This Gluten Free Peach Cobbler is out of this world! Juicy peaches and a cookie crust topping create the ultimate dessert!
Juicy, jammy fresh peaches along with cookie, streusel topping will send your taste buds on overdrive. An old fashion family favorite made quick and easy. Absolutely hands down delicious. 🙂
I don’t know about you guys, but fresh peaches are the absolute best! I love to bite into one and the juice just runs down your face and hands, that is when you know you got a good one!
We had a perfect batch of peaches and a gluten free peach cobbler was calling my name. The best part of any cobbler is the cookie crunch of the crust and we had an idea brewing.
I wanted the topping of this cobbler to knock your socks off! A cookie crumble, a streusel topping and a traditional cobbler topping all rolled into one glorious Gluten Free Peach Cobbler.
Our friends were visiting and bag of gluten free Ginger Snap Cookies were staring at us in my pantry and we knew that my perfect peaches and these cookies would make the best dessert! Boy were we right on this one. 🙂 haha!
When peaches cook they take on a beautiful sweet jammy taste. Add a little sugar, butter and a cookie, streusel top and all your gluten free peach cobbler dreams will come true!
The ginger snap cookies add that little extra something that you will absolutely love! Serve that with a little vanilla ice cream that seeps into every delicious bite and oh boy! I bet your eyes will close and you will hum in dessert delight!
Need a Gluten Free, Dairy Free Cobbler option? Check out our Tips section for subsitutions.
Alright, enough adjectives let’s get this Gluten Free Peach Cobbler started!
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How to make gluten free cobbler
- Preheat your oven to 325 degrees. First slice peaches into bite size pieces and place in a bowl. Add sugar, gluten free flour, and lemon to the bowl. Stir and set aside.
- Next add cookies to a zip loc baggie and crush until you have small pieces.
- Place butter in a microwave safe bowl and microwave for 15-20 seconds until the butter is nice and soft. It can also be melted, this will not matter in this recipe.
- Then add crush cookie pieces, gluten free flour, brown sugar and butter to bowl and stir. This will be your topping.
- In a small baking dish, add your peaches and then add the cookie streusel topping.
- Cover all the peaches and then place in the oven to bake for 30-35 minutes. Make sure to check after 30 minutes. All ovens vary.
- You will be left with the best Gluten Free Peach Cobbler you have ever tasted!
Tips for baking gluten free cobblers
- Need a dairy free version for this gluten free peach cobbler? All you have to do is substitute the butter for a vegan/nondairy butter. There are so many options. Miyoko butter is a great option.
- I use a gluten free 1:1 ratio flour. I used King Arthur’s Measure for Measure flour for this recipe. You can also use Bob Red Mills 1:1 Flour or Cup4Cup flour.
- What’s great about this recipe is that it is so versatile. You can swap it out for blueberries or whatever fruit your heart desires! Frozen peaches and berries also work great which means you can enjoy gluten free cobblers year round! Whoop Whoop!
- When you are “smashing” the cookies, I like to leave some larger pieces. You will get that cookie type finish along with the crumbled, buttery, sugar goodness.
- If you don’t care for ginger snaps, we can’t be friends (just kidding), you can easily substitute for gluten free vanilla wafers or sugar cookies. Just make sure they are a crunchy style cookie. This will help keep that crisp topping. Here are the Ginger Snap Cookies I used:
- If you are looking for more of a cake like topping, check out my Gluten Free Blueberry Dump Cake, you can easily swap the blueberries for peaches. This has a moist, fluffy and light cake topping that is also delish!
- You can also swamp brown sugar for coconut sugar. Either one will work just fine. I actually ran out but had my mind set on this dessert. :). I would have used coconut sugar if I had had any patience. Haha!
How to store and reheat leftover Cobbler
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Oven Instructions: Preheat oven to 325 degrees. Place cobbler in an oven safe dish. Reheat for 5-8 minutes or until it is nice and warm throughout.
Microwave Instructions: Place the cobbler on a microwave safe plate or bowl. Microwave for 30 seconds or until the cobbler is nice and warm throughout.
I hope you have enjoyed my version of Gluten Free Peach Cobbler. If you have tried this recipe please leave a comment and review below.
Please check out some of my other desserts:
Gluten Free Peach Cobbler
Equipment
- Baking Pan
Ingredients
Peach Cobbler (Inside)
- 5 cups Peaches (5 Peaches)
- 1/3 cup Sugar
- 3 tablespoons Gluten free 1:1 ratio flour
- 1/2 Lemon (juiced)
Cookie/Streusel Topping
- 2 cups Crush Cookies (Ginger Snap Cookies) (8oz bag)
- 1/3 cup Gluten free 1:1 ration flour
- 1/3 cup Brown sugar (Coconut sugar also works)
- 7 tablespoons Melted butter
Instructions
- Preheat oven to 325 degrees. Slice peaches into bite size pieces and place them in a bowl. Add 1/3 cup sugar, 3 tablespoons gluten free flour, and the juice of 1/2 a lemon. Stir and set the bowl aside.
- Place ginger snap cookies in a zip loc bag, use a mallet or rolling pin and smash the cookies into small pieces.
- Add butter to a microwave safe dish and microwave for 15-20 seconds until it is soft and half melted.
- Add crushed cookies, gluten free flour, brown sugar (coconut sugar), and melted butter to a bowl and mix and until everything is incorporated and you have a cookie crumble.
- Place peaches into the bottom of baking dish. (I used a 9X12 inch baking pan.) Then place the cookie crumble on top. Put the cobbler in the oven for 30-35 minutes. Check after 30 minutes because all ovens vary. Let it sit for 5 minutes and then enjoy nice and warm!
Notes
- Need a dairy free version for this gluten free peach cobbler? All you have to do is substitute the butter for a vegan/nondairy butter. There are so many options. Miyoko butter is a great option.
- I use a gluten free 1:1 ratio flour. I used King Arthur’s Measure for Measure flour . You can also use Bob Red Mills 1:1 Flour or Cup4Cup flour.
- What’s great about this recipe is that it is so versatile. You can swap it out for blueberries or whatever fruit your heart desires! Frozen peaches and berries also work great which means you can enjoy gluten free cobblers year round! Whoop Whoop!
- When you are “smashing” the cookies, I like to leave some larger pieces. You will get that cookie type finish along with the crumbled, buttery, sugar goodness.
- You can also swamp brown sugar for coconut sugar. Either one will work just fine. I actually ran out but had my mind set on this dessert. :). I would have used coconut sugar if I had had any patience. Haha!
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