Description
This Gluten Free Peach Cobbler recipe offers a delightful, naturally sweet dessert featuring juicy peaches and a tender gluten-free biscuit topping. Perfectly spiced with cinnamon and nutmeg, this cobbler is an inviting treat that caters to gluten-sensitive diets without compromising on flavor or texture.
Ingredients
Scale
Peach Filling
- 2 ½ – 3 lbs. peaches (about 7-8 medium-sized), peeled and sliced
- ½ cup coconut sugar (or regular white sugar)
- 2 Tbsp. cornstarch (or tapioca starch)
- 1 tsp. lemon juice
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
Biscuit Topping
- 6 Tbsp. butter (room temperature, cut into cubes)
- 1 ½ cups gluten-free 1-to-1 flour blend
- ⅔ cup coconut sugar (or regular white sugar)
- 1 ½ tsp. baking powder
- ⅓ tsp. salt
- ⅓ cup milk (cashew or almond milk)
Instructions
- Preheat oven: Preheat your oven to 375 °F (190 °C) to prepare for baking the cobbler.
- Prepare peach filling: In a large mixing bowl, combine the sliced peaches, ½ cup coconut sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss well to coat the peaches evenly. Transfer this mixture into a greased baking dish, spreading it out evenly.
- Make biscuit topping: In another bowl, mix together the gluten-free flour blend, ⅔ cup coconut sugar, baking powder, and salt. Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined to form a soft dough.
- Assemble and bake: Drop spoonfuls of the biscuit dough evenly over the peach filling in the baking dish. Make sure to cover most of the filling, but it’s okay if some peaches peek through. Place the baking dish in the preheated oven and bake for 35-40 minutes or until the biscuit topping is golden brown and cooked through, and the peach filling is bubbly.
- Cool and serve: Remove the cobbler from the oven and let it cool for about 10-15 minutes before serving. This allows the juices to thicken slightly and the cobbler to set. Serve warm, optionally with your favorite vanilla ice cream or whipped cream.
Notes
- You can substitute the coconut sugar with regular white sugar for a more traditional sweetness.
- Using tapioca starch instead of cornstarch also works well as a thickener for the peach filling.
- For the milk, cashew or almond milk keeps this dessert dairy-free and suits those with lactose intolerance.
- This recipe is naturally gluten free when using a certified gluten-free flour blend.
- Peel peaches easily by blanching them in boiling water for 30 seconds, then transferring to ice water to slip off skins.
