Gluten-Free Peach Cobbler

Gluten-Free Peach Cobbler

This Gluten-Free Almond Flour Peach Cobbler recipe is made with fresh peaches and delicious soft biscuits made with almond and white rice flour. Serve with a scoop of vanilla ice cream for a perfect gluten-free dessert! Dairy-free, egg-free, and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30

Total Time 30

Servings

Calories 296kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To store: To store, 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.

To reheat: To reheat, 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. Alternatively, microwave single portions on medium power in 30-second intervals, covering with a damp paper towel. The biscuits will absorb the filling liquid when stored. Adding a splash of almond milk or water can help if the cobbler topping seems dry.

Nutrition