This Gluten Free Peach Cobbler is filled with soft and sweet peaches with a lovely light spice from the cinnamon that are covered with a buttery crisp cake layer! Top it with ice cream or eat it as is, this easy peach cobbler recipe is the perfect summertime dessert recipe that you can eat any time of the day! It just happens to be gluten free, nut free, egg free and easily dairy free (vegan).
Made with just a handful of ingredients, this Gluten Free Peach Cobbler is a quick and simple recipe that is the perfect summertime treat! But don't worry, you can also make this peach cobbler pie when it isn't peach season, with pre-sliced frozen peaches! You can of course eat it as is, but my daughter loves it topped with my Strawberry Ice Cream! She says the flavor combo is so so good! Unlike many versions of this recipe, in our version you do not need to cook the peaches down ahead of time; everything goes right into the pie dish to bake in the oven, saving time!
For more peach recipes, try my Peach Coffee Cake, my no-churn Peach Ice Cream, my Peach Cookies and my Peach Sorbet!
Reasons to Love This Gluten Free Peach Cobbler
- Allergy Friendly- This easy peach dessert is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Loaded with Peaches- There are 3 cups of sliced peaches inside of this cobbler!
- Light Cake Topping- The cake topping of this cobbler is so light, thin and crisp!
- Easier than Pie- No need for rolling pins, this cobbler is so much easier to make than pie while still being super delicious!
Ingredient Notes
- Peaches- I like to use 3 cups of thawed sliced peaches. I find they break down easier when cooking than fresh. You could use fresh (make sure you wash, peel and slice them) but the peach filling may be slightly crunchier.
- Granulated Sugar- We add some into the peach filling and some will be creamed with the butter for the cake topping.
- Ground Cinnamon- Just a ½ teaspoon adds such a lovely mild spice to the peach filling.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Baking Powder- To help the cake layer rise slightly and to prevent it from sinking into the peach filling.
- Kosher Salt- Helps draw out all the flavors.
- Cornstarch Water- This is essential and binds the cake layer together since the cobbler is eggless.
- Pure Vanilla Extract- Make sure to only use pure vanilla extract otherwise the cobbler can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This into a Vegan Peach Cobbler
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use unsalted vegan baking sticks instead of butter.
Make this Recipe with All Purpose Flour
- Use 1 packed cup of regular flour (168 grams).
To Make this Recipe with Eggs
- Use 1 packed cups of regular flour (168 grams).
- Use 2 eggs and eliminate the cornstarch water.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Peach Cobbler
Here are the step by step instructions to make this peach cobbler recipe!
Step 1: Mix the Filling Ingredients
In the greased pie dish, gently mix together the sliced peaches, ⅓ cup granulated sugar and the ground cinnamon.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
Step 4: Cream the Butter and Sugar
Beat the butter and ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.
Step 5: Add in the Cornstarch Water and Vanilla
Slowly beat the cornstarch water mixture and vanilla into the creamed butter and sugar. It will look chunky.
Step 6: Mix in the Gluten Free Flour Mixture
On low speed add in the gluten free flour mixture until just combined. It will be super sticky.
Step 7: Scoop the Batter
Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the peaches. Try to cover as much of the peaches as you can.
Step 8: Spread the Batter
Take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover the peaches.
Some may be peeking through the batter and that's ok.
If you're having trouble, clean slightly wet hands work well to smooth the batter out.
Step 9: Bake and Cool
Place a baking sheet on the oven rack below the cobbler in case the peach liquid overflows slightly.
Bake in the center rack in the oven for 47-50 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.
Remove from the oven and let it sit on top of the stove for 20 minutes before serving. The peach layer is scalding hot right out of the oven and thickens as it cools.
Expert Baking Tips
- Use Frozen Peaches- I prefer to use thawed frozen because they tend to break down easier (due to the water content) when baking. Make sure they are completely thawed and pat them dry prior to using. You can of course freeze your own fresh peaches to use. Make sure they are washed and peeled prior to freezing.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened.
- Smooth the Batter- When the batter is in the pie dish, gently smooth the top with a butter knife prior to baking. If it is too sticky, rinse clean hands with water, shake them off and then use your fingers to smooth out the batter.
- Use a Baking Sheet- Sometimes depending on how juicy the peaches are, the liquid can overflow slightly. To avoid a giant mess, place a baking sheet on the oven rack below the cobbler to catch any drips.
- Let it Sit- If you eat this immediately out of the oven, the peach layer will be very liquidy. If you want it to thicken, it needs to rest for about 20 minutes out of the oven.
Recipe FAQs
This easy peach cobbler is best served fresh but you can save the leftovers.
Once cool, you can dust it with powder sugar or top it with ice cream!
If you do top it with ice cream, I love how it tastes with my Strawberry Ice Cream! Such a good pairing! Or, of course, my Peach Ice Cream.
Wrap the top of the pie dish with foil and pop it in the fridge for up to two days.
When ready to eat, cut a slice and pop it in the microwave for 5-10 seconds. Be careful not to burn your mouth.
I do not recommend freezing this cobbler.
More Easy Dessert Recipes You'll Love
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📖 Recipe
Gluten Free Peach Cobbler
Ingredients
For the Peach Filling
- 3 cups peeled and sliced peaches (Thaw and pat dry prior to using if using frozen)
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
For the Cake Topping
- 1 cup multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons granulated sugar
- ¾ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8 inch square or round baking dish or pie dish.
- Into the grease baking dish, mix together the washed 3 cups of sliced and peeled peaches, the ⅓ cup granulated sugar and the ½ teaspoon ground cinnamon. Set aside.
- In a medium bowl, whisk together the 1 cup gluten free flour, ¼ teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.
- Slowly beat the cornstarch water mixture and ¾ teaspoon pure vanilla extract into the creamed butter and sugar. It will look chunky.
- On low speed slowly mix in the gluten free flour mixture until just combined. The batter will be super sticky.
- Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the peaches. Try to cover as much of the peaches as you can.
- Then take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover all the peaches.If the batter is too sticky, use slightly wet hands and smooth it out with slightly wet fingers.
- Bake in the center rack in the oven for 47-50 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.Place a baking sheet on the oven rack below the cobbler in case the peach liquid overflows slightly.
- Remove from the oven and let it sit on top of the stove for about 20 minutes before serving. The peach layer gets scalding hot and will thicken as it cools.
- Top with powdered sugar or ice cream or serve as is. Enjoy!
John says
This peach cobbler was such a hit! So easy to make!