Southern-Style Peach Cobbler
A nostalgic and comforting gluten-free peach cobbler featuring juicy peaches and a buttery biscuit-like top, perfect for summer gatherings or weeknight desserts.
Ingredients
Filling
- 4 cups fresh peaches, sliced (about 4–5 medium peaches) Ripe but firm peaches work best.
- 1 cup sugar, divided Reduce if peaches are very sweet.
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
Batter
- 1 cup gluten-free all-purpose flour (one-to-one blend recommended) Use a blend with xanthan or guar gum for structure.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted Can substitute with melted coconut oil for dairy-free.
- 1 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon vanilla extract
For Serving
- 1 scoop vanilla ice cream Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
- In a mixing bowl, combine sliced peaches with 1/2 cup of the sugar, cinnamon, and lemon juice. Toss gently to coat. Spread this mixture evenly in the prepared dish.
- In a separate bowl, whisk together gluten-free flour, remaining 1/2 cup sugar, baking powder, and salt until well blended.
- Stir in the melted butter, milk, and vanilla into the dry ingredients until you have a smooth batter. Don’t overmix.
- Pour the batter gently over the peaches. Do not stir; the batter will rise and bake into a top crust while the peaches form the filling below.
Baking
- Bake for 30–35 minutes, or until the top is golden brown and juices are bubbling at the edges.
- Let the cobbler cool for about 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream.
Notes
If the top is browning too fast, tent lightly with foil for the last 5–10 minutes. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 2 months.