Gluten Free Peach Cobbler
This easy recipe gives you the best gluten-free peach cobbler with the perfect, fluffy cinnamon-sugar cakey topping and sweet, succulent peach filling. So good, you’d never guess its gluten-free!!
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Servings: 8
Calories: 285kcal
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 9x9 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!
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
Calories: 285kcal