This healthy Vegan Gluten-Free Peach Cobbler is a delicious crisp recipe with juicy peaches and a crusty biscuit. It’s a perfect family dessert recipe to share in summer, and it’s also 100% paleo vegan approved!
Cobbler lovers, this vegan, gluten-free peach cobbler is for you. My vegan blueberry cobbler is a delicious warm breakfast recipe, but this gluten-free cobbler version takes it up a notch. This is also a paleo cobbler recipe made grain-free using almond flour and arrowroot flour.
What’s A Gluten-Free Peach Cobbler?
A Gluten-Free Peach Cobbler is a one-pan dessert made of a layer of sticky jam-like cooked peaches topped with dollops of biscuits crispy on the outside and moist in the center. It’s made with only gluten-free ingredients for an allergy-friendly breakfast.
Ingredients and Substitutions
All you need to make a peach cobbler vegan are:
- Peaches – You can use fresh peaches, halved, cored, and peeled or canned peaches in juices. All canned peaches are vegan friendly, stored in juice or water, and sugar.
- Almond Flour – Almond flour is a great healthy gluten-free flour. If you can’t find any, you can also use sunflower seed flour which is a 1:1 replacement that is also gluten-free.
- Coconut Sugar – I prefer to use coconut sugar but you can also use brown sugar, or white sugar, any crystal sweetener options work.
- Arrowroot Flour – Arrowroot flour is made from the roots of a tropical plant and that brings crispiness to baking recipes.
- Melted Coconut Oil or melted vegan butter.
- Maple Syrup – Use classic maple syrup or any liquid sweetener you love. There are plenty of refined sugar-free vegan options available like rice syrup, coconut nectar, or agave syrup.
- Vanilla Extract – For additional flavors.
- Cinnamon – Cinnamon brings a touch of spices.
- Baking Powder – for a fluffy texture.
How To Make A Gluten-Free Peach Cobbler
It’s very easy to make your own healthy vegan gluten-free peach cobbler at home using only a few wholesome ingredients.
- First, peel, cut in halves, and core the fresh peaches, or drain some canned peaches halves if peaches are not in season.
- Cut the halves into slices and set them aside in a medium bowl.
- In a large mixing bowl, combine arrowroot flour, coconut sugar, and cinnamon.
- Stir in the peach slices until evenly covered with the mixture. Set aside in the bowl.
- In another mixing bowl, combine the cobbler biscuit ingredients.
- First, stir in the dry ingredients together: almond flour, arrowroot flour, and baking powder until combined.
- Then, stir in the liquid ingredients: melted coconut oil, maple syrup, and vanilla extract. It will form a sticky biscuit batter.
Then lay the slices evenly at the bottom of a greased 8×8-inch baking dish. Set aside.
Pour dollops of biscuits onto the fruit layers, as seen in the picture below. Slightly flatten each dollop with your hands.
Bake the cobbler in the center rack of the oven for 20-25 minutes at until the peaches form a bubbly juice and the biscuit is golden brown.
Serving Suggestion
You can serve this vegan, gluten-free peach cobbler lukewarm or cold with some of the toppings below:
- Dairy-Free Ice Cream – A scoop of gluten-free dairy-free coconut or vanilla ice cream goes well with peaches.
- Coconut Yogurt or vegan whipped cream.
- Raspberry Baby Jam – Raspberry and peach is a great combo.
Storage Instructions
You can store leftover gluten-free peach cobbler in the fridge for up to 3 days. Simply wrap the baking dish with a piece of foil or a silicone lid, and keep it in the fridge. Rewarm the peach cobbler in a hot oven at 210°F (100°C) until lukewarm.
Frequently Asked Questions
Yes, you can use frozen peaches and use them without thawing them. They will cook in the same time as fresh fruits but you might have to drain some of the water that they release while cooking.
A classic cobbler has a thicker crusty topping that resembles a cobbled road, hence the name while a crisp has a much thinner crumble-like texture.
There are many flour swaps you can make in this peach cobbler recipe.
– Almond flour – swap for the same amount of oat flour or sunflower seed flour for a nut-free cobbler recipe.
– Arrowroot flour – swap for the same amount of tapioca flour, corn flour, or half the amount of rice flour.
Note that you can’t use coconut flour in this recipe to replace almond flour. In fact, coconut flour is very high in fiber, and it will dry out the biscuit, turning it into a crumble.
It will turn this into a peach crisp with a crumbly crunchy topping rather than a soft, pillowy cobbler biscuit.
Yes and no, it depends on how long you intend to store your peach cobbler.
You can keep it out of the fridge for 24 hours, tent the dish with a piece of foil, and store it in a dry place like your pantry.
But for more than 24 hours of storage, cobbler recipes must be refrigerated. They can store up to 4 days in the fridge.
You can freeze peach cobbler raw if you didn’t use frozen fruits or freeze a baked peach cobbler after it cools down. Cover the top of the cobbler baking dish with plastic wrap or a silicone lid to prevent air from entering.
Then, pop in the freezer and freeze for up to 3 months. Thaw the day before in the fridge and rewarm or bake in a hot oven just before serving.
It takes about 25-35 minutes to bake a peach cobbler. You know it’s ready when the biscuit is golden brown, and the fruits are hot, bubbly, and for a sticky jam.
More Vegan Dessert Recipes
If you love this vegan peach cobbler recipe, I have plenty of other vegan dessert recipes for you to try below, including more vegan, gluten-free recipes or vegan blueberry cobbler, not gluten-free if you prefer a classic version using wheat flour.
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Vegan Gluten-Free Peach Cobbler
Ingredients
- ¾ cup Almond Flour
- ½ cup Arrowroot Flour
- 1 teaspoon Baking Powder - and a pinch of salt if desired.
- 3 tablespoons Maple Syrup
- ¼ cup Melted Coconut Oil
- 1 teaspoon Vanilla Extract
Fruit Layer
- 1 pound Peach Slices - about 4 medium peaches, cored, peeled, and cut into slices
- 1 tablespoon Coconut Sugar
- ¼ teaspoon Cinnamon
- 2 tablespoons Arrowroot Flour
Instructions
- Preheat the oven to 350°F (180°C). Slightly oil a square 8-inch baking dish with coconut oil.
- If you are using fresh peaches, peel off the skin, core, and cut them into 0.2-inch slices.
- Place the peach slices in a mixing bowl with arrowroot flour, coconut sugar, and cinnamon.
- Stir until the peaches are evenly covered with the mixture.
- Lay the peach slices onto the baking dish to evenly cover the bottom of the pan – it's ok if they slightly overlap.
Cobbler Biscuit
- In a large mixing bowl, whisk all the dry ingredients: almond flour, arrowroot flour, and baking powder.
- Stir in melted coconut, maple syrup, and vanilla extract. Keep stirring until it forms a sticky batter that comes together like cookie dough.
- Using your finger, place dollops of biscuit dough all over the peaches – watch my pictures above in this post for details. You won't be able to cover all the peaches, and patches of uncovered peaches will remain. That's ok.
- Bake in the center rack of the oven for 25-35 minutes at 350°F (180°C) until the biscuit is golden brown, crispy and the peaches form a sticky bubbly jam.
- Serve lukewarm with a dollop of coconut yogurt or a scoop of dairy-free vanilla ice cream.
Made this for my wife is on a plant-based diet for health issues. Amazingly good! Added 1/2 tsp ginger and 1/2 cardomon powders to the fruit layer, and used maple syrup, instead of coconut sugar, and oat flour for the biscuit layer.
Thank you so much for the recipe!
Great tweaks!
This is a great recipe! I have tried several paleo cobbler recipes and I have to say this one is perfect. This will be the recipe I always use from now on. Thank you!
Thank you!!
I made this and holy moly it’s so good! This is the first time I’ve made a dairy and gluten free recipe that’s tasted anything like the real thing and even better!!!! I did use maple sugar instead of coconut sugar but that’s the only switch! My new go to for a sweet treat! So yummy!
Turned out great…thanks!
Can I use canned peaches?
By all means!
Can 1-to-1 GF flour replace the almond flour?
Yes, that’d work!
I was really craving cobbler yesterday but had no fresh peaches on hand. Not to be deterred, I used your recipe as a base to make vegan gluten-free apple/cranberry/blueberry cobbler. Since I made it in a 13×9 pyrex dish I doubled the cobbler biscuit part of the recipe. I used melted Earth Balance (1 full stick) and substituted Tapioca for Arrowroot as I was out of that flour. It smelled like sugar cookies! It was hard to resist a nibble to leave it for the topping because every bit of it is needed to cover the top with minimal gaps.
I used the method with the peaches for my fruit filling: I cored, sectioned, and chunked 6 pink lady apples (skins on). I dusted the apples with the gf flour (tapioca again) and sprinkled in cinnamon to season as I tossed them around until everything looked evenly coated and smelled great. I tossed in a 12 oz bag of frozen cranberries and about a 1/2 – 2/3 cup of frozen tiny wild blueberries (left over from the last batch of smoothies). That mix filled my pyrex dish nicely and I spread the cobbler biscuit out on the top as you described.
Because the filling was more like a deep dish recipe now, I covered it with sprayed foil for the first 30 minutes at 325F (convection fan on so lower temp). This is when I could see bubbling activity through the glass. I uncovered and continued baking for 25 minutes until the cobbler biscuit was taking on a nice golden color and lightly browning in some spots. It rested on the counter for a couple hours before we dug in for dessert with a scoop of vanilla soy ice cream to add some creamy sweetness.
It was so good! The apples and the blueberries add just enough sweetness to even out the tart punch from the cranberries. I had a small bowl without the ice cream with my coffee this morning and it was just as enjoyable – just more tart. Thank you for the inspiration and the foundation measurements to use what I had on hand and make a delicious dessert for my family! I can’t wait to try the original recipe when peaches are in season!
This is delicious and the easiest cobbler I’ve ever made!. I took it to a dinner party and it was gone in minutes. When I told everyone it was vegan and GF, they couldn’t believe it. YUM!
It’s winter here so I switched the peaches for 2 1/2 cups mixed frozen berries (blackberries, blueberries, raspberries, strawberries) and it came out great. Definitely a keeper. Thanks!
Is there a replacement for arrowroot flour? Would tapioca flour work?
Yes, both options works, same amount