Easy Gluten-Free Peach Cobbler Recipe

Heather Dessinger

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Gluten-free peach cobbler recipe in baking dish

Hey, if you have any produce that is too ugly to sell, set it aside for me and I’ll buy it next week.” <– Over the years, that little phrase has yielded so many awesome deals at my local farmers market. Twenty pounds of tomatoes for twenty bucks, buckets of cucumbers for pickling, and loads of fresh herbs. It works for sweet, juicy peaches, too . . . the ones that aren’t perfect, anyway.

We eat all we can and I preserve the rest by dehydrating them for snacks or making peach freezer jam. Getting back to the “eat all we can” part, though, this Southern-style, gluten-free peach cobbler is one of our favorite summer desserts.

I have always loved the look of cobbler. It’s rustic and homey – always inviting you to take another bite. Rumored has it that it’s named “cobbler” because the topping is cobbled together over the fruit in a way that resembles old-fashioned cobble stone streets.

Unlike the version from my childhood – which was topped with Bisquick – this recipe melds the light buttery flavor of these gluten-free homemade biscuits (slightly adapted) with cinnamon, vanilla, and heaps of naturally sweetened peaches. It’s easy to make, too. I can easily throw it together in a pinch for guests when I’m short on time.

Peach filling mixture with topping ingredients ready to be mixed together

Peach filling mixture with topping ingredients ready to be mixed together

Because it travels well, it’s also great for picnics, potlucks, and family get-togethers. Top it with a dollop of whipped cream or a scoop of fresh homemade vanilla ice cream, or let it shine on its own. (It will!)

Gluten-Free Peach Cobbler: Quick Baking Tip

When I scoop spoonfuls of the topping over the peach mixture before baking, I leave a little space between the spoonfuls. This method allows some heat to escape from the peach mixture during baking, which prevents the peaches and topping from “steaming” and becoming soggy. I also think it’s pretty to have some of the peaches peeking out, too.

After I spoon the batter over the peaches, I smooth it out a little bit with a spatula. (See photos below.)

Unbaked peach mixture with topping spooned over the top.

Top photo: Topping spooned over peach mixture. Bottom photo: Topping after it has been smoothed a little with a silicone spatula.

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4.05 from 24 votes

Gluten-Free Peach Cobbler Recipe

Cinnamon, vanilla, & heaps of fresh peaches meld beautifully with the buttery, sweet biscuit topping in this easy summer dessert.
Prep Time 20 minutes
Servings 9
Calories 173kcal
Author Katie Peters


For the filling:

For the topping


  • Preheat the oven to 350°F. 

To make the peach filling:

  • Place the peach slices, water, and lemon juice in a large saucepan and simmer for 10 minutes, stirring occasionally.  While the peaches are simmering, get out two bowls for the dry/wet ingredients used to make the topping. 

To make the topping:

  • Combine dry ingredients in a medium bowl (almond flour, baking powder, salt, ground cinnamon, and ground nutmeg if using.) Set aside. 
  • In a separate bowl, whisk together the rest of the topping ingredients – melted butter (or coconut oil), 3 tablespoons of the maple syrup, 1 egg and ¼ teaspoon vanilla extract. Set aside. 

Bringing it all together:

  • When the peaches are done simmering, place them in an 8×8 baking dish. Sprinkle the peaches with 1 tablespoon arrowroot flour (or tapioca flour/cornstarch) and drizzle in 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Stir together until everything is combined. 
  • Next, add the wet ingredients for the topping to the bowl that contains the dry ingredients for the topping. Stir together until well combined.
  • Scoop spoonfuls of the topping over the peach mixture. As mentioned above, it's best to leave a little space between the spoonfuls to allow some heat to escape from the peach mixture during baking. This prevents the peaches and topping from "steaming" and becoming soggy.
  • After you have spooned the batter over the peaches, smooth it out a little bit with a spatula.
  • Bake for 25 – 30 minutes, or until deep golden brown on top.


Serving: 1serving | Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 87mg | Potassium: 109mg | Fiber: 2g | Sugar: 10g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
gluten free peach cobbler recipe

More Summer Fruit Recipes

AIP Baked Peaches & Plums With Vanilla – This recipe is proof that desserts don’t have to be complicated to be delicious!

Fruit Pizza Recipe – The  cookie crust of this fruit pizza is soft and buttery, yet sturdy enough to pile a lot of fruit on. I’ve also included a recipe for light and fluffy homemade whipped topping.

Cherry almond ice cream -This recipe was a happy accident of sorts. I promised my littles a movie and homemade ice cream, then damaged my rotator cuff while paddle boarding. If you’ve ever broken a promise to three excited kids, you know exactly what happened next. I made the ice cream with one arm. Basically, I dumped a bunch of stuff in the ice cream maker and hoped for the best, and this is what came out!

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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20 thoughts on “Easy Gluten-Free Peach Cobbler Recipe”

  1. Hello Devin!
    Instead of using almonds, just use more flour – about 3/4 cup and then add an additional 2 tablespoons butter. It won’t be exactly the same, but it will be more a cobbler topping.

    Instead of Coconut Sugar, you can use Rapadura or Sucanat. 🙂

    Hope this helps!

  2. This looks delish and since I’m having a lot of peaches in my fridge right now I’d really like to try making it, but I don’t have any grain flour at hand. I only have coconut flour and almond meal. Can I substitute those for the sprouted flour? Thank you!

    • Hello Lan,

      I have not tried the recipe this way, but if you did a mix of half coconut flour, half almond flour – I think you would get pretty good results. 🙂

      Let us know how it goes!

      • Thanks Katie for the reply. I ended up not making it the past days, and tomorrow I’ll be able to go buy some sprouted flour, so I think I’ll try your original version first. 🙂 Can’t wait!

      • I made this recipe last weekend with sprouted spelt flour and frozen blueberries, and paired it with coconut milk vanilla ice cream. It is not everyday that I make a decent dessert :D, but those were sooo good together! Thanks for the recipe – definitely a keeper!

          • I’ve used unsweetened applesauce as an egg substitute with good results. Use 1/4 cup per egg. It may not brown as much but it won’t impact the flavor like banana would. You can use either. If you like yogurt, that would work too. I personally prefer applesauce the best. I hope that helps!

  3. I’ve never been a peach lover – so I really don’t have peach recipes. But someone just gave me a bunch of fresh peaches off their tree. This sounds like a wonderful solution to my dilemma I love cobblers!

  4. Sounds yummy HOWEVER
    Confusing directions under the topping step #3
    In a 350 degree oven, bake for one hour. Remove from oven and allow to cool. Serve warm out of the oven with ice cream or chilled with a big dollop of whipped cream! <- pretty sure this was from another recipe.

    Then under bringing it all together
    After you have spooned the batter over the peaches, smooth it out a little bit with a spatula.
    Baked for 25 – 30 minutes, or until deep golden brown on top.

  5. Directions in “To make the topping” section state “In a 350 degree oven, bake for one hour. Remove from oven and allow to cool.”, and then “Bringing it all together” section states “Baked for 25 – 30 minutes, or until deep golden brown on top.” Which is it????

  6. Oh I was so excited. It looked and sounded so good! Then I saw the recipe calls for almond flour. So sad. Maybe you can come up with one that is nut free as well for those with nut allergies, please?