were on a menu. I still have such a hard time understanding why gluten free desserts like these aren’t offered on menus, at least in my area. They aren’t hard at all to make. With one simple substitution (gf flour blend), all of us can enjoy them as much as everyone else. One day, if I have the wherewithal, I’ll open a chain of gluten free restaurants and that’ll be the end of that. In the meantime, I’ll keep sharing my gluten free recipe successes with all of y’all!
here’s what you’ll need to make gf peach cobbler
- Kim’s gluten free all purpose flour blend — a store bought blend may be substituted, but hasn’t been tested
- Peaches — I like to use fresh peaches and peel them, but feel free to either leave the peel on fresh peaches or use frozen peaches. If using frozen peaches, make sure to thaw and drain them first.
- Sugar — most of the sugar goes into the “cobbler” part and the rest gets sprinkled on top and melted with hot water. It’s so unique and creates such an incredibly irresistible topping for the peaches.
- Lemon juice and zest — this is the only thing added to the peaches because the cobbler “cake” and sugary topping are plenty enough that the peaches need nothing else.
I used to agonize over peeling peaches that I hardly ever made anything with fresh peaches. But now that I’ve discovered just how to do it easily, I’m always making something with fresh ones. I don’t personally like peach desserts with the peel, but if they don’t bother you, feel free to leave them on.
- Mark an “X” in the skin in the non-stem end of each peach.
- Drop ripe peaches in boiling water for 20 seconds.
- Plunge peaches in ice water.
- Dry off peaches and peel the skin right off with your fingers.
let’s make gluten free peach cobbler
- Add lemon zest and juice to peaches and toss to coat. Tip peaches into 9 by 13-inch (or similar) baking dish.
- Cream butter and sugar until fluffy and light.
- Add flour blend, baking powder, and salt. Mix into a sandy texture.
- Slowly add milk until combined, then increase speed and beat for 1-2 minutes.
- Scoop large spoonfuls over top of peaches and smooth with offset spatula.
- Sprinkle remaining half cup of sugar over batter.
- Pour hot water over sugar and bake for 70 minutes, or until crusty on top and golden brown.
- Cool for 30 minutes before serving with vanilla ice cream or a drizzle of heavy cream.
Peach Cobbler Frequently Asked Questions
You certainly can. I don’t particularly like peach peels so I remove them, but you don’t have to.
Yes, just make sure to thaw and drain them before using.
Peach cobbler can be left right on the counter, uncovered, for 2-3 days. I would not suggest refrigerating it as the crunchy sugary topping will melt once refrigerated.
I like to use my oven set to 300 degrees F to reheat cobbler for 15-20 minutes.
Easy! Just substitute the butter and milk with dairy-free alternatives and sub the dry milk powder in the flour blend with coconut milk powder (or use a store bought dairy free gf flour blend).
more gluten free fruit desserts
Gluten Free Peach Cobbler Recipe
- 4.5 lbs (2kg) sliced peaches, peeled (or frozen peaches, thawed and drained)
- 1 large lemon
- ½ cup (113g) butter, softened (a dairy-free butter may be substituted, but hasn't been tested)
- 1½ cups (300g) granulated sugar
- 1½ cups (210g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup (240ml) whole milk (a dairy-free milk may be substituted, but hasn't been tested)
Sugar Crust and Serving
- ½ cup (100g) granulated sugar
- ½ cup (120ml) hot (boiling) water
- vanilla ice cream, for serving
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or aluminum foil.
- Zest the lemon and squeeze the lemon juice over the peaches in a large bowl. Stir to combine and tip into 9 by 13-inch (or similar) baking dish. Set aside.
- In a large mixing bowl, cream the butter and sugar until fluffy, about 2 minutes. Add the flour blend, baking powder, and salt on low and continue to mix for about 30 seconds, until the mixture takes on a sandy texture.
- Slowly add the milk and once it has all been added, increase the speed to medium and beat for about a minute more, until the batter is light and fluffy.
- Scoop the batter onto the peaches using a large spoon and smooth the top with an offset spatula.
- Sprinkle the remaining sugar all over the top of the batter and carefully pour the hot water directly onto the sugar.
- Carefully transfer the baking sheet with the cobbler into the preheated oven to bake for about 70 minutes, or until the crust is golden brown and puffed and the top is shiny and crackly.
- Allow the cobbler to cool for about 30 minutes and serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
Adapted from Renee Erickson’s Peach Cobbler with Hot Sugar Crust