Gluten Free Peach Cobbler is a gooey combination of fresh peaches and a cinnamon gluten free cobbler topping. Top with your favorite ice cream or whipped cream for the perfect dessert.
It’s the end-of-summer version of my almond flour berry cobbler. And it’s so good!
Warm fruity desserts with homemade ice cream are the best! Berry cobbler, mixed berry crisp and warm gluten-free 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!). Fresh juicy peaches make the best dessert.
You could even buy a few extra peaches and make this rich and creamy peach ice cream too. No such thing as too many peaches in the summer!
Why You’ll Love This Almond Flour Peach Cobbler
Easy recipe: Quickly make the filling of this easy gluten free peach cobbler, and place it in an even layer at the bottom of the dish. Then plop the topping on top. It’s one of the easiest desserts!
Delicious dessert for summer: This is a favorite dessert of ours in summer time, especially.
Fresh summer peaches: This gluten free peach dessert is our favorite way to enjoy a favorite fruit of ours.
Gluten-free and dairy-free: Utilize grain-free flours like almond flour to make the best gluten-free peach cobbler.
Looking for a crisp version of this cobbler? My gluten-free berry crisp or healthy apple crisp is drool-worthy.
Ingredients You Need
- Peaches: You’ll want to use large ripe peaches for the best results.
- Coconut sugar: Packed light brown sugar or any of these substitutes for coconut sugar work as well.
- Pure maple syrup: Makes a great natural sweetener.
- Tapioca starch/flour: A blend of gluten-free flour blend of almond flour and tapioca flour keeps this recipe gluten-free and paleo.
- Lemon juice: The lemon juice adds a little tang to this sweet treat.
- Vanilla extract: For flavor.
- Spices: Ground cinnamon, ground nutmeg, and salt.
- Blanched almond flour: For gluten-free baking. Otherwise, you can use all purpose flour.
- Baking powder: Used as a leavener.
- Cinnamon and Ground Nutmeg: The warm spice of the cinnamon and ground nutmeg adds so much flavor to the cobbler topping.
- Almond milk: You can substitute with coconut milk.
- Butter: Use vegan butter or coconut oil as a substitute.
- Whipped cream or vanilla ice cream: The only thing to make the best cobbler even better is to top it with whipped cream or ice cream!
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 stops them from cooking. You’ll be able to pull the skin off with your hands.
Another option: use a potato or vegetable peeler to peel the skin off. If the peaches are really ripe it’s a little trickier, but still works!
The Gluten Free Flour
I opted to create my own gluten-free flour blend of almond flour and tapioca flour to 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. We use Bob’s red mill flours for most of our gluten-free recipes.
- 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
Make the peach cobbler filling: Add the peach slices, coconut sugar, maple syrup tapioca flour, lemon juice, vanilla, cinnamon, and salt in a large mixing bowl. Stir well until the peaches are coated. Transfer to a greased baking dish.
Make the biscuit topping: Add the dry ingredients to a large bowl. Then pour in the milk, butter, vanilla and sugar and stir 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 and the top is golden brown.
Gluten Free Peach Cobbler: Frequently Asked Questions
If your fruit 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 topping, however, the distinction is the kind of topping. A cobbler has a layer of drop biscuits on top while a crumble is topped with a crumble topping (kind of like in these blueberry muffins with crumb topping) . This gluten-free peach cobbler recipe is topped with the traditional biscuits while a crisp recipe like our 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. We also love to top it with our favorite vanilla ice cream for the perfect gluten-free cobbler!
If you’ve got extra peaches you could turn this into a gluten-free peach crisp, or better yet, a peach cobbler pound cake. It’s a moist cake with cinnamon-flavored peach filling running through the center!
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This recipe also freezes well for up to 3 months. Thaw overnight and reheat in the oven at 350°F until warmed through. Cover with foil to avoid it over-browning.
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 Almond Flour Desserts
Almond Flour Peach Cobbler
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Ingredients
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 almond milk or coconut milk
- 3 1/2 tablespoons melted butter, vegan butter or coconut oil
- 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
Instructions
- 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, maple syrup, tapioca starch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Transfer to the prepared baking dish.5 cups peeled and sliced peaches, 1/4 cup coconut sugar, 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
- In a different medium bowl, combine the almond flour, tapioca starch (flour), baking powder, milk, melted coconut oil, vanilla extract and 1½ tablespoons coconut 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.1/2 cup blanched almond flour, 1/2 cup tapioca flour/starch, 2 teaspoons baking powder, 3 1/2 tablespoons almond milk or coconut milk, 3 1/2 tablespoons melted butter, vegan butter or coconut oil, 2 teaspoons vanilla extract, 1 1/2 tablespoons coconut sugar
- In a small bowl, combine 1½ tablespoons of coconut sugar and ½ tablespoon of cinnamon together, then sprinkle over the top of the almond flour dollops.1 1/2 tablespoons coconut sugar, 1 teaspooon cinnamon
- 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
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi. Can you substitute avocado oil for coconut oil in the topping ?
Looks great, can’t wait to try it!
Let me know when you do!