Plump, tender peach slices are topped with a light and fluffy cinnamon-sprinkled cake batter. This easy peach cobbler is a delicious dessert or decadent breakfast that comes together in just 45 minutes, and can be made with fresh, frozen or canned peaches so you can enjoy it all year round! Gluten-free, dairy-free, and vegan too, but no one would know!
For the Filling:
- 2 pounds fresh ripe peaches, sliced and cored
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil
For the Topping:
- Preheat and Grease: Preheat oven to 350F and grease a 9×13″ baking dish.
- Core and Slice Peaches: If using fresh peaches, core and cut the peaches into thin, even slices.
- Cook the Peaches: Place the peach slices, water, sugar and cornstarch in a skillet. Bring to a boil, stirring often (approximately 5 minutes), before removing from the heat and adding the lemon juice and coconut oil.
- Transfer Peaches to Dish: Transfer the cooked peaches to previously greased baking dish.
- Whisk Dry Ingredients: In a large bowl, whisk the gluten-free flour, sugar, baking powder, and salt together.
- Add Wet Ingredients: Add the almond milk and coconut oil and mix until just combined.
- Top Peaches with Batter: Spoon the topping evenly over the layer of peace slices (I like to place dollops of batter over the fresh and then spread the batter out slightly). Sprinkle the batter with ground cinnamon.
- Bake Until Golden: Bake 30 minutes, until the top is golden and the peaches are bubbly.
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 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.
Almond Milk: I like to use my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice 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 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
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: peach cobbler, gluten-free peach cobbler