Gluten-Free Baked Peach Cobbler (Simple & Juicy)
A quick and easy gluten-free dessert that combines a soft, cake-like topping with sweet, bubbling peaches. Perfect served warm with a scoop of ice cream.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings8
This peach cobbler is a wonderful way to enjoy fresh or frozen fruit any time of the year. The batter is poured over melted butter, creating a crisp, golden crust as it bakes.
Feel free to swap the peaches for mixed berries or other seasonal fruit. A pinch of cinnamon or nutmeg adds warmth, but you can leave it out for a simpler flavor.
Ingredients
Servings
Crust & Batter
Fruit Filling
Converted amounts are rounded.
Method
- Preheat your oven to 375°F.
- Place the cold butter in an 8-inch square or 9-inch round baking dish and melt it in the preheating oven. Once melted, remove the dish and set aside.
- In a medium bowl, whisk together the gluten-free biscuit mix and 1/2 cup (99g) granulated sugar.
- Pour in the milk and add the egg; whisk until you have a smooth batter.
- Pour the batter evenly over the melted butter in the dish; do not stir.
- Prepare the peaches: if using fresh, peel them (blanch briefly in boiling water for easiest peeling), remove the pit, and slice. If using frozen, thaw them completely.
- In another bowl, combine the prepared peaches with the remaining 1/2 cup (99g) sugar, a pinch of salt, and the cinnamon or nutmeg (if using). Toss gently to coat.
- Spoon the peach mixture evenly over the batter in the dish; do not stir.
- Bake for 40–45 minutes, until the top is golden brown and the fruit is bubbling around the edges.
- Let the cobbler cool for 5–10 minutes before serving. Serve warm, optionally with vanilla ice cream.
💡 Tips
- For the easiest peach peeling, blanch the peaches in boiling water for 30 seconds, then plunge into ice water—the skin will slip right off.
- You can use any gluten-free all-purpose baking mix that contains leavening (like the King Arthur one).
- If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
Inspired by a recipe from King Arthur Baking