Gluten-Free Simple Peach Cobbler
Summer is here and there is no better summertime dessert than a classic, Simple Peach Cobbler. This recipe requires a few basic ingredients, gets mixed up in a matter of minutes, and then baked for about 30-40. Your home will be filled with that sweet smell of warm cobbler in no time!
This is great if you need to whip up a dessert for company (though some of us aren’t having a lot of company over these days, but perhaps close family for Father’s Day today) or if you’re just in the mood for a special dessert to serve after dinner to your immediate family.
This recipe uses Kinnikinnick’s all-purpose flour blend, a combination of white rice flour, potato starch and tapioca starch. It’s free from gluten (of course), dairy, tree nuts, peanuts, and soy.
This recipe is versatile. You can make a fruit cobbler of another kind, perhaps blueberry or cherry, using the same recipe. You can also swap the milk, butter, and whipped cream for dairy-free alternatives if you need to make this dairy-free.
Happy summer, everyone! I hope this season brings us all some much-needed relaxation and brighter days.
Simple Peach Cobbler
Ingredients
- 1 cup Kinnikinnick All-Purpose Gluten Free Flour Blend
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 1 cup milk
- ½ cup butter
- 3 cups sliced peaches , fresh or frozen and thawed
- Fresh or whipped cream for serving , if desired
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the milk.
- Melt the butter in a cast iron skillet. Pour in the batter and scatter the peaches on top. Bake for 30-40 minutes or until the batter is set and golden brown.
- Serve topped with whipped cream, if desired.
Nutrition
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Hello – This Cobbler recipe is much like a flour version (not Gluten-Free) that my grandmother used to make and is delish!!! However, the saturated fat content is very high due to the butter. Is there any way to reduce the saturated fat, like maybe use half the amount of butter and half the amount could be grapeseed oil??? or other ideas? Thanks!
Hi Tammy,
You could try to cut the butter in half and use another fat – maybe a dairy-free butter spread that doesn’t have saturated fat? Grapeseed oil would also work since it’s neutral in taste.
When you pour the batter in the cast iron do you mix it with the butter? Or just pour it over the butter? Also do you leave the peaches on top of the batter or mix them in? I see the batter covering the peaches mostly in the photo. I’m not a cook, obviously lol. But I am gluten free. So I’d love to try this recipe thanks.
Hi Katie,
No need to mix the butter and batter together, just pour it over top. And the peaches are to be scattered on top – the batter will rise up over them and they will sink a little as well.