Gluten-Free Peach Cobbler
This Gluten-Free Peach Cobbler has a fluffy cake topping and is EASY to make from scratch! It can be made with fresh, frozen or canned peaches so you can enjoy it year-round.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs peaches (fresh, frozen or canned will work (see note below))
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk (room temperature)
- 1/4 cup butter (melted)
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat the oven to 350°F.
- 2
Place the peaches, water, brown sugar and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, while stirring often. Once the mixture starts to simmer, remove from the heat.
- 3
Stir in the lemon juice and butter. Pour into a 9x13-inch baking pan.
- 4
In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl or measuring cup, mix together the milk and melted butter.
- 5
Pour the milk mixture into the flour mixture and mix with a rubber spatula until just combined.
- 6
Spoon the topping evenly over the peach layer. This works best by placing small dollops of the batter over the filling, then spreading with a small off-set spatula. It is ok if there are a few gaps in the topping but try and make it as even as possible.
- 7
In a small bowl, mix together the sugar, nutmeg and cinnamon for the topping. Sprinkle the cinnamon-sugar topping over the cobbler.
- 8
Bake for 25-30 minutes, until the top is golden and the fruit is bubbling.
- 9
Remove from the oven and let cool for 30 minutes before serving.