Gluten-Free Peach Cobbler

Sliced peaches tossed with cinnamon, nutmeg and a little cornstarch or tapioca starch bake under a buttery gluten-free topping until golden and bubbling, about 35 to 45 minutes at 375°F. Warm spice and vanilla make it a comforting dessert.

Prep: 15 min Cook: 45 min Total: 80 min Serves: 4

At a glance: This hard desserts recipe yields 4 servings in about 1h 20m (15 min prep, 45 min cook). It uses 11 ingredients — including fresh or frozen peaches, granulated sugar or coconut sugar, cornstarch or tapioca starch — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Peach Cobbler: When preparing this desserts recipe, the cobbler topping and filling use the flour blend and cornstarch or tapioca starch, so all should be labeled gluten-free, and frozen peaches should be plain fruit. A pastry blender last used for wheat biscuits should be washed first.

Gluten-Free Notes for Gluten-Free Peach Cobbler: This recipe is gluten-free by utilizing a gluten-free all-purpose flour blend. Ensure all other ingredients, like starches and flavorings, are also gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish. In a large bowl, gently toss the sliced peaches with 1/4 cup of granulated sugar, cornstarch, cinnamon, and nutmeg until evenly coated. Let this mixture sit for about 10 minutes to allow the juices to release.
2 While the peaches are macerating, prepare the cobbler topping. In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, 1/2 cup of granulated sugar, and salt. Add the cold, cubed butter or coconut oil to the dry ingredients and use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3 In a small bowl, whisk together the lightly beaten egg and vanilla extract. Pour this wet mixture into the flour and butter mixture and stir gently until just combined, forming a slightly sticky dough. Be careful not to overmix, as this can result in a tough topping.
4 Pour the peach mixture into the prepared baking dish, spreading it evenly. Dollop spoonfuls of the cobbler topping over the peaches, covering as much of the fruit as possible. It's okay if there are some gaps, as the topping will spread slightly during baking.
5 Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. The aroma of warm peaches and spices will fill your kitchen. Allow the cobbler to cool for at least 15-20 minutes before serving, as gluten-free baked goods continue to set as they cool.

Nutrition (per serving)

376

Calories

Protein

40g

Carbs

22g

Fat

Fiber

104mg

Sodium

Tips & Notes

If using frozen peaches, thaw and drain them so the filling isn't watery.
Leave small gaps between the dollops of topping so steam can escape and the topping cooks through.
Let the cobbler cool for 15 minutes so the filling thickens before serving.

Common questions

What cross-contamination risk is specific to Gluten-Free Peach Cobbler?

Check fresh or frozen peaches, sliced, granulated sugar or coconut sugar, cornstarch or tapioca starch before they go into Gluten-Free Peach Cobbler. The cobbler topping and filling use the flour blend and cornstarch or tapioca starch, so all should be labeled gluten-free, and frozen peaches should be plain fruit. A pastry blender last used for wheat biscuits should be washed first.

Which gluten-free swaps does Gluten-Free Peach Cobbler use?

Gluten-Free Peach Cobbler relies on 1 tbsp cornstarch or tapioca starch and 1.5 cups gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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