It’s summer time and the living is easy with this delightful, gluten free Fresh Peach Cobbler. Enjoy the butter crunch topping, as it pairs perfectly with the texture of baked fresh peaches. Share the love!
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- 50g (1.8 oz) Cane Sugar
- 1 tsp Ground Cinnamon (2g)
- 5 Large, Fresh Cling Peaches, sliced 1/4″ (.6 cm) – about 2 lbs (900g)
- 1 T Lemon Juice (15 ml)
- 113g (4 oz) Salted Butter, melted (8 T or 1/2 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Lemon Juice or Apple Cider Vinegar (5 ml)
- 125g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 2 T spoon & level)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- Optional: Raw of Turbinado Cane Sugar (we use a total of about 2 T)
Equipment: Digital scale (preferred), 9″ Deep dish pie plate, Mixing bowls and spoons, Knife, Cutting board, Sturdy spoon, Whisk, Cooling rack
Before You Dive In – Prep: Please read!
- Slice peaches, no need to peel unless that is your preference
- Melt the butter
- Grease (lightly butter) a deep dish pie plate, we like to use our non-stick baking Goop
- Move oven rack to center position
- Preheat oven to 350 degrees Fahrenheit (177 C)
Step 1: In a small bowl, whisk together sugar and cinnamon.
Step 2: Add sliced peaches directly to the prepared pie dish and sprinkle with lemon juice. Evenly pour sugar and cinnamon over the top and stir to combine.
Step 2: In a separate medium bowl, whisk together the flour and baking powder. Set aside.
Step 3: In a liquid measure cup or small bowl, whisk together the melted butter, vanilla and lemon juice. Add the liquid to the dry mix and stir with a spoon until combined. The mix will resemble wet cookie dough.
Step 4: Sprinkle is not the right word, but you get the idea – use your fingers to take small chunks of dough and place them all over the surface of the peaches until they are covered with dough. The surface will appear “cobbled”. Now, you may sprinkle sugar over the top if you like (start with 1 T and then add more if desired).
Step 5: Place the cobbler in the center of a preheated 350 F/177 C oven for 30 minutes. If you are concerned about drippage, place the dish on a rimless cookie sheet. after 30 minutes, sprinkle more sugar on the top and bake for an additional 10 minutes.
Step 6: If you desire a VERY crunch top, do not remove the cobbler, set the oven to low broil and leave the dish under the broiler for an additional 1-2 minutes. Watch it! It is very easy to burn the top.
Step 7: Remove the cobbler from the oven an place it on a cooling rack. Serve warm with your favorite topping, (we love vanilla ice cream!)
Store peach cobbler in the refrigerator for up to three days. Enjoy!
Canned Peaches? We do not suggest canned peaches; however, if you try canned and approve, please let us know!
The nutrition information provided below is for the recipe as written using about 2 T of organic turbinado sugar sprinkled on top. Each serving weighs approx 110g (4 oz).
- Category: dessert
- Method: baking
- Cuisine: american
- Serving Size: 110g
- Calories: 200
- Sugar: 16g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten free fresh peach cobbler