Gluten Free Peach Cobbler

This recipe and blog post were made possible thanks to Bob’s Red Mill.

Is there anything better than a bowl of warm, homemade cobbler with a scoop of vanilla ice cream on top? I’m pretty sure the answer is no! With a crisp, golden exterior and tender, fruity interior, cobbler is one of the most comforting, delicious desserts out there. You can make it with all sorts of different fruits (think cherries, blackberries, blueberries, etc.), but I’m partial to peaches during the warmer months. Peach trees thrive in the American South and I’m a Louisiana girl, so it makes sense! Sticky-sweet peaches scream summer to me, and when you bake them in a cobbler, they get bubbly and irresistible!

I partnered with Bob’s Red Mill to develop this perfect Peach Cobbler with the Bob’s Red Mill Gluten Free 1:1 Baking Flour. It’s an amazing product because you can use it as a direct replacement for regular flour—no fussy substitutions or measurements necessary. When I host people, I want to make sure that everyone feels included. To me, that involves ensuring that everyone can eat the food I’m serving. If I have gluten-free guests coming over, I love making a cobbler like this one. My Peach Cobbler is a seriously simple, 100% gluten-free recipe that brings all the peachy, summery vibes. 

Gluten Free Peach Cobbler Recipe

Prep time 15 minutes
Cook time 45 minutes
Serves 6 to 8

Filling:

6 medium ripe peaches (4 ½ cups sliced), pitted, sliced ¾-inch wedges (keep the skin on)
¾ cup granulated sugar
½ lemon zested, plus whole lemon juiced
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Flour Mixture:

1 cup (157g) Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
2/3 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
Pinch kosher salt
1 cup whole milk
1 teaspoon vanilla extract
1 stick (½ cup) unsalted butter, melted
Vanilla ice cream, to serve (optional)

1. Preheat the oven to 375ºF. Place the peaches, sugar, lemon zest and juice, cinnamon and nutmeg in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to medium-low and allow to simmer for 4 to 5 minutes until sugar dissolves and peaches slightly soften. Set aside.

2. In a large bowl, whisk together the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour with 2/3 cup granulated sugar, baking powder and salt.  Add the milk and vanilla and stir to combine.

3. Pour the melted butter into the bottom of a 9×13-inch baking dish. Pour the batter on top of the butter (do not stir!). Spoon the warm peaches on top of the batter (do not stir again!). Sprinkle with remaining 2 tablespoons sugar.

4. Bake for 40 to 45 minutes until golden brown and bubbling. Allow to cool for 20 minutes before serving. Serve with vanilla ice cream if desired.