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 small batch dessert or cherry small batch dessert that makes me tolerate the ‘it’s too hot’ weather!
White peaches or yellow peaches will work equally well in this recipe. But, if you’ve never tried a white peach, I suggest you give one a try. They are sweeter with less acidic skin.
Why You’ll Love This Peach Cobbler
- Bright and Juicy Peaches – The peaches retain texture when baked and they release sweet juices!
- 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 – This 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 this gluten free peach cobbler is refined sugar free and naturally sweetened with pure maple syrup.
Ingredients
- Fresh White Peaches – 3 medium peaches is what the recipe calls for.
- Lemon Juice – The lemon juice adds a little brightness to the peaches.
- Almond Flour – Blanched almond flour provides structure, protein, and flavor to the cobbler top.
- Arrowroot Flour – Also called arrowroot starch and will give the cobbler a soft texture.
- Tapioca Flour – Also called tapioca starch. This is used to thicken the filling and add chew to the cobbler top.
- Coconut Flour – Coconut flour is absorbent which is great for gluten free baking since there is a higher liquid ratio in this recipe.
- 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 use an unsweetened carton of 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.
Helpful Tips
- Peel or don’t peel the peaches – I have tried both, and both are delicious. It is your preference if you want to bake the peaches with the skin on.
- 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!
- 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!
Recipe FAQ
What is the difference between white and yellow peaches?
White peaches are 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.
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.
More Summer Peach Recipes
- Small Batch Peach Kuchen
- Peach Mousse Trifle
- Mini Peach Clafoutis
- Peach and Citrus Refresher
- Mini Peach Clafoutis
- Peach Gluten Free Cupcakes
Gluten Free White Peach Cobbler
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!
EQUIPMENT
- 2 8-Ounce Ramekins
- Baking Sheet Unlined
INGREDIENTS
Cobbler Topping
- 6 tablespoons blanched almond flour
- 3 tablespoons arrowroot flour
- 1 tablespoon tapioca 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 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!
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RECIPE 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.
NUTRITION ESTIMATES
Calories: 484kcal | Carbohydrates: 67g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 444mg | Potassium: 379mg | Fiber: 8g | Sugar: 39g | Vitamin A: 1109IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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