Easy Jammy Gluten-Free Peach Cobbler
yields: 10 servings
This easy gluten-free peach cobbler is full of jammy peaches topped with a soft biscuit-like topping that gets spread on top before baking. A crisp golden-brown topping gives way to a soft biscuit that soaks up the warm peaches and vanilla ice cream.
Ingredients
Peach Filling
- 8 cups (3 lbs) (3lbs) sliced ripe, but firm peaches, about 5-6 peaches, cut into ⅛-1/4 inch slices
- ¼ cup (75 g) + 2 tablespoons light or dark brown sugar
- 1 tablespoons Bob’s Red Mill tapioca flour
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Almond Biscuit Topping
- 112 g (1 cup) super-fine blanched almond flour
- 98 g (¾ cup + 2 tablespoons) Bob’s Red Mill tapioca flour
- 95 g (¾ cup + 2 tablespoons) gluten-free oat flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (8 tablespoons) cold unsalted butter, cut into ½-inch cubes (see note for dairy-free option)
- ½ cup + 2 tablespoons buttermilk
INSTRUCTIONS
- Preheat the oven to 375°F.
- 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.
Subbing In Other Fruit
Keep the topping the same, but sub in your favorite seasonal fruit, by weight: apples, pears, fuyu persimmons, berries, other stone fruit work great! You can also use frozen fruit. For frozen berries, no need to defrost first! For all other frozen fruit, thaw and lightly drain before using.