Gluten Free Peach Cobbler
This easy gluten free peach cobbler is literally the best cobbler I've ever had. With a brown sugar syrup and soft crust with a crisp top, it's perfect for picnics, potlucks, or a cozy evening at home.
Servings 8 servings
Equipment
- EurKitchen Professional Aluminum Whipped Cream Dispenser - Leak-Free Whip Cream Maker Canister with 3 Decorating Nozzles & Cleaning Brush - 1-Pint / 500 mL Cream Whipper - N2O Chargers (Not Included)
Ingredients
PEACH BASE
- 2 bags frozen peaches 16 ounces each or about 8 fresh peaches
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but recommended
- 1 ¾ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons cornstarch
- 1 teaspoon cream of tartar
- 4 tablespoons butter room temperature
- 2 tablespoons water
- 1 teaspoon lemon juice
BISCUIT TOPPING
- 2 cups gluten free flour I used Cup4Cup
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipping cream
- 2 tablespoons course sugar for topping optional
Instructions
- Preheat oven to 375 degrees F
- Grease a 9X13 inch baking dish with gluten free cooking spray or butter (you can use Melt dairy free butter)
- Add peaches, sugars, vanilla and almond extracts, cinnamon, nutmeg, corn starch, cream of tartar, water, and lemon juice and stir until combined.
- Drop pats of butter evenly over the top.
- Bake uncovered for 20 minutes.
- While peaches are baking, whisk together gluten free flour, baking powder, salt, and sugars.
- Stir in vanilla and whipping cream. The mixture should be pretty wet and sticky, like a drop biscuit.
- Remove peaches from the oven.
- Increase oven temperature to 425 degrees F
- Top the peaches with prepared dough using a spoon or cookie scoop. There should be 9 or 10 scoops and there will be a little space in between each one.
- Use a pastry brush to brush the leftover cream in the measuring cup on top of the biscuits, then sprinkle with 2-3 tablespoons of coarse sugar (the coarse sugar is optional, but oh, so good)
- Return the cobbler to the oven and bake uncovered for 15-20 minutes, until the crust is golden brown.
- Top with vanilla ice cream or fresh whipped cream (or dairy free alternatives) and serve!
Video
Notes
You can substitute 8 pitted, peeled, and sliced fresh peaches for the frozen peaches. The fruit might not be quite as thick.
If the cobbler dough seems too thick, add a tablespoon or two of cream to achieve a sticky drop biscuit consistency.
Once cooled completely, you can store in the fridge up to 5 days.
To make dairy free: use Melt or another high-quality vegan butter. For biscuits, use Better Batter, King Arthur Measure for Measure, or Bob’s Red Mill 1:1 plus coconut cream (refrigerate overnight to collect only the solid portion. Melt before adding to biscuit dough) You might need to add a little extra coconut cream depending on the flour you use. Serve with dairy free ice cream or vegan whipped cream.
