Vegan Gluten-free Peach Cobbler
This healthy vegan, gluten-free peach cobbler recipe is a delicious gluten-free crisp 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.
Is A Peach Cobbler A Pie?
Not really. It’s closer to peach crisp, except that the toppings are not as crispy.
It’s closer to moist vanilla biscuits that resemble a cobbler road.
Is Peach Cobbler Vegan?
A classic peach cobbler recipe is not vegan as the biscuit contains dairy products like butter and buttermilk or milk.
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.
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
Preparing The Fruit Layer
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.
Preparing The Gluten-Free Cobbler Biscuit
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.
Assembling The Peach Cobbler
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.
Baking The Gluten-Free Peach Cobbler
Bake the cobbler in the center rack of the oven for 20-25 minutes, or until the peaches form a bubbly juice and the biscuit is golden brown.
Serving Vegan Gluten-Free Peach Cobbler
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 chia jam – raspberry and peach is a great combo.
Storing Peach Cobbler
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
When Should I Serve Cobbler?
This easy gluten-free peach cobbler is a great dessert recipe, but some people love to serve cobbler as a comforting weekend breakfast or brunch.
This peach cobbler is very tasty for brunch served with a cup of almond milk hot chocolate or almond milk Matcha latte.
Is Peach Cobbler Healthy?
Not all peach cobbler recipes are good for you. A classic peach cobbler recipe is high in carbs, made with refined sugar and white flour. Some peach cobbler recipes also use canned peach soaked in syrup which also add-up to the addition.
But this gluten-free peach cobbler recipe is a healthy one.
First, it’s made of fresh peaches, so there’s no added sugar from canned peaches.
Next, it uses unrefined sweeteners like maple syrup or coconut sugar and in smaller amounts than regular cobbler recipes.
Finally, this is an almond flour cobbler recipe! Or almond flour is a very healthy swap to wheat flour or gluten-free all-purpose flour.
In fact, almond flour contains plant-based proteins, fiber, healthy fat, and a small amount of carbs.
Finally, this gluten-free peach cobbler recipe combines almond flour with arrowroot flour, a grain-free flour that is easy to digest and also paleo-friendly.
Can I Use Frozen Peaches?
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.
What’s The Difference Between Cobbler And Crisp?
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.
Can I Swap Flours With Others?
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.
Does This Peach Cobbler Need To Be Refrigerated?
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.
Can You Freeze This Peach Cobbler?
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.
How Long Should I Bake This Peach Cobbler?
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.
Made this grain-free vegan recipe? Share a review below and let me know which topping you used on yours!
Vegan Gluten-free Peach Cobbler
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- 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
- 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
- Preheat oven to 350°F (180°C). Slightly oil a square baking dish 8 inches x 8 inches 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.
- 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 or 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.
- Store in the fridge for up to 4 days or freeze for up to 3 months.