Gluten Free Peach Cobbler
Warm, bubbling peach filling topped with golden, buttery biscuits — this is the kind of dessert that makes people hover around the oven waiting for it to come out. The secret to a biscuit topping that actually rises and crisps without wheat flour is cold butter worked into a gluten free flour blend, then brought together with cold buttermilk just until a shaggy dough forms — no overmixing, no fuss. A sprinkle of turbinado sugar on top gives each biscuit drop that satisfying crackly crust you'd expect from any great cobbler. The peach filling gets a boost from cinnamon, vanilla, and a squeeze of lemon juice, with just enough cornstarch to thicken those gorgeous juices into something saucy and spoonable. It bakes up in a 9x13 dish, so it's generous enough to serve six without anyone feeling shortchanged. Let it rest for ten minutes after it comes out of the oven — the filling tightens up just enough to make serving clean and easy. Scoop it warm into bowls and add a scoop of vanilla ice cream if you really want to commit to the moment.
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Learn more →Ingredients
6 servings
For the peach filling
- 3 lbs fresh or frozen peaches, peeled and sliced (about 6 cups sliced)
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
For the biscuit topping
- 1 ½ cups gluten free flour blend
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
- ⅔ cup cold buttermilk
- 1 tbsp turbinado sugar or granulated sugar
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- 2
In a large mixing bowl, toss the sliced peaches with the granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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