1. Can I use canned or frozen peaches for gluten-free peach cobbler?

Yes, you can use canned or frozen peaches if fresh ones aren’t in season. For canned peaches, drain them well and check for added sugar. For frozen peaches, thaw and drain any excess liquid before using. Either option works perfectly and gives a delicious, juicy filling.

2. What’s the best gluten-free flour for peach cobbler?

The best gluten-free flour for cobbler is a 1:1 baking blend that includes rice flour, potato starch, and xanthan gum. These blends mimic the texture of wheat flour and ensure the topping bakes up light and tender. Avoid single flours like almond or coconut alone, as they may not provide the right structure.

3. How do I keep the cobbler topping from being too dry or dense?

Start by using cold butter and don’t overmix the dough. If your gluten-free flour blend absorbs a lot of liquid, add a splash of milk until the dough is just moist. Brush the top with milk before baking for extra tenderness and golden color. Always let the cobbler rest after baking to help the topping set.

4. Can I make this peach cobbler dairy-free as well?

Absolutely! Substitute plant-based butter or coconut oil for regular butter and use non-dairy milk like almond, oat, or soy. The result is a gluten-free, dairy-free peach cobbler that everyone can enjoy.

Gluten-Free Peach Cobbler: 1 Family Recipe, Endless Joy

Description

Gluten-free peach cobbler is more than a dessert—it’s a symbol of togetherness at our family table, blending Greek, Polish, and Southern traditions into a warm, golden, and comforting treat. Every bite is pure nostalgia, juicy peaches and a crisp topping, all gluten-free and full of love.

Ingredients

Scale

6 cups fresh, ripe peaches (peeled and sliced) or use thawed frozen or well-drained canned peaches
1/2 cup granulated sugar or coconut sugar
2 tbsp cornstarch or arrowroot
1 tbsp lemon juice
1/2 tsp ground cinnamon (plus extra for topping)
1 1/4 cups 1:1 gluten-free flour blend (with xanthan gum)
1/4 cup almond flour (optional, for richness)
1/3 cup sugar (or coconut sugar, monk fruit, etc.)
2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter (or plant-based butter/coconut oil for dairy-free)
1/2 cup milk (dairy or any non-dairy)
1 tsp vanilla extract
Optional: coarse sugar or cinnamon-sugar for sprinkling on top

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Instructions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a bowl, toss peaches with 1/2 cup sugar, cornstarch, lemon juice, and 1/2 tsp cinnamon. Spread evenly in the dish.
In a separate bowl, combine gluten-free flour blend, (optional) almond flour, 1/3 cup sugar, baking powder, and salt.
Cut cold butter into dry ingredients with a pastry blender or fingertips until mixture resembles coarse crumbs.
Add milk and vanilla, stirring gently just until the dough comes together.
Drop spoonfuls of dough evenly over peaches. Some fruit showing is perfect.
Brush topping with milk and sprinkle with extra cinnamon or coarse sugar if desired.
Bake 35–40 minutes, until peaches bubble and topping is golden brown.
Cool at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

• Use canned or frozen peaches if fresh are unavailable—just drain well.
• For dairy-free, use plant-based butter and non-dairy milk.
• Don’t overmix topping; keep butter cold for best texture.
• Add extra cornstarch if peaches are very juicy.
• Try swapping peaches for nectarines, berries, or plums.
• Let cobbler rest before serving for perfect, set filling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American, Gluten-Free

Nutrition

Serving Size: 1/8 cobbler
Calories: 210
Sugar: 19g
Sodium: 220mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 2g
Cholesterol: 18mg