Juicy peaches simmer down into a thick, cinnamon-spiced filling, their edges bubbling before they even meet the topping. That topping bakes up golden and craggy, with a crackly, sugared crust giving way to a tender, tangy interior underneath. The whole dish rests briefly out of the oven so the fruit juices settle into that perfect syrupy consistency you want pooling around each biscuit. Fresh lemon juice keeps the peaches bright, while a hit of nutmeg and cinnamon rounds out the warmth in every spoonful. Serve it warm with a scoop of vanilla ice cream melting into the filling for the ultimate comfort dessert. It's a genuinely satisfying pick for a gluten free table, no fuss required to feel like a classic summer cobbler.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 400°F (205°C). Lightly butter a 9×13-inch baking dish.
In a large mixing bowl, combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss until the peaches are evenly coated and the cornstarch is fully dissolved, with no dry white streaks remaining. Transfer the filling to the prepared baking dish and spread into an even layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
