Gluten-Free Peach Cobbler

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5 from 1 vote

Gluten-Free Peach Cobbler

Prep Time20

Cook Time30

Resting Time20

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Cobbler, Crisp, peach, Peach cobbler, Peach crisp

Servings:

Calories: 308kcal

Author: Alina Eisenhauer

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 90-120g
Canned 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

Thickeners

Adjust the amount of thickener as needed and to your liking. If after adding the slurry and cooking it is not as thick as you would like you can mix up a little more slurry and add as much as you need to reach your desired thickness.

Recommended Dairy-Free Options (choose one)

Full-Fat Canned Coconut Cream (not sweetened), well stirred

Adds a rich, slightly sweet flavor and tender texture

Choose a brand with no added gums for best results

May add a slight coconut flavor (delicious with peach!)

Soy or Almond Cream (like Silk Heavy Whipping Alternative)
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

Nutrition