Easy Jammy Gluten-Free Peach Cobbler
This easy gluten-free peach cobbler is full of jammy peaches topped with a soft biscuit-like topping that gets spread on top before baking. A crisp golden-brown topping gives way to a soft biscuit that soaks up the warm peaches and vanilla ice cream.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups (3lbs) sliced ripe, but firm peaches (about 5-6 peaches, cut into 1/8-1/4 inch slices)
- ¼ cup + 2 tablespoons light or dark brown sugar
- 1 tablespoons Bob’s Red Mill tapioca flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 112 g super-fine blanched almond flour
- 98 g Bob’s Red Mill tapioca flour
- 95 g gluten-free oat flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter (cut into 1/2-inch cubes (see note for dairy-free option))
- 1/2 cup + 2 tablespoons buttermilk
Instructions
- 1
Preheat the oven to 375°F.
- 2
Toss the filling together. Mix the brown sugar with tapioca flour in a large mixing bowl, then toss in the sliced peaches, lemon juice, vanilla, and spices. Dump into a 2-quart baking dish.
- 3
Sift dry ingredients together in a large mixing bowl.
- 4
Work in cold butter cubes. Either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly.
- 5
Add buttermilk and whisk with a fork until the flour is just absorbed by the buttermilk, using your hands to mix, if needed. Dollop and spread topping evenly over peaches. Sprinkle a tablespoon of sugar over the top.
- 6
Bake for 40-50 minutes until the topping is golden brown and the peaches bubbly. Let cool for 10 minutes before serving. Serve warm with vanilla ice cream!