Homemade Gluten Free Peach Cobbler

I didn’t realize how much I needed a good gluten-free peach cobbler until my daughter’s friend came over for dinner and mentioned she couldn’t eat gluten. I panicked for a second, then remembered I had a bag of peaches sitting on my counter that were getting a little too soft.

Turns out, making a gluten-free version of this classic dessert is way easier than I thought. You don’t need any fancy ingredients or special techniques—just a good gluten-free flour blend and fresh peaches. The best part? Nobody at the table could tell it was gluten-free. They just knew it was warm, sweet, and exactly what a summer cobbler should be.

What Kind of Peaches Should I Use?

The great news is that you have plenty of options when it comes to peaches for this cobbler. Fresh peaches are wonderful when they’re in season – look for ones that give slightly when you press them and have a sweet smell. Frozen peaches work just as well and are actually super convenient since they’re already peeled and sliced, plus you can make this cobbler any time of year. If you go with canned peaches, make sure to drain them well and maybe reduce the amount of water in the recipe since they’re already sitting in syrup. Whichever type you choose, you’ll end up with a delicious cobbler, so just use what’s easiest for you to find.

Options for Substitutions

This cobbler is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Peaches: Fresh peaches are great, but frozen or canned work just as well. If using canned, drain them first and reduce the water to about 1/4 cup. You can also swap peaches for other fruits like berries, apples, or pears – just adjust the sugar based on how sweet your fruit is.
• Gluten-free 1:1 baking flour: If you’re not gluten-free, regular all-purpose flour works perfectly here. The measurements stay the same, so no adjustments needed.
• Brown sugar: Regular white sugar works fine in the filling if that’s what you have on hand. You’ll lose a bit of that caramel-like flavor, but the cobbler will still taste good.
• Cornstarch: You can use tapioca starch or arrowroot powder in the same amount for thickening the filling.
• Milk: Any milk works here – dairy, almond, oat, or soy. Just make sure it’s at room temperature so it mixes smoothly with the melted butter.
• Butter: For a dairy-free version, use coconut oil or your favorite plant-based butter substitute in equal amounts.

Watch Out for These Mistakes While Baking

The biggest mistake when making peach cobbler is pouring cold milk into your batter, which can cause the melted butter to solidify and create lumps – always use room temperature milk for a smooth, even topping.

Another common error is spreading the batter too thin or trying to cover every inch of the fruit, but don’t worry if some peaches peek through since the batter will spread as it bakes and create that classic cobbler look.

If you’re using canned peaches, make sure to drain them well and reduce the water in the recipe by half, otherwise your filling will be too watery and won’t thicken properly.

Finally, resist the urge to dig in right away – letting the cobbler cool for the full 30 minutes allows the filling to set up and makes serving much cleaner, plus it prevents anyone from burning their mouth on molten hot peach filling.

What to Serve With Peach Cobbler?

The best way to enjoy peach cobbler is warm from the oven with a big scoop of vanilla ice cream melting on top. I love how the cold ice cream mixes with the warm, cinnamon-spiced peaches and creates this amazing contrast that makes every bite perfect. If you’re not an ice cream person, a dollop of freshly whipped cream or even some Greek yogurt works great too. For a complete dessert spread, serve your cobbler alongside some hot coffee or sweet tea, which really brings out the peach flavor.

Storage Instructions

Store: Keep your peach cobbler covered with foil or plastic wrap in the fridge for up to 4 days. The topping might lose a bit of its crispness over time, but the flavors actually get better as they sit together.

Freeze: You can freeze peach cobbler for up to 3 months in a freezer-safe container. I like to portion it out into individual servings so I can grab just what I need. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through. If you want to crisp up the topping again, remove the foil for the last 5 minutes of heating. The microwave works too, but the topping won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 15-18 g
• Fat: 38-44 g
• Carbohydrates: 370-400 g

Ingredients

For the filling:

• 2 lb peaches (peeled and sliced into 1/2-inch thick wedges)
• 1/2 cup water
• 1/4 cup brown sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice (freshly squeezed to balance the sweetness)
• 1 tbsp butter
• 1 tsp vanilla extract

For the batter topping:

• 1 cup King Arthur Measure for Measure Gluten-Free Flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk (room temperature)
• 5 tbsp butter (melted and cooled)

For the spiced sugar:

• 2 tbsp sugar
• 1/4 tsp nutmeg (freshly grated)
• 1/2 tsp cinnamon

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F.

This gives the oven time to reach the proper temperature while you prepare the filling and batter.

Have a 9×13 inch baking dish ready.

Step 2: Cook the Peach Filling

• 2 lb peaches, peeled and sliced
• 1/2 cup water
• 1/4 cup brown sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp butter
• 1 tsp vanilla extract

In a large saucepan, combine the sliced peaches, water, brown sugar, and cornstarch over medium heat.

Stir frequently until the mixture thickens and simmers, about 5-7 minutes—the cornstarch will create a glossy sauce that binds the filling together.

Remove from heat and stir in the lemon juice, butter, and vanilla extract.

The acid from the lemon juice brightens the peach flavor and prevents the filling from tasting one-dimensionally sweet.

Pour the warm filling into your prepared baking dish.

Step 3: Make the Gluten-Free Batter

• 1 cup King Arthur Measure for Measure Gluten-Free Flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk, room temperature
• 5 tbsp butter, melted and cooled

In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

In a separate small bowl, combine the room-temperature milk with the melted and cooled butter—room temperature milk helps the batter mix smoothly without lumps.

Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be thick and slightly lumpy, which is exactly what you want for a cobbler topping.

Step 4: Assemble and Top the Cobbler

• batter from Step 3
• 2 tbsp sugar
• 1/4 tsp nutmeg, freshly grated
• 1/2 tsp cinnamon

Spread the batter from Step 3 evenly over the warm peach filling, using a spatula or the back of a spoon to gently distribute it.

I like to leave some of the filling visible around the edges—this creates a rustic look and lets those peaches caramelize slightly during baking.

In a small bowl, combine the sugar, freshly grated nutmeg, and cinnamon, then sprinkle this mixture generously over the batter.

Step 5: Bake Until Golden

Place the cobbler in your preheated 350°F oven and bake for 25-30 minutes, until the topping is golden brown and a toothpick inserted into the batter comes out clean.

The batter should puff slightly and develop a light golden crust—don’t underbake or the topping will be gummy.

Step 6: Cool and Serve

Remove the cobbler from the oven and let it cool for at least 20-30 minutes before serving.

This cooling time allows the filling to set slightly so it won’t run all over the plate, and it brings the temperature to a comfortable eating level.

Serve warm with whipped cream or vanilla ice cream if desired.

Homemade Gluten Free Peach Cobbler

Delicious Homemade Gluten Free Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 8 servings

Calories 1925 kcal

Ingredients

  

For the filling

• 2 lb peaches (peeled and sliced into 1/2-inch thick wedges)
• 1/2 cup water
• 1/4 cup brown sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice (freshly squeezed to balance the sweetness)
• 1 tbsp butter
• 1 tsp vanilla extract

For the batter topping

• 1 cup King Arthur Measure for Measure Gluten-Free Flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk (room temperature)
• 5 tbsp butter (melted and cooled)

For the spiced sugar

• 2 tbsp sugar
• 1/4 tsp nutmeg (freshly grated)
• 1/2 tsp cinnamon

Instructions

 

• Preheat your oven to 350°F. This gives the oven time to reach the proper temperature while you prepare the filling and batter. Have a 9x13 inch baking dish ready.
• In a large saucepan, combine the sliced peaches, water, brown sugar, and cornstarch over medium heat. Stir frequently until the mixture thickens and simmers, about 5-7 minutes—the cornstarch will create a glossy sauce that binds the filling together. Remove from heat and stir in the lemon juice, butter, and vanilla extract. The acid from the lemon juice brightens the peach flavor and prevents the filling from tasting one-dimensionally sweet. Pour the warm filling into your prepared baking dish.
• In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. In a separate small bowl, combine the room-temperature milk with the melted and cooled butter—room temperature milk helps the batter mix smoothly without lumps. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be thick and slightly lumpy, which is exactly what you want for a cobbler topping.
• Spread the batter from Step 3 evenly over the warm peach filling, using a spatula or the back of a spoon to gently distribute it. I like to leave some of the filling visible around the edges—this creates a rustic look and lets those peaches caramelize slightly during baking. In a small bowl, combine the sugar, freshly grated nutmeg, and cinnamon, then sprinkle this mixture generously over the batter.
• Place the cobbler in your preheated 350°F oven and bake for 25-30 minutes, until the topping is golden brown and a toothpick inserted into the batter comes out clean. The batter should puff slightly and develop a light golden crust—don't underbake or the topping will be gummy.
• Remove the cobbler from the oven and let it cool for at least 20-30 minutes before serving. This cooling time allows the filling to set slightly so it won't run all over the plate, and it brings the temperature to a comfortable eating level. Serve warm with whipped cream or vanilla ice cream if desired.