This Gluten-Free Almond Flour Peach Cobbler is made with fresh peaches and delicious soft biscuits made with almond and white rice flour. Serve this delicious dessert with a scoop of vanilla ice cream!
Fresh summer peaches topped with soft almond flour biscuits are an easy recipe for summer. Cobbler recipes make for a perfect fruit dessert. Just like peach crumble, fresh juicy peaches and cinnamon make up a filling that is covered with a simple topping, and baked.
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Why you'll love this recipe
- Simple ingredients
- Perfect for peach season
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Peaches - You can remove the peach skin or keep it on. This is totally up to you! This recipe calls for fresh ripe peaches, but frozen peach slices can be substituted. Thaw and drain the frozen slices before using.
Almond flour - Almond flour creates a moist crumb and a buttery biscuit taste to the topping.
White rice flour and tapioca starch - Combined with the almond flour, the rice flour and tapioca starch (also known as tapioca flour), this mixture helps bind and create a soft, cake-like topping. Substitute arrowroot flour (starch) for the tapioca starch.
Olive oil - The richness of olive oil enhances the flavor of the biscuits. Melted butter (vegan) or coconut oil can also be substituted. If using melted coconut oil, ensure that it has cooled slightly.
Unsweetened almond milk - Almond milk is used as an egg-free egg wash in this recipe. Any dairy-free milk can be substituted. This also makes it a vegan peach cobbler!
Organic cane sugar - To make this vegan-friendly, choose organic cane sugar. You can use substitute coconut sugar but it will be less sweet and the color of the biscuits will be darker.
Step-by-step instructions
Step 1: Gently combine the peaches, cane sugar, cinnamon, vanilla extract, tablespoon of white rice flour, and salt in a large mixing bowl. Transfer the peach mixture to the prepared baking dish.
Step 2: Prepare biscuit dough and chill in the refrigerator.
Step 3: Top filling with biscuit dough.
Step 4: Bake for 24-26 minutes, or until the tops of the biscuits turn a light golden brown.
Recipe tips
- Chilling the biscuit dough helps firm it up before dropping it onto the filling. For best results, don't skip this step!
- The almond flour biscuit topping will absorb liquid when stored. Add extra water or almond milk to help rehydrate before reheating.
- Here are some easy ways to peel peaches!
FAQs
Yes! Frozen peach slices can be used. Thaw and drain before incorporating them into the recipe.
To reheat the gluten-free peach cobbler recipe, preheat the oven to 300°F, cover the cobbler with foil, and bake for 15-20 minutes. For a crispier top, remove the foil for the last 5 minutes. Microwave single portions on medium power in 30-second intervals, covering with a damp paper towel. Adding a splash of liquid can help if the cobbler topping seems dry.
To store gluten-free peach cobbler, allow it to cool completely. Cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you need to store it longer, you can freeze the cobbler by wrapping it well in plastic wrap and foil. Freeze for up to 2-3 months.
More gluten-free dessert recipes
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📖 Recipe
Gluten-Free Peach Cobbler
Ingredients
Peach Filling
- 4-5 cups (6-7) fresh peaches, sliced peeled or unpeeled
- ⅓ cup organic cane sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon white rice flour
- ⅛ teaspoon salt
Almond Flour Biscuits
- 1 ⅓ cup white rice flour
- ¾ cup almond flour
- 1 tablespoon tapioca starch
- 1 tablespoon organic cane sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup + 3 tablespoons unsweetened almond milk, divided
- ¼ cup olive oil
- organic cane sugar for sprinkling
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray an 8x8 inch baking dish with cooking spray.
- Gently combine the peaches, cane sugar, cinnamon, vanilla extract, lemon juice, tablespoon of white rice flour, and salt in a large mixing bowl. Transfer the peach mixture into the prepared baking dish.
- Place baking dish onto a rimmed baking sheet and bake for 15 minutes. Carefully remove from oven, stir, and return to oven and bake for 10 minutes more.
- While the filling is baking, prepare the biscuits. Combine the white rice flour, almond flour, tapioca starch, cane sugar, baking powder, and salt in a medium bowl. Whisk until ingredients are evenly incorporated.
- Add 1 cup almond milk and the olive oil to the dry ingredients. Stir for 2-3 minutes; the mixture should start to thicken. Place bowl in the refrigerator and allow to chill for at least 10 minutes or until ready to top peach filling.
- When the peach filling is ready, use ¼ measuring cup to drop 5-8 scoops of biscuit dough on top of filling, using your hands to loosely form dough into a circular shape. This will not completely cover the peach filling.
- Using a pastry brush, use the remaining almond milk and brush the tops of the biscuits with it and then sprinkle with sugar.
- Bake for 24-26 minutes, or until tops of biscuits start to turn a light golden brown.
- Cool peach cobbler for about 20 minutes before serving. Serve warm or at room temperature with vanilla ice cream.
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