Gluten Free Peach Cobbler
Gluten Free Living – 2016
Gluten Free Peach Cobbler is another addition to my many, many, many recipes for some version of Peach Cobbler! I based this recipe off my favorite version of Peach Cobbler, although this one runs a very close second. For years this was my favorite, but I have moved on. 🙂 When we lived south of the Metroplex we had an acre lot that had six mature, fruit bearing peach trees. I was always scrambling for ways to use up peaches! What better way than a crisp, cookies, cakes, pies, muffins, breads or bars? We no longer live in that home but we sure enjoyed our peach trees while we had them.
Working with gluten free flours can be tricky. I don’t recommend using coconut flour because it absorbs all the liquid and you usually end up with a globby mess on your hands. A good all-purpose gluten free blend including several different flours like brown rice, tapioca, garbanzo bean, almond meal, amaranth or quinoa is a great place to start. No matter what you do it won’t taste exactly like a recipe made with regular wheat flour, but it gives those with gluten intolerance an option they might not otherwise have.
Back in August, a guy in our Sunday school class lost his sister. I took them a meal as well as offered to organize a funeral meal that served about 50 people. Jeff’s wife, Debra, has Celiac Disease. Her’s is so bad that if a knife is used to cut bread and then used to cut gluten free bread, she will suffer a full blown reaction. Restaurant’s used to cause her a great deal of problems because of utensils being used for multiple purposes and cross-contaminated. I made them a gluten free meal, including a one-dish chicken entree, fruit, and tossed in this cobbler for dessert.
Gluten Free Peach Cobbler is a great alternative for those who need to stay away from gluten. If you have an abundance of peaches on your hands than this is a terrific way to use them up. After all, who doesn’t enjoy Peach Cobbler, especially if it’s served ala mode? I sure do.
Gluten Free Peach Cobbler is delightful.
This is a fabulous peach dessert.
You can eat Gluten Free Peach Cobbler plain or with ice cream. Either way is scrumptious.
Here’s what I did.
I used these ingredients for the peach filling.
Place diced peaches in a mixing bowl. Add sugar, brown sugar, cinnamon, nutmeg, cornstarch and lemon juice.
Stir ingredients to combine.
Pour peach mixture into a greased 9×13″ glass baking dish. Bake in a preheated 400 degree oven for 10 minutes.
I used these ingredients for the topping. This was the only gluten free flour on hand. I highly recommend using a one-to-one equivalent gluten free flour instead.
Place gluten free flour in a mixing bowl. Add sugar, brown sugar, salt and baking powder. Stir to combine.
Cut in cold butter with a pastry mixer until mixture resembles coarse crumbs.
Add boiling water. The process may cause the ingredients to foam.
Stir ingredients to combine.
Remove peaches from oven. Pour topping over top of peaches in baking dish. Sprinkle with Sugar Topping.
Bake at 400 an additional 30 minutes or until topping tests done with a toothpick. Gluten free flour will brown more than regular wheat (all-purpose) flour.
Gluten Free Peach Cobbler is great served hot!
It’s especially good topped with ice cream.
Here’s the recipe.
GLUTEN FREE PEACH COBBLER
(Recipe inspired from my Southern Peach Cobbler)
| Prep Time | 30 mins. |
| Cook Time | 40 mins. |
| Servings |
people
|
- 8 cups peaches peeled and diced
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tsp. cornstarch
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups gluten free all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 sticks unsalted butter cold, (3/4 cup or 12 tbsp.)
- 1/2 cup boiling water
- 3 tbsp. granulated sugar
Ingredients
COBBLER:
TOPPING:
SUGAR TOPPING:
|
|
- Preheat oven to 400°.
- Pare peaches and dice. Place in a large mixing bowl.
- Add sugars, cornstarch, lemon juice and spices and stir to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Pour peach mixture into prepared baking dish.
- Bake for 10 minutes. Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot peaches.
- Sprinkle with Sugar Topping.
- Bake an additional 30 minutes or until peaches are cooked through when tested with a fork, and topping is golden brown.
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened.
- (This mixture is very moist. It is not like a crumb topping).
- Dollop topping over top of hot peach mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
- Sprinkle sugar topping evenly over regular topping before baking.
NOTE: I recommend using a blended all-purpose gluten free flour rather than just one. I do not recommend using coconut flour in this recipe. I also suggest a gluten free flour other than one that's made for pancake mixes.
© Can’t Stay Out of the Kitchen
If you’re looking for gluten free desserts this is for you!
The Sugar Topping bakes into the topping making it nice and crunchy.
Time to eat!
You may also enjoy these delicious recipes!
Peach Cobbler with Praline Filling
| Prep Time | 30 mins. |
| Cook Time | 40 mins. |
| Servings |
people
|
- 8 cups peaches peeled and diced
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 2 tsp. cornstarch
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups gluten free all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 sticks unsalted butter cold, (3/4 cup or 12 tbsp.)
- 1/2 cup boiling water
- 3 tbsp. granulated sugar
Ingredients
COBBLER:
TOPPING:
SUGAR TOPPING:
|
|
- Preheat oven to 400°.
- Pare peaches and dice. Place in a large mixing bowl.
- Add sugars, cornstarch, lemon juice and spices and stir to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Pour peach mixture into prepared baking dish.
- Bake for 10 minutes. Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot peaches.
- Sprinkle with Sugar Topping.
- Bake an additional 30 minutes or until peaches are cooked through when tested with a fork, and topping is golden brown.
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened.
- (This mixture is very moist. It is not like a crumb topping).
- Dollop topping over top of hot peach mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
- Sprinkle sugar topping evenly over regular topping before baking.
NOTE: I recommend using a blended all-purpose gluten free flour rather than just one. I do not recommend using coconut flour in this recipe. I also suggest a gluten free flour other than one that's made for pancake mixes.
19 Comments
Jennifer Josleyn
October 8, 2019 at 4:15 pm
Theres no actual recipe. No amounts listed at all. I wanted to make this but I guess not.
Teresa
October 8, 2019 at 7:49 pm
It’s there now, Jennifer. Sorry about that, I’ve been working on the recipe plug in.
Jerri
June 19, 2019 at 4:27 pm
I have a grandson that is allergic to many foods. I use GF flours that contain no wheat at all, lactose free milk, coconut milk, or almond milk, coconut creme instead of condensed milk, Melt, Earth Balance or Ghee instead of butter and cocoa instead of chocolate. Also have to use egg substitute or egg yolks, no whites and very definitely no peanuts or peanut butter. Sun butter or almond or cashew butter are ok. I also have to make sure that my ingredients are organic. I also use carob chips instead of chocolate chips. I hope this helps some of you out there with similar allergies or Celiac’s. God Bless y’all.
Teresa
June 20, 2019 at 7:05 am
Hi, Jerri. Thanks for all the tips.
Connie Beale
August 8, 2018 at 5:27 pm
I just had to write this note! I have Celiac Disease and was diagnosed 10 years ago. Since that time, I have tried SO MANY gluten free products and GF recipes. I had some peaches I needed to use before they got too soft, so I decided to look for a GF peach cobbler recipe. I read through several, and when I saw yours, I immediately thought it was what I was looking for and it looked easy. OMG! This made my whole house smell WONDERFUL, but when I took the first bite, I knew it was definitely a keeper recipe!!! Thank you so much for sharing this. It is absolutely delicious!
Teresa
August 9, 2018 at 7:17 am
Hi, Connie. I am so glad you are delighted with this delicious peach cobbler recipe. The hardest thing for me in the conversions between regular flour and gluten free flour is finding the right blend. Certain ones like Cup4Cup are a grade above other GF flours. Some GF flours simply cannot be used in baked goods because they turn out awful. (They may be okay for sauces and soups but not for baked goods). I have converted many of my regular recipes this way. I also have a Gluten Free Blueberry Cobbler and a Gluten Free Blackberry Dump Cake Cobbler you may be interested in. Hope you enjoy them, too. P.S. I have quite a few gluten free desserts on my blog. You may want to check them out too.
Gluten- Free Dessert Recipes – News & Tips
July 20, 2018 at 4:11 am
[…] Full recipe here. […]
Bekah
May 11, 2018 at 10:14 am
Can’t wait to try this recipe. Unfortunately, I also need it to be dairy free. Is there a substitute I can use for the butter?
Teresa
May 12, 2018 at 4:53 pm
Hi, Bekah. I would probably use coconut oil. I think it will be fine that way. Hope you enjoy it.
Grace
May 18, 2018 at 7:11 pm
Me too! Everything good to eat I can’t have!
Teresa
May 19, 2018 at 3:19 pm
Hope you enjoy the recipe, Grace.
Anonymous
June 19, 2019 at 4:15 pm
There is a substitute called Melt. It works great in all my recipes!
Teresa
June 20, 2019 at 7:06 am
Thanks for sharing!
Kate
May 2, 2018 at 2:07 am
Just for info, every Celiac cannot have shared utensils like that. It’s standard. One crumb can make all of us sick, and causes damage. Cross contamination is very serious and even airborne flour or using a cast iron pan that has been used with gluten can cause serious problems. It’s May, Happy Celiac Disease Awareness Month! 🙂
Teresa
May 2, 2018 at 11:42 am
Hi, Kate. Thanks for the info. I know many can not even eat French fries at restaurants because they use the same oil to deep fry chicken, fish or other ingredients that have a breading on them. The gal I took this recipe to has had so many complications from Celiac that she blew out her esophagus and had to have a patch put in. While I don’t personally have Celiac disease, I do notice that when I eat flour for more than three days in a row I end up with really achy knees and back. I try to eliminate it as much as possible. I am grateful that I don’t suffer from Celiac Disease but I feel badly for those who do have it.
Jeannette
December 28, 2016 at 12:22 pm
Thank you for making peach cobbler gluten free! It’s one b of my favorites!!
I just barely mixed together some white rice flour, potato flour and tapioca flour to make a gluten free blend…would that work here? I also just realized I have Pamela’s Artisan flour in the freezer (I forgot about that! ); would that work?
Thanks again!
Teresa
December 28, 2016 at 1:39 pm
Yes, Jeannette, I think either combination will work fine. You may have to add a little more flour because the ratios are not always 1:1, but I would probably try it as it’s written if possible.
Anonymous
October 1, 2016 at 2:14 pm
My mom would absolutely love this! One of her favorites for sure! Pinning 😉
Teresa
October 3, 2016 at 7:30 am
So glad she will love the cobbler!