This straightforward gluten free peach cobbler is filled with tender, aromatic peaches and topped with a golden, buttery pastry. It tastes like summer season—even when it’s not.
Use contemporary, frozen, or canned peaches to take pleasure in this easy, crowd-pleasing dessert any time of yr.
my take
Why this cobbler works
This peach cobbler has all of it: a light-weight and crisp, buttery topping with mushy, juicy peaches which can be all the time tender, by no means mushy.
The fruit bakes proper within the pan earlier than the topping goes on, so all the things cooks evenly—and also you get that good distinction between gooey fruit and tender pastry.
What you will want
Right here’s a have a look at the important thing substances that make this cobbler so tender, juicy, and golden-topped—plus find out how to get the most effective outcomes from every:
- Peaches – Contemporary peaches are splendid, however frozen or canned work effectively, too. Simply drain off further liquid earlier than topping.
- Sugar – Sweetens each the filling and the topping. Sprinkle a little bit further on prime for crispness and shine.
- Tapioca starch – Thickens the filling with out turning watery because it cools, not like cornstarch.
- Salt – A pinch balances all of the candy flavors and makes them pop.
- Cinnamon & nutmeg – These heat spices improve the peaches. Use as a lot or as little as you want.
- Vanilla or almond extract – Both (or each!) provides depth. Almond provides it extra of a basic bakery taste.
- Gluten free flour – Use a well-balanced mix with superfine rice flour and xanthan gum. At all times measure by weight.
- Baking powder & baking soda – Assist the topping rise and brown.
- Butter – For wealthy taste and a young crumb. Grated chilly butter provides the most effective texture.
- Buttermilk – Brings the dough collectively and provides a refined tang.
Find out how to make this peach cobbler
1. Make the topping
In a big bowl, whisk collectively the gluten free flour mix, xanthan gum (if wanted), baking powder, baking soda, salt, and sugar.
Add the chilly, grated butter and toss to coat. Pour within the buttermilk and blend till simply mixed—it must be thick however mushy.
Place the dough within the fridge to relax when you make the filling.
2. Make the filling
Pit and chop the peaches, then toss them with the sugar, tapioca starch, salt, spices, and vanilla.
If utilizing frozen peaches, allow them to thaw simply sufficient to cube them, if wanted.
Unfold the filling in a greased baking dish and bake at 350°F for quarter-hour, till the peaches start to melt and launch juices.
If utilizing frozen peaches, drain off a number of the liquid after baking.
3. Prime and bake
Stir the peaches gently, then scoop the chilled topping over the nice and cozy filling in mounds.
Unfold it into a good, craggy layer, leaving just a few gaps so the fruit can peek by means of.
Brush the topping with melted butter (or you should use cream), sprinkle with a little bit of sugar, and bake at 375°F for about half-hour.
It’s prepared when the topping is golden and a toothpick comes out clear from the middle of the topping. Let cool for quarter-hour earlier than serving.
Ideas for the proper peach cobbler
Decide the precise peaches
For the most effective taste and texture, select peaches which can be ripe however nonetheless agency sufficient to slice.
Too agency, they will be tart and dry. Too mushy, they will flip mushy within the oven.
In the event that they’re not very aromatic, attempt including a splash of lemon juice and a spoonful of brown sugar to the filling.
No must peel
Peach skins are skinny, tender, and add each taste and coloration. Depart them on for faster prep.
Desire them peeled? Blanch briefly in boiling water, then chill in ice water—the skins ought to slip proper off.
Don’t skip the prebake
Baking the peaches earlier than including the topping ensures they’re tender and syrupy by the point the crust is finished. It’s the important thing to getting each elements good.
Ingredient substitutions
To make it dairy free
Use a block-style vegan butter (like Miyoko’s Creamery or Soften).
For buttermilk, mix ½ cup plain nondairy yogurt or bitter cream with ½ cup unflavored, no-grit nondairy milk (measured by quantity).
If you happen to don’t have tapioca starch
Attempt candy white rice flour, superfine white rice flour, or arrowroot.
Cornstarch works in a pinch, however it might leak liquid as soon as cooled—greatest served heat if utilizing it.
If utilizing frozen or canned peaches
- Frozen peaches: Don’t thaw utterly. Toss with the filling substances (add 1 further tablespoon starch), and drain extra liquid midway by means of baking.
- Canned peaches: Select ones in juice (not syrup), drain and rinse, and skip the filling prebake. Use a bigger baking dish and unfold the topping thinner to forestall overbaking the filling whereas the topping browns.
Craving a crispier topping?
Attempt my gluten free peach crisp—made with a buttery brown sugar crumble, with or with out oats.
Stop your display from going darkish
Make the topping
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In a big bowl, whisk collectively the gluten free flour mix, xanthan gum, baking powder, baking soda, salt and 1/4 cup sugar.
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Add the grated chilly butter, and toss to mix the butter within the dry substances.
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Create a effectively within the heart of the dry substances, add the buttermilk and blend till simply mixed.
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The combination will probably be thick however softer than biscuits. Place the topping within the fridge to relax briefly.
Make the peach filling
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In a big bowl, place the peaches, 1/2 cup sugar, starch, salt, elective cinnamon and/or nutmeg and vanilla, and toss to mix effectively.
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Switch the peaches to the ready baking dish and unfold into a good layer.
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Bake the peaches alone for quarter-hour to start to melt them.
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Improve the baking temperature to 375°F.
Mix and bake
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Take away the baking dish from the oven and place on a heatproof floor.
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If utilizing frozen peaches, fastidiously drain off about half of the rendered liquid now.
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Utilizing two spoons or a spring loaded ice cream scoop, scatter the chilled topping in mounds evenly excessive of the peaches.
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Utilizing a spatula or knife, unfold the topping out right into a craggy however even layer, leaving just a few small gaps the place the fruit pokes by means of.
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Brush the topping evenly with the 1 tablespoon of melted butter and sprinkle with the two tablespoons of sugar.
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Bake till the fruit is fork tender, the filling is effervescent, the topping is golden brown and aromatic, and a toothpick inserted simply into the topping comes out clear (about one other half-hour).
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Let set for quarter-hour earlier than serving.
Use a high-quality all goal gluten free flour mix like Higher Batter’s authentic or Nicole’s Finest (with added xanthan gum).
Bob’s Purple Mill 1-to-1 works in the event you add ¼ teaspoon xanthan gum—however with out it, the topping could end up crumbly.
Need to make your individual mix? See my See my all goal gluten free flour blends web page.
Peach measurements & frozen peach changes
You’ll want about 2¼ kilos of entire peaches to get 2 kilos as soon as pitted (the pits weigh round ½ ounce every).
Frozen peaches work effectively, too—simply use 3 tablespoons tapioca starch as an alternative of two, and defrost partially to cut them down if they arrive in massive slices.
Serving: 1serving | Energy: 518kcal | Carbohydrates: 83g | Protein: 5g | Fats: 19g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 50mg | Sodium: 543mg | Potassium: 271mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1146IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg
Vitamin info is mechanically calculated, so ought to solely be used as an approximation.
Storage directions
Make-ahead topping:
You can also make the pastry topping as much as 3 days forward. Retailer it tightly lined within the fridge.
Finest same-day:
Cobbler is greatest served heat on the day it’s baked, when the topping remains to be crisp.
Leftovers:
Cool utterly, cowl, and refrigerate. To reheat, heat in a 300°F oven or toaster oven till the filling bubbles and the topping is refreshed.
FAQs
That’s by design! A cobbler is supposed to have a mushy fruit filling with only a single pastry or biscuit-style topping—no backside crust wanted.
This could occur if frozen peaches weren’t drained after prebaking, or if the topping was too heat and the butter melted out shortly. Utilizing the mistaken starch (or skipping it) may also result in a runny filling.
You’ll want about 4 15-ounce cans, drained and rinsed, to match the two kilos of ready peaches known as for within the recipe.
It’s greatest freshly baked, however you may prep the topping as much as 3 days upfront and refrigerate it. You may also prebake the peaches, allow them to cool, and add the topping simply earlier than baking.
