This homemade gluten free peach cobbler, made with fresh peaches, just tastes like summer! It’s so fresh and juicy, and we’re topping it with the most buttery biscuits.
Okay, so before writing up this recipe I had never actually made any kind of cobbler. I know, that’s crazy, right? Because it’s simply SO delicious and really not that difficult.
But when I was recently putting together a Costco order for delivery, something inside me compelled me to add 5 pounds of fresh peaches to my cart (not that I’m against keeping things easy with canned peaches, as evidenced by my peach upside down cake, but you will need fresh peaches for this recipe). And another something else inside me said: you need to make gluten free peach cobbler.
So one Saturday morning, while Matt was out golfing, I set out to test this gluten free peach cobbler recipe. I went in with low expectations and kind of assumed that I would need to try this one a few times before perfecting it — simply because of my limited experience with cobbler. But after that first warm and juicy bite, I just knew. This was it.
Everything about this peach cobbler just screams summer to me. The peaches are so fresh and delicious. And really, you could substitute or add any other fruits to the mix as your heart desires!
Why You’ll Love This Gluten Free Peach Cobbler…
- The fresh peach filling is so juicy and delicious. We’re not adding too much sugar, so it’s not overly sweet and the tartness of the peaches still shines through. By letting the filling sit for a little while, not only does it thicken but it also really soaks up the brown sugar and cinnamon, giving it almost a syrupy quality.
- The gluten free biscuit topping. I’m pretty sure that’s my favorite part. It’s buttery but, again, not too sweet. It’s just right.
- It’s so much easier than it looks! If you prepare all of your ingredients and read through the recipe before starting, the whole process goes very quickly.
What You’ll Need…
- The fruit: fresh peaches, of course!
- The flavor: brown sugar + cinnamon + salt + lemon juice.
- The thickener: arrowroot (a good cornstarch substitute for those with corn allergies; if you’re not worried about it, you can sub 1:1 with cornstarch).
- The biscuit topping: flour + sugar + baking powder + baking soda + salt + cold, cubed butter + buttermilk.
How To Make Gluten Free Peach Cobbler From Scratch…
To make my homemade peach cobbler, you will want to start with the filling, since it needs to sit for around 10 minutes to thicken. Start by peeling and slicing about 7-8 fresh peaches, and place the slices in a large bowl. Toss the peaches with brown sugar, cinnamon, lemon juice, and salt. Make sure it’s thoroughly combined and let it sit and soak up all of that goodness 🙂
While that’s soaking, get started on the biscuit topping. Whisk together the dry ingredients, then use a pastry blender or two knives to cut in your butter cubes. You should have a crumby mixture at this point. Next, simply pour in the buttermilk and stir with a rubber spatula until your dough forms.
Pour your peaches into a greased 9×13 dish. Then grab handfuls of the dough and place all over the peach filling! I like to shape the dough slightly into flat, round discs (you don’t want balls of dough, so make sure to flatten them). The dough is not meant to cover the filling completely, so you will probably have gaps between your biscuits.
Now you’re ready to bake on 350ºF for about 45 minutes. The biscuits will be slightly golden and, if you insert a toothpick into the center of one, it should come out clean.
This is one of those desserts that is best served right away, preferably still warm from the oven and with a scoop of vanilla ice cream or some homemade whipped cream.
How To Store Homemade Peach Cobbler…
I can almost guarantee that this peach cobbler will get eaten up pretty quickly, too, but if you do find yourself with leftovers, I recommend storing in the refrigerator, covered or in an airtight container.
PS – if you’re a fan of peachy desserts, try my peach upside down cake!
Homemade Peach Cobbler – Gluten Free, Eggless
- 7-8 fresh peaches peeled and sliced
- ½ cup (106g) brown sugar packed
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 tablespoon arrowroot
- 1 tablespoon lemon juice
For the topping:
- 2 cups (296g) gluten free flour (I use Bob's Red Mill 1 to 1)
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (85g) unsalted butter cold, cubed
- ¾ cup (180ml) buttermilk room temperature
- Preheat oven to 350°F and grease a 9×13 pan.
- In a large bowl, thoroughly toss the sliced peaches with the brown sugar, cinnamon, salt, arrowroot, and lemon juice. Set aside to thicken while working on the biscuit topping.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Cut in the butter using a pastry blender or two butter knives until a crumby mixture forms. Add the buttermilk to the dry mixture and stir with a rubber spatula until dough forms.
- Pour the peach filling into the prepared pan. Top with handfuls of slightly flattened dough. Continue until all of the dough is used up and covers the peach filling (though you will have some gaps).
- Bake for 45-50 minutes, or until the biscuit topping is slightly golden in color. Serve right away for best results.
Did you make my gluten free peach cobbler? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!