Gluten-Free Peach Cobbler
Fresh peaches topped with a buttery cake topping makes this gluten-free peach cobbler a delicious summer treat.
It’s summer fruit season and a I love crisps and cobblers. I think they make the best dessert, especially served with a scoop or two of ice cream. I have always loved a fruit filled dessert and this one is no different. Ripe juicy peaches with buttery cake like topping what’s not to love. I came across this recipe in the Food Network Magazine many years ago and clipped it. I had always wanted to make it but never did. However, this year it was time, with several modifications from the original I think it’s a winning recipe.
Why You'll Love This Recipe
While fresh in season peaches are preferred in a pinch you can use frozen.
Being a gluten-free dessert, it doesn’t sacrifice on flavor or texture, you would never know it. However, you can also sub in regular flour if you are not gluten-free.
It’s easy to make with simple ingredients.
Ingredients
Peaches – You can use yellow or white peaches, though yellow will make a prettier dessert. Frozen peaches can be used if necessary.
Brown Sugar – Use light brown sugar to help give it a light caramel flavor.
Cornstarch – To help thicken up the juices. You can also substitute in Tapioca or Arrowroot Starch
Cinnamon – For added flavor
Gluten-Free Flour – I used Measure for Measure flour, but you should be fine with your preferred flour blend. Regular all-purpose flour can be used if not gluten-free.
Baking Powder – To help the cake topping rise.
Kosher Salt
Unsalted Butter – If you prefer salted butter omit the Kosher salt.
Heavy Cream – Used in helping the cake batter come together.
Vanilla Ice Cream – Optional for serving.Â
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Instructions
- Preheat the oven to 375°F.
- Combine the peaches, 3/4 cup of brown sugar, cornstarch, and cinnamon in a large bowl, toss to coat.
- Combine the gluten-free flour, remaining 1/2 cup of sugar, baking powder and salt into a bowl.
- Cut 1 1/2 sticks of the butter into small pieces. Then add to the flour mixture and cut it in using a pastry cutter, fork, or your fingers until it resembles coarse crumbs.
- Pour in the heavy cream and mix until the dough comes together. Don’t over work the dough, the dough will be slightly sticky.
- Pour the peach mixture into an 11 x 7 baking dish or a 2 quart baking dish that’s been buttered.
- Drop the dough by tablespoons over the peaches, it’s ok if there are gaps in the dough it will spread as it bakes.
- Brush the top of the dough with some heavy cream and sprinkle with some sugar and cinnamon.
- Place on a baking sheet (to catch any spills) and bake until the cobbler is browned and the fruit is bubbly, 40-45 minutes.
- Serve with ice cream if desired.
Recipe Substitutions
You  can substitute regular all-purpose flour in place of the gluten-free flour.
Frozen peaches can be used. Do not thaw.
You can replace the cornstarch with tapioca starch or arrowroot starch.
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Storage Tips
Store covered with aluminum foil in the refrigerator for up to three days. Warm in the microwave before serving.
Gluten-Free Peach Cobbler
Materials
The Topping
- 1 1/2 cups Gluten-Free Flour
- 1/2 cup Sugar, granulated
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 12 tbsp Butter Unsalted, cut into small pieces 1 1/2 sticks of butter
- 3/4 cup Heavy Cream
Peach Filling
- 9 Peaches, peeled and sliced 6-8 cups
- 1/4 cup Light Brown Sugar
- 2 tbsp Cornstarch
- 1 tsp Ground Cinnamon
Instructions
Prepare the Peaches
- Pre-heat the oven to 375℉. Lightly grease an 7 x 11 or 2 quart baking pan with butter.
- Combine the peaches, brown sugar, cornstarch and cinnamon into a large bowl and toss to coat the peaches.
Make the Topping
- In a medium size bowl add the gluten-free flour, baking powder, sugar, and kosher salt. Mix well.
- Cut the butter into the flour mixture using either a pastry cutter, a fork, or your fingers until it resembles course crumbs.
- Pour in the heavy cream and mix until just combined.
Assemble the Cobbler
- Pour the peach mixture into the greased baking pan. Then drop tablespoons full of the dough on top of the peaches. It's ok if they are not all completely covered with the dough.
- Brush the dough with a little bit of heavy cream and sprinkle with some sugar and cinnamon.
- Place on a baking sheet to catch any spills and bake for 40-45 minutes or until the cobbler is browned and the peaches are bubbly.
- Serve warm with vanilla ice cream if desired.
Notes
Nutrition
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