This homemade gluten free peach cobbler, made with fresh peaches, just tastes like summer! It's so fresh and juicy, and we're topping it with the most buttery biscuits.
Okay, so before writing up this recipe I had never actually made any kind of cobbler (edit: I have since added apple cobbler to my recipe collection and trust me, it's a good one). I know, that's crazy, right? Because it's simply SO delicious and really not that difficult.
But when I was recently putting together a Costco order for delivery, I was just compelled to add 5 pounds of fresh peaches to my cart (not that I'm against keeping things easy with canned peaches, as evidenced by my peach upside down cake). And another something else inside me said: you need to make gluten free peach cobbler.
So one Saturday morning, I set out to test this gluten free peach cobbler recipe. I went in with low expectations and kind of assumed that I would need to try this one a few times before perfecting it. But after that first warm and juicy bite, I just knew. This was it.
Everything about this gluten free peach cobbler just screams summer to me. The peaches are so fresh and delicious. And really, you could substitute or add any other fruits to the mix as your heart desires!
Why You'll Love This Gluten Free Peach Cobbler
- The fresh peach filling is so juicy and delicious. We're not adding too much sugar, so it's not overly sweet and the tartness of the peaches still shines through. By letting the filling sit for a little while, not only does it thicken but it also really soaks up the brown sugar and cinnamon, giving it almost a syrupy quality.
- The gluten free biscuit topping. I'm pretty sure that's my favorite part. The biscuits are buttery but, again, not too sweet. They're just right.
- It's so much easier than it looks! If you prepare all of your ingredients and read through the recipe before starting, the whole process goes very quickly.
Ingredient Notes & Substitutions
- Peaches: You will want to peel and thinly slice your peaches. But I'll admit, sometimes I get inpatient with the peeling. If you miss a few spots, it's totally fine.
- Brown sugar: Either light or dark brown sugar works here.
- Arrowroot: The arrowroot in this recipe helps thicken up the peach filling. You can use cornstarch instead.
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you use a different blend, make sure it contains xanthan gum. You should also be able to use AP flour if you don't follow a gluten free diet.
- Buttermilk: If you don't happen to have buttermilk on hand, you can make your own. For ¾ cup, mix 2 teaspoons of white vinegar into ¾ cup of milk. Let it sit for 5 minutes before using.
Can I Use Canned Peaches Instead of Fresh?
I have to say, there's really something special about making this cobbler recipe with fresh peaches. But I know that's not always an option, depending on the season and/or where you live, and so on. If all you have access to are canned peaches, you can go ahead and use those instead.
This recipe calls for 7-8 fresh peaches, so just note that one pound of canned peaches equates to around 3 peaches. That should help you make the swap. Also, be sure to drain the canned peaches so you're not getting all of that added moisture.
STEP ONE: To make my homemade peach cobbler, you will want to start with the filling, since it needs to sit for around 10 minutes to thicken. Start by peeling and slicing about 7-8 fresh peaches, and place the slices in a large bowl.
STEP TWO: Toss the peaches with brown sugar, cinnamon, lemon juice, and salt. Make sure it's thoroughly combined and let it sit and soak up all of that goodness.
STEP THREE: While that's soaking, get started on the gluten free biscuit topping. Whisk together the dry ingredients, then use a pastry blender or two knives to cut in your butter cubes. You should have a crumby mixture at this point.
STEP FOUR: Next, simply pour in the buttermilk and stir with a rubber spatula until your dough forms.
STEP FIVE: Transfer your peach filling into a greased 9x13 dish.
STEP SIX: Grab handfuls of the dough and place all over the peach filling! I like to shape the dough slightly into flat, round discs (you don't want balls of dough, so make sure to flatten them).
STEP SEVEN: Now you're ready to bake on 350ºF for about 45 minutes. The biscuits will be slightly golden and, if you insert a toothpick into the center of one, it should come out clean.
- It's important to make your filling first, simply because the more it sits, the more it thickens and soaks up all of that delicious goodness. So start with the filling and then move onto the biscuit dough.
- As always, I recommend using a scale to weigh your flour. This is the best way to ensure accuracy. We'll need 296 grams of flour for this recipe.
- The dough is not meant to cover the filling completely, so you will probably have gaps between your biscuits.
Frequently Asked Questions
You will want to use yellow peaches for this cobbler recipe.
Yes! I recommend peeling your peaches, but it's technically not absolutely necessary.
You should be able to swap out the butter with your favorite non-dairy butter. You will also need to make your own buttermilk using non-dairy milk.
How To Store
This is one of those desserts that is best served right away, preferably still warm from the oven and with a scoop of vanilla ice cream or some homemade whipped cream.
I can almost guarantee that this peach cobbler will get eaten up pretty quickly, too, but if you do find yourself with leftovers, I recommend storing in the refrigerator, covered or in an airtight container.
Did you make my gluten free peach cobbler? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy Gluten Free Peach Cobbler From Scratch
- 7-8 fresh peaches peeled and sliced
- ½ cup (100g) brown sugar packed
- 1 tablespoon arrowroot
- 1 tablespoon lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
For the topping:
- 2 cups (296g) gluten free flour blend
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (85g) unsalted butter cold, cubed
- ¾ cup (180ml) buttermilk room temperature
- Preheat the oven to 350°F. Grease a 9x13 pan and set aside.
- In a large bowl, toss the sliced peaches with the brown sugar, arrowroot, lemon juice, cinnamon, and salt. Set aside to thicken while working on the biscuit topping.7-8 fresh peaches, ½ cup (100g) brown sugar, 1 tablespoon arrowroot, 1 tablespoon lemon juice, ¼ teaspoon cinnamon, ⅛ teaspoon salt
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Add the butter.2 cups (296g) gluten free flour blend, ¼ cup (50g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoons (85g) unsalted butter
- Use a pastry blender to cut in the butter until a crumby mixture forms. Add the buttermilk and stir with a rubber spatula until dough forms.¾ cup (180ml) buttermilk
- Pour the peach filling into the prepared pan. Top with handfuls of slightly flattened dough. Continue until all of the dough is used up and covers the peach filling (though you will have some gaps).
- Bake for 45-50 minutes, or until the biscuit topping is slightly golden in color. Serve right away for best results.