Peach Cobbler

Before summer and peach season are over, I would like to share my peach cobbler recipe. It is a tasty option if you have a lot of ripe peaches that you need to use up or you would just like to make a refreshing fruit dessert.

Unlike a fruit crumble or a crisp, cobblers have a biscuit-like topping that is moist. It has always made me think of it as an upside-down pie but with a thicker and softer crust. The juicy sweet peaches mixed with ground cinnamon and topped with a soft biscuit is heavenly, especially when eaten warm. It is of course also delicious served with whipped cream or a scoop of vanilla ice cream.

This is a rather simple recipe to make and it is a great dessert to serve to dinner guests. I have even enjoyed eating this peach cobbler for breakfast!

This Gluten-Free Peach Cobbler is:

– Perfectly sweetened

– Very moist

– Refined sugar free

– Satisfying

– A healthier dessert option

Another similar summer dessert to try is my Grain Free Apricot Crumble!

Ingredients You Will Need

– 7 medium sized peaches, yellow or white

– Lemon juice

– Coconut sugar

– Ground cinnamon

– Gluten-free all-purpose flour

– Sea salt

– 1 egg, beaten

– Cold, unsalted butter

– Almond or cashew milk

– Honey

How to Make Peach Cobbler

Start by making the filling by slicing 7 medium sized peaches or until you have roughly 6 cups worth. I have used white and yellow peaches in this recipe and both are delicious. Pour the sliced peaches in a medium size bowl. Next, add lemon juice, coconut sugar, and ground cinnamon. Use a large spoon to combine the ingredients together and set the bowl aside. If your peaches are very juicy, you can add in a tablespoon of flour or so to absorb some of the moisture. I prefer a juicy cobbler, but depending on the ripeness of the peaches, I will sometimes need to add a little flour.

Preheat the oven to 375 degrees Fahrenheit and lightly oil / grease an 8” x 11” glass baking dish.

Now to make the topping. In a medium size bowl, add the all-purpose flour and salt and stir together. Cut the cold butter into cubes and then add it to the flour. Use a pastry cutter to mix it in until the butter turns into small crumbs. If the butter sticks to the pastry cutter, simply use a knife to scrape off the butter.

Next, lightly beat an egg with a fork in a small bowl. Then add it to the mixture along with almond milk and honey. Gently stir all ingredients together until the dough starts to form into a large ball. The dough will be sticky in texture, unlike a pie crust.

Then pour the peaches into the prepared baking dish. Place half of the dough on top of the peaches on one side of the pan and place the other half on the opposite side. Use a knife or the back of a large spoon to spread the dough evenly around on the top. You can lightly flour the knife or spoon if it gets too sticky.

This is where you have the option of adding a little cinnamon and sugar on top of the dough or to leave it as is. I prefer it without the cinnamon and sugar topping since the filling is already pleasantly sweet.

Bake the cobbler on the middle oven rack at 375 degrees Fahrenheit for about 40 minutes or until an inserted toothpick comes out clean. Allow the cobbler to cool for at least an hour to let the juice absorb a little. Serve as is or topped with whipped cream or vanilla ice cream. Enjoy!

Storage Notes and Tips

– Store the cobbler covered in the refrigerator

– This peach cobbler is best consumed within 3-4 days

– It tastes best when enjoyed warm since the topping will firm up once it is chilled