Gluten-Free Peach Cobbler (Fresh, Frozen, or Canned Peaches)
If you’re looking for the best gluten-free peach cobbler, this is it! Juicy summer peaches are baked under a tender, golden biscuit topping made with a 1:1 gluten-free flour blend. Whether you use fresh, frozen, or canned peaches, this cobbler comes out perfectly every time—and it’s so easy to make. I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the ultimate gluten-free summer dessert!
Why You’ll Love This Gluten-Free Peach Cobbler
Peach is one of my favorite fruits for baking in the summer. I use it in pies, cobblers, and even homemade ice cream. In this recipe, the filling is precooked for a jammy, spoonable texture that doesn’t get watery in the oven. You can adjust the sweetener to taste based on how sweet your fruit is, and it works beautifully with alternatives like maple sugar or allulose.
I also love adding a touch of ginger and/or almond extract to the filling—two of my favorite flavors to pair with peaches. If you have never tried it, give it a shot! If you like ginger and want to take it a step further, try adding finely chopped crystalized/ candied ginger to the topping.
Tested With Multiple Flour Blends
The biscuit topping is made with your favorite 1:1 gluten-free flour blend and comes together with just a few ingredients. It works great with any commercial blend, but I highly recommend using one of my homemade mixes:
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Flour Blend #1 (Whole Grain): a heartier, more wholesome option
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Flour Blend #2 (Most Popular): a lighter blend that yields an incredibly soft, fluffy crumb
Dairy-Free Friendly
Need a dairy-free version? You’ll find tested substitutions in the recipe notes, including how to swap in homemade Cashew Cream for the heavy cream in the biscuit topping. This makes the cobbler perfect for dairy-free guests while keeping the texture light and tender.
Gluten-Free Peach Cobbler
Ingredients
Filling:
- 1400 g sliced peaches (approx. 6 cups) see prep notes below - measure after prep
- 120 - 150 g granulated sugar ½ to ¾ cup (adjust based on peach sweetness)
- 90 - 120 g peach nectar (juice) or water
- 30 g cornstarch or arrowroot see notes
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but delicious
- ½ teaspoon ground ginger optional but delicious
- Pinch of salt
Topping:
- 250 grams 1:1 gluten-free flour blend
- 75 g granulated sugar plus extra for sprinkling on top
- 2 teaspoons baking powder
- ½ teaspoon salt
- 280 grams heavy cream or dairy-free alternative
- 1 teaspoon vanilla extract
Instructions
Directions for Filling:
- Prepare Peaches based on type:Fresh peaches: Peel (if desired), pit, and slice. Frozen peaches: Thaw completely, drain excess liquid and save 90-120gCanned peaches: Drain well. Use peaches in juice, not syrup. Save 90-120 g juice
- In a large saucepan, combine peaches, sugar, juice, ginger (if using), and salt. Sautee over medium heat until the fruit starts to soften.
- In a small bowl, stir cornstarch into 3 tablespoons cold water to make a slurry. Add to the pan.
- Cook over medium heat, stirring often, until the mixture bubbles and thickens, about 5–8 minutes. Stir in vanilla and almond. Remove from heat.
- Pour the warm filling into a greased 8x11 or 9x13-inch baking dish and spread evenly.
Make Topping:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add vanilla to the heavy cream.
- Pour half of the cream mixture into the flour and stir a few times. Add the rest and gently stir until a mostly-cohesive dough forms.
- Use your hands to gently press and squeeze the dough together in the bowl until no dry patches remain. Do not overmix—the dough should be clumpy and rustic, not smooth.
- Drop heaping spoonfuls of biscuit dough over the warm peach filling, leaving a few gaps to allow steam to escape.
- Sprinkle the top with a little extra sugar for crunch. Set aside while the oven pre-heats.
- Preheat oven to 375°F (190°C).
- Bake for 30 minutes, or until the topping is golden and the peach filling is bubbling up around the edges.
Notes
These replicate dairy cream most closely Ideal for a biscuit with a neutral flavor and soft crumb Cashew Cream Rich, neutral, and works beautifully in baked goods Easy to make using my cashew cream recipe