Gluten Free Peach Cobbler
Gluten Free Peach Cobbler is an easy homemade recipe made with fresh peaches. Dairy Free & Vegan Options available. A quick and simple southern style recipe. A buttery, cookie crust makes this dessert perfection!
Peach Cobbler (Inside)
- 5 cups Peaches (5 Peaches)
- 1/3 cup Sugar
- 3 tablespoons Gluten free 1:1 ratio flour
- 1/2 Lemon (juiced)
- 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
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!
- 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!
Calories: 365kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 246mg | Potassium: 156mg | Fiber: 3g | Sugar: 36g | Vitamin A: 496IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg