Gluten Free White Peach Cobbler

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This Gluten Free White Peach Cobbler recipe is an easy small batch and gluten free summer dessert!  Sweet and juicy white peaches swim in a pool of refined sugar free caramel and are topped with a soft, caramelized cobbler.  A summer – and peach season – must have dessert!

Gluten Free White Peach Cobbler

One of the things I look forward to most in the summer is the fresh stone fruit.  There is just something about a delicious peach dessert or cherry dessert that make me tolerate the ‘it’s too hot’ weather!  Because if I’m going to be completely honest, I’m a Fall season and weather girl all the way.  But, the sunny summer days unexplainably nostalgic for me.

All that aside – let’s focus on the recipe at hand and that is this incredibly easy and delightfully tasty Gluten Free White Peach Cobbler!  Now, you might be asking – what’s with the white peaches?  Why not just a regular yellow peach?  And the answer is – because I saw them at the store and decided I wanted to bake with them!

With that, you can certainly use the bright yellow peach for this recipe.  But you should at least try the white peach.  I find that white peaches are a little sweeter, and if you want to go as far and eat the skin – it’s not as acidic.

Tasty Features of This Gluten Free White Peach Cobbler Recipe

  • Bright and Juicy Peaches – Yes, a peach cobbler tastes like peaches.  But don’t you just love a dessert that taste like the name?!
  • Caramel Sauce Flavored with Peach – The maple syrup combines with the juices released from the peaches while baking.  And the result – spoon worthy peach flavored caramel!
  • Soft & Caramelized Cobbler Topping – May seem like an oxymoron, but that is precisely how to describe the cobbler topping.  The almond flour dough yields a soft-on-the-inside biscuit that is perfectly baked and crunchy on the outside.
  • Refined Sugar Free – It is worth another mention that the Gluten Free White Peach Cobbler is refined sugar free and naturally sweetened with pure maple syrup.

Small Batch Cobbler Recipe

So we have a gluten free and refined sugar free peach cobbler.  But the recipe wouldn’t be a true Butter and Bliss recipe without being a small batch dessert too!  This recipe yields enough for 2 servings (but I’m sure you could stretch it to 3, if you didn’t mind smaller portions).  

Great news on this small batch recipe it can easily be doubled!  So if you don’t want to share and have some leftovers, go ahead and double the recipe.

Close up of freshly baked gluten free peach cobbler in a white ramekin

What You Need To Make Gluten Free White Peach Cobbler

Ingredients

  • Fresh White Peaches – 3 peaches is what the recipe calls for.  
  • Lemon Juice – The lemon juice adds a little brightness to the peaches.
  • Almond Flour – Blanched almond flour is what I recommend and I have provided a (affiliate) link in the recipe.
  • Arrowroot Flour – Also called arrowroot starch. 
  • Tapioca Flour – Also called tapioca starch.  This is used in the filling and the cobbler biscuit topping.  
  • Coconut Flour
  • Baking Powder & Salt – For the needed lift, texture, and flavor in the cobbler biscuit topping.
  • Pure Maple Syrup – Make sure it is pure maple syrup and not table (pancake) syrup.  You could also swap in any sweetener you prefer.
  • Unsalted Butter – The butter makes the cobbler biscuit topping light, fluffy, and flavorful!
  • Milk – I used unsweetened carton coconut milk, but you can swap in any milk you prefer.
  • Cinnamon & Cardamom – I used these spices in both the filling and topping.  They add layers of flavor that make the peach cobbler have a variety of interesting flavors.  Cardamom especially, has a floral and spicy flavor that pairs wonderfully with fruit.
  • Unsweetened Canned Coconut Milk – If you want to make the Whipped Coconut Cream to top the cobblers.

Baking Equipment

  • Mixing Bowls
  • Baking Sheet – Set the ramekins on the (unlined) baking sheet.  This makes baking the small dishes much easier, and without the worry of falling through the oven rack.
  • Ramekins – I used 8 ounce ramekins.  A small casserole dish or small pie dishes will also work.

Paleo/Almond Flour Blend

  • Blanched Almond Flour
    • The base in the flour blend.  Almond flour produces a light and fluffy cake-like bake.  Which makes it a great option for cakes, cupcakes, muffins, and even gluten free cookies.  I will always recommend a blanched, super-fine almond flour.  This means the flour is ground as fine as it can be (before turning into butter), and the skins are removed.
  • Arrowroot Starch/Flour
    • Flour and starch are used interchangeably in the package titles.  Arrowroot aids in the tender texture we like in baked goods.  It also adds structure to the crumb.  
  • Coconut Flour
    • Ground from dried coconut meat, coconut flour is super absorbent.  It should be blended with other flours as it does not work well as a 1:1 swap.  Its absorbency allows swapping granulated sugar for liquid sweeteners –  like maple syrup or honey.  I also find it counter-balances other wet ingredients in the recipe.
  • Tapioca Starch/Flour
    • Another where flour and starch are used interchangeably in package titles.  Tapioca adds a little more chew to the baked good – where normally we’d get that from gluten in all-purpose flour.  And I have found in baked goods, it gives a ‘crisp’ exterior.

Tips For Making Gluten Free White Peach Cobbler

  • Use fresh peaches – If in season, I always recommend fresh!
  • Peel or don’t peel the peaches – I have tried both, and both are delicious.  It is personal preference if you want to bake the peaches with the skin on.
  • Make the cobbler biscuit topping first – The only reason I recommend this is because you can give it a little chill while you prepare the peach filling.  And it allows the dough to hydrate.
  • Place the ramekins on a baking sheet – The only reason for this is it is easier.  Otherwise, the small ramekins may not sit flush on your oven rack.  And if any juices bubble over, you don’t have a mess on the bottom of your stove!
  • Try the cinnamon and cardamom – The peach cobbler will taste delicious without.  However, the spices give the flavors a little boost!
  • Use any baking vessel you have – The ramekins are great because they make individual peach cobblers.  However, you can use any oven-safe baking dish you have on hand.  Keep in mind the smaller batch, so the dish shouldn’t be too big.
  • Cover with foil – If the cobbler topping is baking and browning too fast, loosely cover it with a piece of foil to keep it from burning.
  • Serve warm – There is nothing like fresh cobbler from the oven.  And this is especially true if you top it with ice cream.  Though, room temperature cobbler is just as delicious.
  • Top with Whipped Coconut Cream – Forgot the ice cream?  Top with my light and fluffy Whipped Coconut Cream instead!
Inside photo juicy peaches in a gluten free peach cobbler in a white ramekin

Common Questions for Making Gluten Free White Peach Cobbler

Can this recipe be doubled?

Yes – the recipe can easily be doubled!

Do I have to use white peaches?

You do not – yellow peaches will work just as well.

What is the difference between white and yellow peaches?

White peaches may be just a little sweeter and not as acidic (especially the skins).

Will frozen peaches work?

While I always prefer fresh if in season, frozen peaches can work. You will want to thaw and drain them, and I probably would not pre-cook them as they may get too mushy.

Why do you add tapioca (or corn) starch to the peaches?

The tapioca (or corn) starch helps to make the filling thick and caramel-like.

Can I substitute a different flour/sweetener/milk?

Flour – I don’t recommend using a 1:1 gluten free blend because I have found it requires a different ratio of wet to dry ingredients than my almond flour blend. Sweetener – Feel free to substitute in any sweetener of choice. Milk – Any milk will work. I used unsweetened carton coconut milk.

I don’t have ramekins. What else can I bake the cobblers in?

You can use a small casserole dish; smaller pie dishes, or really any oven-safe baking dish you may have on hand. Keep in mind this is a small batch recipe so you don’t want the baking dish to be too big.

The cobbler biscuit topping is browning too fast. What should I do?

Loosely cover the cobblers with a piece of aluminum foil to keep the tops from burning.

Top view of two individual gluten free white peach cobblers on a table

More Summer Peach Recipes

Top view of juicy peach cobbler topped with whipped cream on a spoon
Close up of the inside of a juicy peach cobbler topped with whipped cream
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Gluten Free White Peach Cobbler

Yield: 2 Cobblers
This Gluten Free White Peach Cobbler recipe is an easy small batch and gluten free summer dessert!  Sweet and juicy white peaches swim in a pool of refined sugar free caramel and are topped with a soft, caramelized cobbler.  A summer – and peach season – must have dessert!
Prep15 mins
Cook25 mins
Total40 mins

Equipment

  • 2 8-Ounch Ramekins
  • 1 – Baking Sheet Unlined

Ingredients

Cobbler Topping

  • 1/4 cup, plus 2 tablespoons blanched almond flour
  • 3 tablespoons arrowroot starch/flour
  • 1 tablespoon tapioca starch/flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon - optional
  • 1/8 teaspoon ground cardamom - optional
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cut into cubes
  • 2 tablespoons pure maple syrup - or any sweetener of choice
  • 2 tablespoons milk, any kind

White Peach Filling

  • 3 fresh white peaches, peeled and chopped - any peach will work; chop into 1/2-inch pieces
  • 2 teaspoons tapioca starch/flour - or corn starch
  • 1 tablespoon pure maple syrup - or any sweetener of choice
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon - optional
  • 1/4 teaspoon ground cardamom - optional

Instructions

Cobbler Topping

  • In a medium mixing bowl, add the flours, baking powder, cinnamon, and cardamom. Stir to combine.
  • Add the butter cubes to the flour mix. Cut the butter into the flour using your fingers or two forks, until the mix resembles coarse sand. Pour the maple syrup and milk over the top and mix the dough with a spatula until no dry streaks remain.
  • Refrigerate the dough while you prepare the peach filling.

White Peach Filling

  • Preheat the oven to 375F degrees and adjust the oven rack to the middle position.
  • Peel and chop the peaches into 1/2-inch chunks. You can also slice them if you prefer larger pieces. Note – Any peach will work! And it is totally up to you if you want to peel the peaches or leave the skin on.
  • In medium mixing bowl, add the chopped peaches, tapioca flour, maple syrup, lemon juice, cinnamon, and cardamom. Stir to combine and coat the peaches.
  • Portion the peach filling equally into the 2 ramekins. Using a cookie scoop or spoon, portion equal amounts of dough on top the peach filling. Tip – I used a cookie scoop to make portioning easier. Optional – Sprinkle large/coarse sugar – like Turbinado – over the top of the cobbler topping.
  • Place the ramekins on the baking sheet (like a quarter-size baking sheet) and bake for 25 minutes, or until the peach filling is bubbling and the cobbler topping is golden brown. Note – If the cobbler topping is baking faster than the filling, loosely cover the top of the cobblers with a piece of aluminum foil.
  • Cool the cobblers in the ramekins set on a wire cooling rack for a few minutes. The cobblers are delicious served warm, but also tasty at room temperature. Top with your favorite ice cream of Whipped Coconut Cream to serve, and Enjoy!

Notes

  • Serving Size – This recipe can be doubled.  
  • Serving Dishes – I used 8-ounce ramekins, but a larger casserole dish, or any oven-safe baking dish will work.  Just keep in mind the portion size relative the baking dish size.
  • Peaches – I used white peaches because I’ve never baked with them before!  However, feel free to use regular peaches.
  • Spices – The cinnamon and cardamom are optional.  Though they add a lovely layer of flavor to the cobbler.
Course: Dessert
Cuisine: American
Author: Erin Cernich
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