You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!
Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is the peach cobbler of your dreams and no one will even know it’s vegan and gluten-free. Did we mention there’s just 10 ingredients required? Let us show you how it’s done!
How to Make Gluten-Free Peach Cobbler
This dreamy peach cobbler starts with the star: PEACHES! We love it most with fresh peaches, but it’s still very good with frozen ones.
Start by cooking the peaches with arrowroot or corn starch, cane or coconut sugar, and cinnamon to create a thick and bubbly mixture. We tried skipping this step by adding the peaches directly to the baking dish, but friends, it’s just not the same.
Cooking the peaches first allows them to be saucy not soupy and ensures tender fruit and perfectly golden biscuits.
The biscuit-style cobbler topping is inspired by our Easy Gluten-Free Berry Cobbler, but a little sweeter and simpler. Almond flour creates the crumb texture, potato starch makes them light and fluffy, and cane sugar adds classic sweetness.
The remaining ingredients include salt for flavor, baking powder for rise, solid coconut oil (or chilled butter) for flakiness, and cold water or dairy-free milk to help it come together into a dough.
After baking, the biscuits are golden brown, tender, and SO flaky! Come to mama.
We hope you LOVE this peach cobbler! It’s:
Easy to make
& SO delicious!
It’s the perfect dessert for summertime, holiday celebrations, and beyond. Top your cobbler with vanilla ice cream or coconut whipped cream for next-level deliciousness.
More Gluten-Free Summer Desserts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (Servings)
- 4 cups thinly sliced fresh peaches, cut into 1/2-inch slices (see notes if using frozen peaches // 5-6 medium peaches yield ~4 cups or 640 g)
- 2 Tbsp arrowroot starch (or sub cornstarch)
- 1/3 cup cane sugar (or coconut sugar)
- 1 – 1 ½ tsp ground cinnamon
- 3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
- 3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
- 1/4 cup cane sugar (or sub coconut sugar, but the biscuits will be brown)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 3 Tbsp solid* refined coconut oil (or sub chilled butter)
- 1/4 cup cold water or dairy-free milk
Preheat the oven to 400 degrees F (200 C) and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
If using fresh peaches, skip to the next step. If using frozen peaches, defrost them and drain off any excess liquid.
Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid. Reduce the heat to medium-low and add the arrowroot (or cornstarch), sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy. Transfer the peach mixture to the 8×8-inch baking dish and set aside.
In a large mixing bowl, combine the almond flour, potato starch, sugar, salt, and baking powder. Whisk to combine.
Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
Add the cold water or dairy-free milk and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more almond milk; if too wet, add more almond flour or potato starch.
Then using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top the peach layer with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches (there shouldn’t be any, but just in case!). Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from our Easy Gluten-Free Berry Cobbler and Danielle Walker’s Peach Cobbler.
Serving: 1 serving Calories: 276 Carbohydrates: 45.3 g Protein: 3.5 g Fat: 10.7 g Saturated Fat: 4.6 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 208 mg Potassium: 372 mg Fiber: 3.5 g Sugar: 27.3 g Vitamin A: 492 IU Vitamin C: 9.9 mg Calcium: 75 mg Iron: 0.8 mg