This Gluten Free Peach Cobbler is made with fresh peaches, cinnamon and a gluten free cobbler topping you will drool over. Your friends and family won't even know it's gluten free!
Print Recipe
3.36 from 45 votes

Gluten Free Peach Cobbler

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 12
Author: Molly Thompson

Ingredients

  • 10-12 medium peaches peeled and cut into 2 inch chunks
  • 1/4 cup 50g packed light or dark brown sugar
  • 1/4 cup pure maple syrup
  • 1 Tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups gluten free flour blend I used Pillsbury
  • 1/2 cup granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 2/3 cup cold buttermilk
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • cinnamon sugar topping: 3 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
  • optional topping: ice cream or whipped cream

Instructions

  • Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside.
  • To make the filling, in a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Pour filling into prepared baking pan and bake for 10 minutes. Remove from the oven and set aside to prepare the topping.
  • Whisk the gluten free flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutteror two forks, cut the butter into the mixture until its similar to a coarse meal. Slowly drizzle in the buttermilk, stirring until combined. Gently flatten out handfuls of the dough and place on top of the peach feeling in a somewhat even layer. Some peach filling showing is okay.
  • Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar topping.
  • Bake for 43-47 minutes, or until lightly browned and biscuit topping is cooked through. Allow to cool in the pan on a wire rack for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  • Baked cobbler can be stored in the freezer for up to 3 months. Remove and allow to set at room temperature for 1 hour then bake at 350°F for 30-35 minutes.