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3.95 from 20 votes

Gluten-Free Peach Cobbler Recipe

This gluten-free cobbler can be eaten warm or chilled. Really, you really can't go wrong with cobbler. 
Prep Time 20 minutes
Servings 9
Calories 1398kcal
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 8x8 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.
  • Baked for 25 - 30 minutes, or until deep golden brown on top.


Calories: 1398kcal | Carbohydrates: 95g | Protein: 31g | Fat: 106g | Saturated Fat: 35g | Cholesterol: 306mg | Sodium: 776mg | Potassium: 524mg | Fiber: 12g | Sugar: 59g | Vitamin A: 1669IU | Vitamin C: 6mg | Calcium: 483mg | Iron: 5mg