“Hey, if you have any produce that is too ugly to sell, set it aside for me and I’ll buy it next week.” <– Over the years, that little phrase has yielded so many awesome deals at my local farmers market. Twenty pounds of tomatoes for twenty bucks, buckets of cucumbers for pickling, and loads of fresh herbs. It works for sweet, juicy peaches, too . . . the ones that aren’t perfect, anyway.
We eat all we can and I preserve the rest by dehydrating them for snacks or making peach freezer jam. Getting back to the “eat all we can” part, though, this Southern-style, gluten-free peach cobbler is one of our favorite summer desserts.
I have always loved the look of cobbler. It’s rustic and homey – always inviting you to take another bite. Rumored has it that it’s named “cobbler” because the topping is cobbled together over the fruit in a way that resembles old-fashioned cobble stone streets.
Unlike the version from my childhood – which was topped with Bisquick – this recipe melds the light buttery flavor of these gluten-free homemade biscuits (slightly adapted) with cinnamon, vanilla, and heaps of naturally sweetened peaches. It’s easy to make, too. I can easily throw it together in a pinch for guests when I’m short on time.
Because it travels well, it’s also great for picnics, potlucks, and family get-togethers. Top it with a dollop of whipped cream or a scoop of fresh homemade vanilla ice cream, or let it shine on its own. (It will!)
Gluten-Free Peach Cobbler: Quick Baking Tip
When I scoop spoonfuls of the topping over the peach mixture before baking, I leave a little space between the spoonfuls. This method allows some heat to escape from the peach mixture during baking, which prevents the peaches and topping from “steaming” and becoming soggy. I also think it’s pretty to have some of the peaches peeking out, too.
After I spoon the batter over the peaches, I smooth it out a little bit with a spatula. (See photos below.)
Gluten-Free Peach Cobbler Recipe
This gluten-free cobbler can be eaten warm or chilled. Really, you really can't go wrong with cobbler.
For the filling:
- 2½ cups fresh peaches or frozen peaches that have been thawed to room temperature ((ripe but still firm, sliced))
- 1 tbsp lemon juice
- ¼ cup water
- 1 tbsp arrowroot flour ((can also use tapioca floiur or non-GMO cornstarch))
- ½ tsp vanilla extract ((<a href="https://mommypotamus.com/how-to-make-vanilla-extract/">how to make vanilla extract</a>))
- 1½ tbsp maple syrup ((⅓ tablespoon equals 1½ teaspoons))
For the topping
- 1 cup blanched almond flour
- ½ tsp baking powder ((<a href="https://mommypotamus.com/baking-powder-substitute/">how to make baking powder</a>))
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon
- 1 pinch ground nutmeg ((optional))
- 4 tbsp melted butter ((or <a href="https://www.amazon.com/365-Everyday-Value-Organic-Coconut/dp/B076573LCD/ref=as_li_ss_tl?fpw=pantry&keywords=refined+organic+coconut+oil&qid=1561333429&s=pantry&sr=8-7&srs=7301146011&linkCode=ll1&tag=mommypotamus-20&linkId=d113c2e72f586747ca69dfaac74e30bd&language=en_US" target="_blank">coconut oil</a> if dairy-free))
- 3 tbsp maple syrup
- 1 large egg
- ¼ tsp vanilla extract
Preheat the oven to 350F.
To make the peach filling:
Place the peach slices, water, and lemon juice in a large saucepan and simmer for 10 minutes, stirring occasionally. While the peaches are simmering, get out two bowls for the dry/wet ingredients used to make the topping.
To make the topping:
Combine dry ingredients in a medium bowl (almond flour, baking powder, salt, ground cinnamon, and ground nutmeg if using.) Set aside.
In a separate bowl, whisk together the rest of the topping ingredients – melted butter (or coconut oil), 3 tablespoons of the maple syrup, 1 egg and ¼ teaspoon vanilla extract. Set aside.
- In a 350 degree oven, bake for one hour. Remove from oven and allow to cool. Serve warm out of the oven with ice cream or chilled with a big dollop of whipped cream!
Bringing it all together:
When the peaches are done simmering, place them in an 8×8 baking dish. Sprinkle the peaches with 1 tablespoon arrowroot flour (or tapioca flour/cornstarch) and drizzle in 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Stir together until everything is combined.
Next, add the wet ingredients for the topping to the bowl that contains the dry ingredients for the topping. Stir together until well combined.
Scoop spoonfuls of the topping over the peach mixture. As mentioned above, it's best to leave a little space between the spoonfuls to allow some heat to escape from the peach mixture during baking. This prevents the peaches and topping from "steaming" and becoming soggy.
After you have spooned the batter over the peaches, smooth it out a little bit with a spatula.
Baked for 25 – 30 minutes, or until deep golden brown on top.
Want more summer fruit recipes?
AIP Baked Peaches & Plums With Vanilla – This recipe is proof that desserts don’t have to be complicated to be delicious!
Fruit Pizza Recipe – The cookie crust of this fruit pizza is soft and buttery, yet sturdy enough to pile a lot of fruit on. I’ve also included a recipe for light and fluffy homemade whipped topping.
Cherry almond ice cream -This recipe was a happy accident of sorts. I promised my littles a movie and homemade ice cream, then damaged my rotator cuff while paddle boarding. If you’ve ever broken a promise to three excited kids, you know exactly what happened next. I made the ice cream with one arm. Basically, I dumped a bunch of stuff in the ice cream maker and hoped for the best, and this is what came out!
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