Last Updated on July 27, 2026 by Carrie Korem, FNTP
Peach cobbler is the essence of summer! Sweet juicy peaches topped with a fluffy, buttery, cake-like topping that’s just slightly crisp is one of the best ways I can think of to finish off a meal. This easy peach cobbler recipe will become a staple in your summer kitchen!
Ingredients for this easy peach cobbler recipe
- Frozen peaches
- Organic cane sugar
- Arrowroot flour
- Lemon juice
- Coconut flour (I only use Bob’s Red Mill coconut flour for all baking recipes)
- Tapioca flour
- Ground cinnamon
- Baking powder
- Unsalted butter
- Eggs (or for an egg-free version, make a double-batch of my gelatin egg recipe. I tested the recipe with the gelatin eggs and it works beautifully!)
- Vanilla extract
How to Make Gluten-Free Peach Cobbler Step-by-Step
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the peaches in a large mixing bowl. Remove about one quarter of the peaches and chop them.
- Combine the chopped peaches, maple sugar, arrowroot flour, lemon juice and water in a medium saucepan and heat over medium, stirring constantly until the liquid begins to thicken. Remove from the heat and pour the hot peach mixture over the remaining cold peaches and stir to combine. Pour the peach mixture into an 8 x 11 x 2-inch baking dish and set aside.
- Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Spoon dollops of the dough onto the peaches and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.
Can I use frozen or canned peaches for peach cobbler?
For this recipe, either fresh or frozen (and thawed) peaches are best. Canned peaches have preservatives and additives, so it’s best to stick with fresh or frozen and thawed.
Can I make cobbler egg free?
Yes! To make this recipe egg-free, simple make a double batch of my gelatin egg recipe and add it when you add the eggs in this recipe. The gelatin egg recipe takes about 2 minutes to prep, so it doesn’t add much time on to the recipe.
Can I use other fruits in this cobbler recipe?
You can swap out the peaches for apples, cherries, blackberries, or whatever fruit you have on hand!
More Gluten-Free Dessert Recipes for You to Enjoy:
Apple cake with cream cheese frosting
Cream Cheese Cherry Pie
Gluten-Free Pound Cake
6-Ingredient Peanut Butter Chocolate Chip Cookies
Easy Peach Cobbler Recipe (Gluten-Free, Egg-Free)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 3 ten-ounce bags of sliced frozen peaches, thawed (or about 10 cups of fresh peaches, peeled and cut into wedges)
- 1/3 cup maple sugar or organic cane sugar
- 2 tablespoons arrowroot flour
- 1 tablespoon fresh lemon juice
- 1/3 cup water
- 1/3 cup coconut flour (I only use Bob's Red Mill coconut flour for all baking recipes)
- 1/3 cup arrowroot flour
- 1/3 cup tapioca flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup plus 1 tablespoon maple sugar or organic cane sugar, divided
- 1 teaspoon baking powder
- 12 tablespoons cold unsalted butter, cut into tablespoons
- 2 large eggs, beaten (or make a double-batch of my gelatin egg recipe. I tested the recipe with the gelatin eggs and it works beautifully!)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the peaches in a large mixing bowl. Remove about one quarter of the peaches and chop them.
- Combine the chopped peaches, maple sugar, arrowroot flour, lemon juice and water in a medium saucepan and heat over medium, stirring constantly until the liquid begins to thicken. Remove from the heat and pour the hot peach mixture over the remaining cold peaches and stir to combine. Pour the peach mixture into an 8 x 11 x 2-inch baking dish and set aside.
- Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Spoon dollops of the dough onto the peaches and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.
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