“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
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.)
Top photo: Topping spooned over peach mixture. Bottom photo: Topping after it has been smoothed a little with a silicone spatula.
Gluten-Free Peach Cobbler Recipe
Ingredients
For the filling:
- 2½ cups fresh peaches or frozen peaches that have been thawed to room temperature (ripe but still firm, peeled and sliced)
- 1 tbsp lemon juice
- ¼ cup water
- 1 tbsp arrowroot flour (can also use tapioca flour or non-GMO cornstarch)
- ½ tsp vanilla extract (how to make vanilla extract)
- 1½ tbsp maple syrup (4½ teaspoons)
For the topping
- 1 cup blanched almond flour
- ½ tsp baking powder (how to make baking powder)
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon
- 1 pinch ground nutmeg (optional)
- 4 tbsp melted butter (or coconut oil if dairy-free)
- 3 tbsp maple syrup
- 1 large egg
- ¼ tsp vanilla extract
Instructions
- 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.
Nutrition
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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This looks delicious! I may have to try it soon!
This looks awesome!
Did you peel the peaches?
If so, can you share how you do it?
This picture has me drooling! It looks so good! Will have to make it soon.
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!
Katie
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!
Katie
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!
This looks yummy !! I don’t do eggs, Is there a substitute for eggs you could suggest ?
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!
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!
Would frozen peaches work in place of fresh?
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.
Yes, so sorry about that! Looks like my notes from another recipe were also imported by accident. It should be 25-30 minutes. Just corrected the recipe. 🙂
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????
Oh, thank you for catching that! It looks like another section of my notes was imported by mistake somehow. It should be 25-30 minutes – just corrected the recipe.
I made 2 batches this afternoon…
4 adults and 6 kids devoured it!!!
Great recipe!!?
The nutritional info lists everything as 0. Do you have that info?
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?