This easy recipe gives you the best gluten-free peach cobbler with the perfect, fluffy cinnamon-sugar cake topping and sweet, succulent peach filling. So good, no one would ever guess it’s gluten-free and vegan!
If you love peach desserts you’ll definitely want to try my Air Fryer Peaches, Gluten-Free Peach Crisp, or Gluten-Free Strawberry Peach Galette next.
I have to thank my grandmother for this delicious southern peach cobbler recipe! Growing up, each year I looked forward to the summer because it meant that peaches were in season, which ultimately meant my grandmother would be making her famous peach cobbler! When she brought it to our family cookouts and gatherings, it was the first dessert gone! Even our neighbors would line up at the door just for a slice of my grandmother’s peach cobbler!
My grandmother poured her heart into everything she baked. I felt absolutely honored when she finally shared her secrets to making the best peach cobbler. Now, I am excited to share them with you!
Easy Gluten-Free Peach Cobbler Recipe
I’ve taken my grandmother’s peach cobbler recipe and altered it a bit to make it more of my own. The fluffy, cakey crust is made using Bob’s Red Mill Gluten-Free 1:1 Baking Flour and to keep this cobbler dairy-free I use Vegan Earth Balance Original Buttery Spread. This gluten-free cobbler is slightly healthier than typical cobbler recipes but is still warm, succulent, and sweet with the perfect cakey cinnamon sugar crust!
Why You’ll Love This Peach Cobbler Recipe:
- It’s Vegan: Not only is this peach cobbler completely gluten-free, but it is vegan too, which means more people can partake in this delightful dessert!
- Easy To Follow: Whether you are a beginner or expert baker, this recipe is for you! It also includes a step-by-step video so that you can nail the recipe!
- Easily Customizable: If you are not sensitive to gluten, feel free to use regular flour. You can also use regular butter if you prefer.
- Perfect For Any Occasion: This is the perfect summer dessert but it is great in the fall too! If you do not have fresh peaches available, you can use frozen peaches.
Ingredients You Will Need:
Peach Cobbler Filling:
- Fresh Peaches (frozen or canned sliced peaches work as well)
- Water
- Brown Sugar
- Cornstarch
- Lemon Juice
- Butter (I use Vegan Earth Balance Original Buttery Spread)
- Cinnamon
- Vanilla Extract
Buttery, Cake Topping:
- Flour (I use Bob’s Red Mill Gluten Free 1-to-1 All Purpose Baking Flour)
- Brown Sugar
- Baking Powder
- Salt
- Unsweetened Almond Milk
- Butter (I use Vegan Earth Balance Original Buttery Spread)
- Vanilla Extract
Topping for Crust:
- Coconut Sugar
- Nutmeg
- Cinnamon
How To Easily Make Peach Cobbler From Scratch
- Combine the peaches, cornstarch, water, brown sugar, and cinnamon in a saucepan.
- Bring to a boil. Then stir in lemon, vanilla extract, and butter.
- Transfer the mixture into a baking dish.
- Combine the dry ingredients together in a large bowl.
- Slowly mix in the butter mixture until just combined
- The batter should be thick, yet clump-free
- Using a spoon, drop the batter onto the top of the peach mixture. Sprinkle with the cinnamon sugar topping
- Bake until golden and the fruit is bubbling
Recipe Substitutions And Variations
- Gluten-Free Flours: This recipe is completely gluten-free. I like to use Bob’s Red Mills 1:1 Gluten-Free All-Purpose Flour. Any gluten-free flour blend with xantham gum already in the ingredients, like King Arthur Gluten-Free Flour, should work.
- PLEASE NOTE: If you do not have any gluten sensitivities, feel free to use regular flour.
- Want To Make A Dairy-Free Peach Cobbler? You can use dairy-free alternative milk like coconut milk or almond milk (my preference). You can also replace the non-dairy milk with regular milk if you prefer.
- Cornstarch Substitute: If you do not or cannot have cornstarch you can use tapioca or arrowroot starch to make the peach cobbler filling.
- Brown Sugar Substitute: You can substitute brown sugar for white sugar (completely your preference). If you would like to make this cobbler refined sugar-free, you can replace the brown sugar with coconut sugar.
- Vegan Butter Substitute: I use Vegan Earth Balance: Original Buttery Spread. You can always use regular butter instead of vegan butter in this recipe.
What peaches to use for cobbler?
Fresh, canned, or frozen peaches work perfectly fine when making this gluten-free peach cobbler. If using frozen peaches, make sure the peaches are completely thawed before using.
How To Serve And Store This Gluten-Free Peach Cobbler
- Peach cobbler is best served warm and on the day it is made. Enjoy with your favorite {dairy-free} vanilla ice cream or whipped cream.
- You can store the peach cobbler covered on the counter if you plan on finishing the cobbler within 24 hours.
- If you would like it to last longer, you can store it in an airtight container in the fridge for up to 3 days.
How To Reheat Peach Cobbler
If you want to reheat your cobbler, you can place it on an oven-safe dish and reheat at 300°F for about 10-15 minutes — which is my preferred method. You can also warm it in the microwave for about 15-30 seconds.
DID YOU MAKE THIS GLUTEN-FREE PEACH COBBLER RECIPE? I’D LOVE TO HEAR ABOUT IT!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
More Delicious Dessert Recipes (All Gluten-Free and Vegan!)
- The Best Vegan Brownies
- Chocolate Almond Butter Cups with Raspberry
- Eggless Chocolate Chip Cookies with Almond Flour
- Vegan Carrot Cake Baked Oats
- Tropical Papaya Ice Cream (Vegan, No-Churn Recipe)
Gluten Free Peach Cobbler
Ingredients
Peach Filling
- 7 Fresh Peaches (about 3 cups)
- 1/2 cup Water
- 1/2 cup Brown sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 2 tbsp Butter, melted
- 1 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
Crust Ingredients
- 1 1/4 cup All Purpose Gluten-Free Flour (like Bob’s Red Mill 1:1 GF Flour)
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 3/4 cup Non-dairy milk of choice
- 4 Tbsp Butter, melted
- 1 tsp Vanilla Extract
Cinnamon Sugar Topping
- 2 tsp Coconut Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
Instructions
- Pre-heat the oven to 350°F. Coat a 9×9 bakng dish lightly with butter or cooking spray.
- In a medium saucepan, over medium-low heat, combine the peaches, cornstarch, water, brown sugar, and cinnamon. Bring the mixture to a boil, making sure to stir frequently. Add the butter, lemon, and vanilla extract and continue to boil the mixture for 2 more minutes to allow the filling to thicken.
- Remove the saucepan from the heat and transfer the mixture into the 9X9 baking dish. Set aside
- In a large bowl, combine the dry ingredients for the crust. In a separate bowl, combine the melted butter, non-dairy milk, and vanilla extract. Slowly pour the wet mixture into the dry ingredients and stir until just combined. (If the mixture is too dry, add 1 tsp of non-dairy milk at a time until the dough comes together).
- In a small bowl, combine the coconut sugar, cinnamon, and nutmeg together for the cinnamon sugar topping. (you can skip this step if you'd like)
- Spoon the dough on top of the peach mixture. It is okay if there are a few gaps. If you would like to even out the dough, coat your hands in a bit of olive oil and spread the dough as you'd like. Sprinkle the cinnamon sugar evenly on top of the dough
- Bake for 35 minutes, or until the top is golden and the fruit is bubbling. Remove the cobbler from the oven and set aside to cool for at least 20 minutes before serving. Enjoy!
Video
Notes
- If you use canned peaches, rinse the peaches before using them.
- If you use frozen peaches, make sure they are thawed before using. I recommend using about 4 cups of frozen peaches. You can place them in the fridge overnight to thaw or bake them in the oven at 350°F for about 15 minutes, or until they are completely thawed.
- Peeling the fresh peaches is not required, the skin can be left on the peaches.
- Slice the peaches thinly for the best results.
- I use Bob’s Red Mills 1:1 Gluten-Free All-Purpose Flour for this recipe. (can sub regular flour)
- To best measure the flour, use a small spoon and scoop the flour into a measuring cup until you get the indicated amount
- I use Vegan Earth Butter to keep this recipe Vegan. (can sub regular butter)
- For substitutions, read “substitute options” in the post above.
- Peach Cobbler is best enjoyed the day it is made. You can store it covered on the counter for 24 hours or in the refrigerator for up to 3 days.
- To rewarm the cobber, cover it with a lid or foil, place in a preheated oven of 300°F, and bake for 10-15 minutes.
Nutrition
Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this
collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second
independence day, the final emancipation of those enslaved in the US back in 1865.
Join in, share, and help us continue the legacy of celebrating progress. Additionally, you
can easily follow each participant by using the hashtag #JuneteenthCookout2021 on
Instagram.
CHECK OUT THESE OTHER INCREDIBLE BLACK FOOD BLOGGERS AND THEIR CONTRIBUTIONS TO THE 2021 JUNETEENTH COOKOUT! (This list is entirely gluten-free!)
- Watermelon Ice Pops by A Girl Called Adri
- Strawberry Collins by Brownbelle
- Red Hot Pepper Shrimps by Chef and Steward
- Vegan Ranch Style Beans by Collards Are The Old Kale
- Jamaican Jerk BBQ Ribs by Cooks with Soul
- Sweet and Tangy Coleslaw by Crumb-Snatched
- Strawberry-Basil Sorbet by D.M.R. Fine Foods
- Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
- BBQ Baked Beans by Food Fidelity
- Black Eyed Pea Salad by FoodLoveTog
- Harissa Honey Roasted Vegetable Skewers by Geo’s Table
- Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
- Summer Watermelon Fizz by Handy Chef
- Watermelon and Cucumber Salad by Heal Me Delicious
- Smoky Party Style Jollof Rice by Immaculate Ruemu
- Crab Boil & Garlic Butter Sauce by Jamieson Diaries
- Tamarind BBQ Wings by Just Add Hot Sauce
- Hibiscus Rum Punch by Kenneth Temple
- Strawberry Cheesecake Ice Cream by Lenox Bakery
- Strawberry Lemonade Sangria by Nik Snacks
- Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
- Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
- Spicy Shrimp Creole by Pink Owl Kitchen
- Grilled Maque Choux Salad by Savor and Sage
- Savannah Red Rice by Seasoned To Taste
- Country Style Potato Salad by Sense & Edibility
- Deviled Eggs by Slight Kitchen Werk
- Rum Punch by Sweet & Sorrel
- Mint Julep by Sweet Tea + Thyme
- Strawberry Cobbler Galette by The Dana Renée Way
- Strawberry Baby Back Ribs by This Worthey Life
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