Gluten Free Peach Cobbler is a delicious combination of fresh peaches, cinnamon and a gluten free cobbler topping. Top with your favorite ice cream or whipped cream for the perfect summer dessert.
Warm fruity desserts with vanilla ice cream is the best! Berry cobbler, mixed berry crisp and warm apple crisp are some of my favorites in the summer. I couldn't let peach season go by without making a gluten free peach cobbler (which happens to be paleo and vegan too!)
How to easily peel peaches
Boil a pot of water and use a slotted spoon to carefully lower 2-3 peaches into the water. Leave them in the water for approximately 30 seconds then use the slotted spoon to immediately transfer them to an ice bath (a bowl filled with water and ice). This shocks the peaches and stoops them from cooking. You'll be able to pull the skin off with your hands.
Another option: use a potato/vegetable peeler to peel the skin off. If the peaches are really ripe it's a little more tricky, but still works!
The gluten free flour
I opted to create my own gluten free flour blend of almond flour and tapioca flour to not only keep this recipe gluten free, but also paleo.
- Blanched almond flour: This is almond flour that's made from peeled almonds and is more neutral in color and flavor.
- Tapioca starch: this is an affordable gluten free flour that's also used as a substitute for cornstarch in recipes! It's why this flour is in the cobbler topping and the fruit mixture to help thicken the peaches
How to make gluten free peach cobbler (4 simple steps)
- Make the filling: stir all of the filling ingredients together in a medium bowl then transfer to a greased baking dish.
- Make the topping: combine all of the cobbler ingredients in a medium bowl until no clumps remain. It will be somewhat wet at first and start to thicken up. Dollop by the spoonful over the peach mixture. It's okay if some peaches are showing.
- Sprinkle with cinnamon sugar: combine the coconut sugar and cinnamon in a small bowl, then sprinkle over the top of the almond flour dollops.
- Bake: Bake at 350°F for 32-37 minutes, or until a toothpick inserted in the center comes out clean.
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If your cobbler has a gummy texture it's usually a result of using canned peaches or overcooking the cobbler. This gluten free peach cobbler most likely won't come out gummy because we aren't using canned peaches! Just keep an eye on the cook time as oven temps can vary.
A cobbler and crumble are similar because they're both fruit-based desserts with a toopping, however, the distinction is the kind of topping. A cobbler has a layer of drop biscuits on top while a crumbly is topped with a crisp-like topping that is fine and crumbly. This gluten free peach cobbler is topped with the biscuits while this healthy apple crisp, strawberry rhubarb crisp and gluten free berry crisp have more crumble toppings.
We like to make this coconut whipped cream for the top. You cold also buy your own whipped cream or dairy free whipped cream. One of our other favorites is a good vanilla bean ice cream!
Note: this recipe was updated on 6.24.21 with ingredient updates and new images.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More favorite fruit desserts:
Gluten Free Peach Cobbler
For the peaches
- 5 cups peeled and sliced peaches (8-10 large peaches)
- 1/4 cup coconut sugar (packed light brown sugar works too)
- 2 tablespoons pure maple syrup
- 1 tablespoon tapioca starch/flour
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the gluten free cobbler
- 1/2 cup blanched almond flour packed
- 1/2 cup tapioca flour/starch
- 2 teaspoons baking powder
- 3 1/2 tablespoons dairy free milk
- 3 1/2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons coconut sugar
Cinnamon sugar topping
- 1 1/2 tablespoons coconut sugar
- 1 teaspooon cinnamon
- Whipped cream or vanilla ice cream to top
- Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
- To make the filling, in a large bowl, stir the peaches, sugar, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Transfer to the prepared baking dish.
- In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar. Mix together with a wooden or rubber spatula until no clump remain. It will be somewhat wet at first and start to thicken up. Dollop by the spoonful over the peach mixture. It's okay if some peaches are showing.
- In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the top of the almond flour dollops.
- Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with ice cream or whipped cream