Like I always say, “Peach Season is the Best Season!” And, I am coming at you with one of my favorite peach cobbler recipes! It is super easy, and guess what? I also have a Gluten Free Peach Cobbler recipe to share with you too. It’s like a two for one deal today!
And, while we are talking about Peach season. If you haven’t tried my Fresh Peach Cream Pie recipe, well then stop what you are doing right now and head over there and pick up some extra peaches and make that recipe too. I am telling you, you won’t be disappointed! It’s been a favorite of many over the years, and my number one recipe of choice when fresh peaches are in season!
Anyway, back to the Cobbler! My friend Miko shared her cobbler recipe with me years ago, and I’ve made a few adjustments, and we have enjoyed this cobbler over the years! I wanted to get it written up somewhere because every time I make it on instagram, I get so many questions about the recipe! So here you go! And, stay tuned for the gluten-free version below! You can always substitute the original recipe for gluten-free flour. We have also tried that in the past, and it has been great! This new Gluten-free recipe is a little different, and I like the combination of flavors it brings!
Easy Peach Cobbler Recipe
makes 8-10 servings
Peach Filling
4-6 cups fresh peaches, skinned and sliced (about 6-8 medium to large peaches)
1/3 cup sugar
1 tablespoon corn starch
1 teaspoon fresh lemon juice
Put into a medium saucepan and bring to a rolling boil, then turn off the heat. Keep warm.
Grease a 9×13 inch baking dish and spread cooked peaches evenly in dish.
Topping
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
a dash of cinnamon
1/4 cup chilled butter cut into small pieces
Pinch of sea salt
1 teaspoon pure vanilla extract
1/4 cup milk (I use almond milk, but regular milk or butter milk work just fine too)
1 egg
*a sprinkling of Turbando Sugar or raw sugar (optional) or some cinnamon sugar
Mix flour, sugar, baking powder, cinnamon, into a medium bowl. Cut in the chilled butter pieces until it resembles coarse meal (there will still be some chunks of butter, let them be!)
In a small bowl whisk together egg and milk. Slowly add it to the dry ingredient bowl and stir until combined. The mixture will be a little bit lumpy.
Drop Spoonfuls onto the cooked peach mixture in the baking dish. Then sprinkle the top with a little sprinkling of some cinnamon sugar, then I like to add some Turbinado Super or Raw sugar to the top before baking for a little extra crunch!
Place the dish into a 400 degree oven and bake for 20-22 minutes until the top is a little golden and cooked through.
Serve warm with a scoop of vanilla ice cream on top! Trust me, you won’t want to skip that part!
Enjoy!
Ok, so as promised, here is the Gluten-free version that I came up with. Again, you could easily swap out the flour in the recipe above for gluten free flour, but I also like the adjustments I made for a little bit of flavor from the coconut and almond flour. Hope you like it!
Easy GLUTEN-FREE Peach Cobbler Recipe
makes 8-10 servings
Peach Filling
4-6 cups fresh peaches, skinned and sliced (about 6-8 medium to large peaches)
1/3 cup sugar
1 tablespoon corn starch
1 teaspoon fresh lemon juice
Put into a medium saucepan and bring to a rolling boil, then turn off the heat. Keep warm.
Grease a 9×13 inch baking dish and spread cooked peaches evenly in dish.
Topping
1/2 cup coconut flour
1/2 cup Almond flour/meal
2 tablespoons sugar
1 1/2 teaspoons baking powder
a dash of cinnamon
1/4 cup chilled butter cut into small pieces
Pinch of sea salt
1 teaspoon pure vanilla extract
1/4 cup milk (I use almond milk, but regular milk or butter milk work just fine too)
1 egg
*a sprinkling of Turbando Sugar or raw sugar (optional) or some cinnamon sugar
Mix flours, sugar, baking powder, cinnamon, into a medium bowl. Cut in the chilled butter pieces until it resembles coarse meal (there will still be some chunks of butter, let them be!)
In a small bowl whisk together egg and milk. Slowly add it to the dry ingredient bowl and stir until combined. The mixture will be a little bit lumpy.
Drop Spoonfuls onto the cooked peach mixture in the baking dish. Then sprinkle the top with a little sprinkling of some cinnamon sugar, then I like to add some Turbinado Super or Raw sugar to the top before baking for a little extra crunch!
Place the dish into a 400 degree oven and bake for 15-18 minutes until the top is a little golden and cooked through. Serve warm with a scoop of vanilla ice cream! Trust me, you won’t want to miss that part!
Enjoy!
