Wheat Free Peach Cobbler with Buttermilk Biscuits

Total time1 hr 20 min

Prep time25 min

Cook time45 min

Wheat Free Peach Cobbler with Buttermilk Biscuits

Juicy peaches meet warm cinnamon and nutmeg, thickened to a glossy, jammy filling that bubbles up around every golden biscuit topper. Those biscuits bake up tall and craggy, with a tender, buttery crumb and a crisp sugared crust from a sprinkle of turbinado right before baking. Fresh lemon juice keeps the peach flavor bright, while a touch of brown sugar deepens things into true late-summer dessert territory. Scoop it warm straight from the dish, with vanilla ice cream melting into the syrupy fruit for the best bite. It's a comforting, crowd-pleasing dessert that fits neatly into a wheat free spread without sacrificing that classic cobbler charm.

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Ingredients

8 servings

For the peach filling

3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ½-inch thick, or 3 lbs frozen sliced peaches, thawed and drained
½ cup packed light brown sugar
C&H Premium Pure Cane Light Brown Sugar Bag - 2 LB Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar Signature SELECT Sugar Brown Light - 16 Oz O Organics Organic Sugar Brown Light - 24 Oz
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2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp fine salt

For the biscuit topping

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp fine salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup buttermilk, cold
1 tbsp buttermilk, for brushing
1 tbsp turbinado sugar or granulated sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly butter a 9×13-inch baking dish.
2
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.

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