Gluten Free Peach Cobbler

A white bowl of golden peach cobbler with vanilla bean ice cream scoop.

5 from 1 vote

Sweet summer peaches shine in this easy gluten-free pour-over style peach cobbler. Fresh fruit is lightly sweetened and thickened, then topped with a simple batter that bakes into a golden, tender crust. Great with a scoop of vanilla ice cream.

Prep Time1

Cook Time50

Cooling time30

Total Time2 20

Course: Dessert

Cuisine: American

Servings:

Calories: 385kcal

Author: Sally Cameron

Equipment

9x9 2 ½ quart baking dish

Ingredients

For the cobbler batter

⅔ cup whole milk or use buttermilk
1 teaspoon lemon juice or white vinegar skip if using buttermilk
1 cup GF flour blend with xanthan gum King Arthur M4M
3 tablespoons natural cane sugar or regular white sugar or monk fruit /allulose blend for lower sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
4 tablespoons unsalted butter melted
1 large egg
1 teaspoon vanilla extract

For the cobbler filling

4 ½ - 5 pounds fresh peaches about 12 medium
⅓ cup natural cane sugar or regular white sugar or monk fruit /allulose blend for lower sugar
2-3 tablespoons cornstarch
1 teaspoon vanilla extract

Instructions

Pre-heat oven and prep dish

Preheat oven to 350°F (175°C). Butter or spray a 9x9-inch, 2 ½ quart baking dish. If you use an 8x8 3-quart dish, place a tray with foil underneath to protect from possible overflow.
Add 1 teaspoon of lemon juice to the milk and allow it to stand 5-10 minutes to curdle or acidulate. If using buttermilk, skip this step.

Peel Peaches

Use the blanch-and-shock method to peel peaches. Start a medium pot of water to boil and set up an ice bath by filling a large bowl half full of ice and cold water.
Slice about a 2" long, shallow X in the bottom of the peaches. When the water is boiling, add a few peaches at a time to the boiling water and blanch for 30-40 seconds. Remove the peaches to the ice bath for another 15-30 seconds, then drain on a kitchen towel or paper towels. Peel with a paring knife or your fingers. Repeat with all of the peaches.

Make the batter

In a medium bowl, whisk together the dry ingredients - flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the wet ingredients - melted butter, acidulated milk, egg, and vanilla.
Pour wet ingredients into dry and whisk until smooth. For gluten-free flour, let the batter rest for 20 minutes at room temperature while you finish the peaches.
Batter note - The batter may thickens as it rests. If it feels too stiff to pour, stir in 1–2 tablespoons extra milk, one at a time, until slightly more fluid and pourable.

Assemble the peach cobbler

Slice the peaches into ¼" - ½" slices. Add sugar, cornstarch, and vanilla to a bowl and mix, then add the peaches and toss gently to completely coat. Spread the peach mixture evenly in the prepared baking dish. Pour the batter evenly over the top, it will bake up over the fruit.

Bake cobbler

Bake for approximately 50 minutes, until the top is golden and a toothpick inserted into the batter comes out clean. Timing may vary as ovens vary.

Cool and serve

Cool for at least 10 minutes before serving to allow juices to set. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Video

Notes

Sweetener Note: If using monk fruit/allulose sweetener for a lower-sugar option, the topping will brown better if you use a little regular sugar on top. For the best color and caramelization, sprinkle the top with a little regular sugar before baking if desired.

Nutrition Note: This recipe’s nutrition calculation is based on using natural cane sugar. If you make it with monk fruit sweetener instead, subtract approximately 16.7 g carbohydrates per serving (based on ⅓ cup + 3 tablespoons sugar divided into 6 servings). That is 100 grams of carbs per the whole cobbler.

Cornstarch – The 2 tablespoons in the recipe lightly thicken the peach juices. If your peaches are especially ripe and juicy, add up to 1 additional tablespoon for a slightly thicker filling.

Nutrition