Almond Flour perfectly compliments fresh peaches in this delicious Gluten Free Peach Cobbler. Gluten Free Cobbler is an easy to make, delicious dessert that everyone will love.
What is a Cobbler?
A cobbler is a dessert made with fruit that's topped with a batter, either cake-like or biscuit dough, and baked. People often confuse fruit cobblers with fruit crisps, (or crumble). but they are different, although equally delicious. A crisp, like this Gluten Free Rhubarb Crisp and this Skillet Apple Crisp usually has a topping containing oats and/or nuts combined with butter, flour and sugar.
Here's Why You'll Love This Recipe
- Fruit cobblers are an easy to make and delicious dessert.
- Almond flour perfectly compliments the peaches and makes this a gluten-free cobbler.
- This recipe is perfection with fresh summer peaches, but you can use canned or frozen peaches to enjoy this gluten free peach cobbler any time of the year.
- Peach cobbler is perfect when warm from the oven, but also delicious eaten cold.
Gluten Free Cobbler Ingredients
- Peaches You will get the best results if you use peaches at their peak of ripeness. Freestone peaches are easiest to work with because, as the name implies, the flesh of the fruit easily comes free of the pit. Clingstone peaches are a little more work but just as delicious. Fresh summer peaches are ideal. However, if you want to make this cobbler when fresh peaches aren't available, you can use canned or frozen peaches.
- Lemon Juice A touch of lemon juice balances the sweetness of the peaches and brightens the whole recipe.
- Cornstarch A little bit of cornstarch will thicken the juices from the peaches slightly to form a lovely syrupy sauce.
- Sugar A small amount of sugar masticates (brings out the juices) the peaches. I prefer to use white sugar but you can substitute brown sugar or coconut sugar.
- Almond Flour I use a finely ground almond flour for this gluten free peach cobbler. You can use almond meal instead. Almond meal has a coarser texture and contains the skins of the almonds. So if you use almond meal, your cobbler topping will have a different texture.
- Sugar Regular granulated sugar is perfect to sweeten the topping batter, and then before baking the cobbler, a little more sugar is sprinkled on the topping to give it a crisp exterior.
- Eggs Use large eggs and for best baking results, have them at room temperature.
- Butter Use real butter, not margarine. The butter should be cold and cubed or crumbled.
- Baking Powder For leavening.
- Milk for this cobbler recipe, I used almond milk, but you can use any dairy or non dairy milk.
How to Make It
Making peach cobbler with almond flour is really no different than using all purpose flour. However, because almond flour has more moisture than all purpose flour, it doesn't bind quite as well and for that reason I have added an extra egg.
- Toss the sliced peaches in a baking pan with the sugar, lemon juice, cornstarch and vanilla. Set aside while you make the cobbler topping.
- Whisk together the almond flour, baking powder, and sugar and salt.
- Using your fingers or a pastry blender, cut butter into the dry ingredients until the mixture is crumbly.
- Stir in eggs and milk
- Spread the topping batter evenly over the peach filling.
- Bake until the topping is golden and the filling is bubbling
- Use ripe peaches. Under ripe peaches will not have the same texture or sweetness. Over ripe peaches won't hold their shape and will turn to mush.
- To slice peaches, cut the peach in half along the crease, then twist. Remove the stone and slice the halves into quarters, then eighths. Cut each slice in half, for a spoon sized bite.
- Use cold butter for a lighter topping.
- Almond flour varies in coarseness by brand, which will affect the moisture levels. (I use this brand) For this reason, add the milk in tablespoon increments, stirring between additions. The topping should resemble the texture of a drop biscuit.
- After spreading the topping batter over the filling, sprinkle the whole thing with sugar. You can skip this step, but doing it will give the topping a divine crispness and a nice golden color.
- Use a baking sheet under the pan to catch any spills from bubbling over.
- Serve warm, topped with a scoop of vanilla ice cream.
Fresh peaches are ideal and there is no comparison, but yes, you can substitute canned peaches. Drain them well first. You can also use frozen peaches which should be thawed and drained of excess liquid.
I don't peel the peaches because during baking the peels become very soft and aren't noticeable in the finished cobbler. I do give the peaches a good scrub which removes excess fuzz. However, if you prefer to peel the peaches, you can.
I don't recommend making this recipe ahead because the baking powder will get activated as soon as liquids are added and will loose it's effectiveness as a leavening agent.
This recipe was developed and tested with almond flour and I haven't tried it with any other flour.
You can store leftover cobbler, covered in the fridge for 2-3 days.
Variations and Substitutions
- Make it dairy-free. Substitute coconut oil for the butter, and use a non dairy milk.
- Make it vegan. Do the above, and also substitute a vegan egg substitute for the egg.
- Change it up. Instead of peaches, try apricots, plums, or berries.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
Gluten Free Peach Cobbler with Almond Flour
- 6 peaches sliced
- ¼ cup sugar
- 2 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ cup sugar plus two tablespoons
- 2 teaspoon baking powder gluten-free
- ½ teaspoon salt
- ⅓ cup butter cold and crumbled or cubed
- 2 eggs large
- ¼ cup almond milk or any dairy or plant based milk
- Preheat the oven to 400°
- Combine peaches, sugar, lemon juice and vanilla in a 9 inch square baking pan and spread evenly in the pan.
- Whisk together the almond flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry blender or rubbing with your fingers until the mixture in crumbly
- Stir in the eggs until combined
- Add milk a little at a time, stirring between additions, until the mixture becomes a sticky dough.
- Spread the batter evenly over the filling and sprinkle the top with two tablespoons of sugar
- Bake 45 minutes or until the filling is bubbling and the topping is golden.