Peaches: When peaches are in season, I highly recommend using fresh peaches (I like leaving the skins on but if you don’t like eating the skins, go ahead and peel the peaches before using them). If fresh peaches are not available, frozen or canned peaches slices will work just as well. 

Cornstarch: In this case, the cornstarch is necessary as a thickening agent to create a “syrup-like” texture. If you don’t have cornstarch, you can also use arrowroot starch or tapioca starch instead.

Lemon Juice: I like using fresh lemon juice because I always have fresh lemons on hand. However, you can use bottled lemon juice if that’s what you have.

Coconut Oil: I prefer using refined coconut oil because it has a less pronounced coconut flavor (as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use equal quantities of melted butter or ghee instead.

Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend that is made of lighter flours and starches (such as rice flour, corn starch, potato starch or tapioca starch), as this will result in a lighter texture. I do not recommend flour blends that use heavier flours such as garbanzo bean flour as this will result in a denser outcome.

Xanthan Gum: Xanthan gum is often used in replacement of gluten and to help the ingredients bind together. Most gluten-free flour blends often include xanthan gum, but if your blend doesn’t, make sure to add it in as written in the recipe.

Sugar: I used granulated white sugar, but feel free to use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic-index).

Baking Powder: In this cobbler recipe, baking powder is used as a leavening agent to help the cobbler topping rise and be fluffy. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Almond Milk: I like to use my 5-minute homemade almond milk, but you can also use other unsweetened non-dairy milks such as cashew milk, rice milk, tigernut milk, coconut milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.

Cinnamon: I like using a sprinkle of ground cinnamon to add a bit of extra flavor to the batter, but if you aren’t a big fan of cinnamon, feel free to leave it out directly.

Storing/Freezing: To store the peach cobbler, cover it in plastic wrap or aluminum foil or place it in an airtight container and store in the refrigerator for up to a week. To freeze, place in a freezer-safe airtight container and freeze for up to 3 months. Let the cobbler thaw completely overnight in the refrigerator and then warm it up in the oven at 350F for 10 minutes before serving.

Adapted from: Meaningful Eats

This recipe was originally published in Feb 2021, but has since been updated with clearer instructions and better writing.