This gluten-free peach cobbler is everything you crave in a summer dessert—juicy, sweet peaches bubbling beneath a fluffy, golden gluten-free biscuit topping. It’s quick to make with simple ingredients and will fill your kitchen with the warm, sweet smell of fresh-baked cobbler. Whether you use fresh, frozen, or canned peaches, this recipe is a keeper for any time of year.
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❤️ Sandi’s Summary
1. This cobbler is full of juicy peach flavor with a warm brown sugar sauce and buttery topping—comfort in every bite.
2. Make this fruity gluten-free cobbler year-round! Use fresh, frozen, or canned peaches depending on what you have on hand.
3. The ingredients are pantry-friendly and easy to find at any grocery store.
4. You can bake it in a cast iron skillet, 8×8 pan, or Dutch oven.
5. [👉 Jump to Recipe]
When my son joined the Boy Scouts, Mr. Fearless Dining started reminiscing about his favorite camping dessert—Dutch oven peach cobbler. Back then, they would layer biscuit dough and peaches over the coals. We wanted to recreate that cozy, nostalgic flavor at home, but gluten-free and oven-friendly.
When I first made this recipe way back in 2016, I didn’t have a Dutch oven, so I made this gluten free version as close as possible to the original. I hope you love this gluten free peach cobbler recipe as much as my family does.
This version comes pretty close! It’s been a hit with my family and readers for years. If you love fruity desserts, you might also enjoy my Gluten-Free Peach Muffins or these Gluten-Free Strawberries and Cream Scones. If you want a super easy cobbler recipe, this Gluten-Free Cake Mix Cobbler is delicious!
Allergen Information and Substitutions:
This homemade peach cobbler is naturally gluten-free, soy-free, oat-free, and easy to adapt for other allergies and dietary needs:
- Dairy-free: Use a plant-based butter like Miyoko’s or Earth Balance.
- Nut-free: Omit the optional slivered almonds.
- Refined sugar-free: Use coconut sugar instead of brown sugar.
- Corn-free: Swap cornstarch for arrowroot or tapioca
- Gum-free option: If you can’t have xanthan or guar gum, use my DIY Gluten Free Flour Blend in this recipe.
- If you are grain-free and prefer a paleo cobbler topping, try this easy Paleo Biscuits recipe!
Ingredient Notes:
This recipe is designed to be flexible. Whether you’re using peaches picked fresh from the farmer’s market or a bag from your freezer, it will still taste like summer in a dish. For the full list of ingredients and amounts, please go to the recipe card below.
- Fresh Peaches – You can use white or yellow peaches. No need to peel them unless you prefer! See the FAQ below for ripening tips. Frozen or canned peaches work too—just make sure to read the FAQ for adjustments below.
- Brown Sugar – Adds rich, caramel-like depth to the peach filling. You can use coconut sugar for a refined sugar-free version, but the flavor will be more subtle.
- Cornstarch – Thickens the peach juices as they bake. If you’re corn-free, swap in arrowroot starch or tapioca starch at the same ratio.
- Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. That doesn’t mean others will not work. I just have not tested other flours. Other blends will work, but you may need to tweak the dough moisture levels. If your blend doesn’t include xanthan gum, see below.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. See the substitutions below for a gum-free option.
- Butter – Use unsalted butter for better flavor control. For dairy-free, use your favorite plant-based butter.
- Eggs – Bind the topping together. Use a large egg. I haven’t tested egg replacers in this cobbler, but let me know if you try one!
- Milk or Non-Dairy Milk – I used almond milk, but other types of dairy-free kinds of milk and regular milk all work, but I do not recommend canned coconut milk.
- Almonds (Optional) – A fun topping for crunch and a bit of protein. Leave them out if you are nut-free.
How to Make Gluten-Free Peach Cobbler (Step-By-Step)
Note From My Gluten-Free Kitchen: Every gluten-free flour blend behaves a little differently, especially with fruit-based bakes like cobblers. If your biscuit topping looks too dry or too wet, don’t worry—just adjust with a bit more milk or flour. I always recommend checking your batter against the step photos for visual cues.
Step 1: Wash and dry your peaches. Slice them thinly—no need to peel the peaches unless you prefer to.
Step 2: Add the peach slices to a large mixing bowl. Stir in the brown sugar and melted butter until the peaches are well coated.
👀 Sandi Says: Don’t have ripe peaches? See below in my FAQ on how to ripen peaches quickly! I also talked about using frozen peaches in this easy peach cobbler with canned peaches.
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Step 3: In a separate bowl, whisk together the dry ingredients for the topping (gluten-free flour, sugar, baking powder, etc.).
Step 4: In a small bowl, whisk together the wet topping ingredients (egg, milk, melted butter, and vanilla). Pour the wet mixture into the dry and stir until just combined.
Don’t overmix—a few lumps are okay. This helps keep the biscuit topping fluffy.
Step 5: Check your batter. It should look similar to drop biscuit dough—thick but scoopable. If your flour blend absorbs more liquid, add a splash of milk. If it’s too runny, add 1–2 tablespoons of flour.
🔑 Sandi says: Please know that every gluten free flour blend has a different grain-to-starch ratio. You may need to add more flour or liquid to match the batter in my photo.
Step 6: Add the peach mixture to a prepared, greased 8×8 pan. Use a large spoon to spread the peaches around so the entire bottom of the pan is covered.
Step 7: Use a large spoon or cookie scoop to drop the biscuit topping over the peaches. You don’t need to cover every spot—just distribute the dough evenly.
Step 8: Bake the peach cobbler for 25-30 minutes at 350º F. It is ready when the topping is slightly golden and the peaches are bubbling around it.
I know summer can be hot, so feel free to bake this in a large toaster oven or small convection oven. I hope to test this recipe in my air fryer soon, too.
Step 9: Serve warm, optionally topped with vanilla ice cream or whipped cream.
You may also want to try my homemade gluten free peach cake recipe.
Gave this a try and absolutely thrilled with the outcome. Took me back to my grandmother’s kitchen. Thank you sooo much. So simple and sooo delicious!”
Glenda B.
Storage & Freezing Tips
- To store this gluten-free cobbler: Cover leftover cobbler with foil or transfer to an airtight container. Keep in the refrigerator for up to 3 days.
- To reheat: Warm the cobbler in the oven at 300ºF for 10–15 minutes or microwave in 30-second intervals.
- To freeze it: Let the cobbler cool completely. Transfer leftover cobbler to a freezer-safe container like Souper Cubes. Once frozen, it can be moved to a freezer-safe zipper bag. Freeze for up to 2 months.
Reheating from frozen:
Place the frozen cobbler in a baking dish and cover with foil. Bake at 300ºF for 15–20 minutes, or until warmed through.
Peach Cobbler Flavor Variations (Optional)
- Try boozy peaches: Add 1 tablespoon of bourbon or dark rum to the filling for a cozy adult flavor.
- Add berries: Mix in a cup of blueberries, blackberries, or raspberries for a juicy twist. Note blackberry seeds may add too much crunch depending on their size.
- Make it spiced: Add 1/2 to 3/4 teaspoon of ground cinnamon or ginger to the peach mixture for extra warmth.
Frequently Asked Questions:
You don’t have to wait for peaches to ripen on the counter. Place the firm peaches in a brown paper bag for 1–2 days. Adding a banana to the bag will speed up ripening. If you need ripe peaches right now, cut the peaches into slices or chunks, leaving the skin on to extract the flavors. Toss with the sugar, 2 teaspoons lemon juice, and butter and microwave for 3-4 minutes.
Nope! I didn’t peel the peaches in this recipe. It is totally optional. The skin softens during baking, and it adds flavor and color. That said, if you prefer a smoother texture, go ahead and peel them.
Yes! Just thaw them first and drain any excess liquid to prevent the cobbler from getting soggy. If the peaches seem bland after thawing, you can toss in an extra tablespoon of brown sugar.
Absolutely. Look for canned peaches in light syrup or juice. Avoid heavy syrup if possible—it can make the cobbler too sweet. Tip: You can rinse and drain them to reduce sweetness.
Great idea! Just use the crumble topping from my Gluten Free Apple Crisp instead of the biscuit topping in this recipe.
More Gluten Free Summer Desserts:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Fresh Peach Cobbler
Equipment
Ingredients
Fruit Base:
- 6-8 fresh peaches sliced
- ½ cup brown sugar
- 1 tablespoon unsalted melted butter
- 1 tablespoon cornstarch * see note
- ½ teaspoon ground cinnamon
For the Topping:
- 1 ¼ cup gluten free flour blend * see note
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 large egg
- 4 tablespoons melted unsalted butter
- ¾ cup non-dairy or regular milk
- ¼ cup optional sliced almonds
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Instructions
- Preheat the oven to 350º F.
Biscuit Topping:
- In a large mixing bowl, add 1/2 teaspoon ground cinnamon, 1 1/4 cup gluten free flour blend, 1/4 cup brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon sea salt and whisk to blend.
- In a smaller mixing bowl, add 1 large egg, 4 tablespoons melted unsalted butter, and 3/4 cup non-dairy or regular milk. Whisk to blend. Combine the wet and dry ingredients together and let the batter sit while you prepare the peaches.
Peaches Mixture:
- Wash 6-8 fresh peaches, then slice the peaches into slivers. Add the peaches in a large-sized bowl. (I keep the skins on, but you can peel them if you prefer.
- Add 1 tablespoon unsalted melted butter, 1/2 cup brown sugar, 1 tablespoon cornstarch, and 1/2 teaspoon ground cinnamon to the peaches and toss to mix.
- Spray coconut oil (or other light oil) into an 8×8 baking dish. This will help prevent sticking.
- Add peaches to the baking dish. Use a spoon to spread them around the pan evenly. Spoon the cobbler mixture on top of the peaches.
- If you chose to use almonds, sprinkle almonds on top.
- Bake the cobbler for 20-25 minutes until done. You will know it is done when juices are bubbling up and the biscuit topping is slightly golden.
- Serve with whipped cream or ice cream.
Video
Notes
- You can use fresh or frozen peaches in this recipe. Just thaw the frozen peaches before using them. If you use canned peaches, you will want to buy the least syrupy brand you can find and drain the peaches. If you don’t like your cobbler too sweet, you may consider rinsing canned peaches in a colander.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- If your peaches are not ripe, ripening peaches is easy and you can choose how quickly to ripen them. If you have a couple of days, you can place your hard peaches in a brown paper bag. You can also put a banana in the bag, which will help speed this process up because of the ethylene gases.
- This cobbler will keep up to 4 days in an airtight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated from an old 2016 post with newer photos and more details. Here is a photo from that old post.)
I just made this today. After 20-25 min, it still was not done, the batter was still not cooked through, left it in the oven until the top was browning, after taking it out of the oven, and trying it, I found the batter to be dense, like it wasn’t fully cooked, but it was cooked through. I used skim milk in place of almond milk. Could that have been the problem?
Hi Loraine, It is very hard for me to know why this happened without a little more information. What gluten free flour blend did you use?
Hello! This recipe looks so yummy, but I was wondering, would it be fine to use almond flour instead of a GF flour blend?
Hi Josiah. Almond flour by itself won’t work in this recipe. It doesn’t absorb moisture the same way as a gluten free flour blend. Did you see my paleo peach cobbler recipe? It is linked in the cobbler recipe you are looking at and it uses almond flour. Enjoy!
Fast, easy, and delicious!
I added some frozen blackberries that needed used up.
I am so glad you loved the recipe. I love you added blackberries. Thank you!
My youngest son is extremely gluten-intolerant, so having some tested GF recipes that I can make for him has become a priority for me. This looks good.
He is going to love this one Marie, my kids devour it. Thank you so much for stopping by.
I had an abundance of peaches that needed to be eaten quickly and your recipe came to the rescue. It was perfect! My family loved it and I have to say that the crumb topping was divine!
I am so glad you liked this Joanie 🙂 You made my day!
I made this cobbler tonight using fresh local peaches. I used Bob’s Red Mill Gluten free baking mix, which does include xantham gum. A added only dried cranberries as an addition to the written recipe.
It was fantastic, easy to make and a perfect balance of flavors. I will make this again and again and plan to make it next with ripening plum from by backyard tree.
I am so glad you liked this cobbler Marsha. Thank you so much for taking the time to write :-).
What do I do with the egg, milk, and melted butter in the topping? They aren’t mentioned in the instructions. It says to whisk the dry ingredients.
Hi Angi, I just clarified in the recipe. Mix the wet ingredients in a smaller bowl and add them to the dry ingredients.