This easy gluten-free peach cobbler is full of jammy peaches topped with a fluffy buttermilk biscuit-style topping. A crisp golden-brown topping gives way to a soft biscuit that soaks up the warm peaches.
5 from 4 reviews
Ingredients
Peach Filling
8cups(3lbs) sliced ripe, but firm peaches, about 5-6 peaches, cut into ⅛-1/4 inch slices
Toss the filling together. Mix the brown sugar with tapioca flour in a large mixing bowl, then toss in the sliced peaches, lemon juice, vanilla, and spices. Dump into a 2-quart baking dish.
Sift dry ingredients together in a large mixing bowl.
Work in cold butter cubes. Either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly.
Add buttermilk and whisk with a fork until the flour is just absorbed by the buttermilk, using your hands to mix, if needed.
Dollop and spread topping evenly over peaches. Sprinkle a tablespoon of sugar over the top.
Bake for 40-50 minutes until the topping is golden brown and the peaches bubbly. Let cool for 10 minutes before serving.
Serve warm with vanilla ice cream!
Notes
Frozen Peaches: You can use frozen peaches. Defrost the peaches and drain off the bulk of any liquid (do not press them) before tossing them with the rest of the ingredients. Dairy-Free Option: To make this recipe dairy-free, replace the butter with cold plant butter and the buttermilk with full-fat canned coconut milk, well-mixed.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.