Gluten-Free Vegan Peach Cobbler

by Mary on September 15, 2012

peaches in crate

summer peaches

My fruit and vegetable purchases tend to be lagging rather than leading indicators as I hang on to the last cherries, strawberries, or asparagus of the season. Here I’m at it again, enjoying every last juicy peach of summer instead of buying the first fresh pears that have started to appear at the farmer’s market. But really, can you blame me?

I’ve heavily adapted the Vanilla-Biscuit Summer Peach and Plum Cobbler recipe from Simple Bites into a vegan, gluten-free dessert without refined sugar. I’ve made this cobbler several times lately and it’s been appreciated every time. It’s good with peaches, good with nectarines, good enough for our exchange student to ask me to make it again (and I did). If you don’t need a gluten-free recipe you could use a mix of white and whole wheat pastry flour instead of the homemade GF mix I used. You could use a commercial GF mix, but for this recipe, avoid using one like Bob’s that contains garbanzo bean flour. The bean flavor would be too pronounced for a dessert like this. Pamela’s Gluten-Free baking mix works fine here but it does contain some dairy (buttermilk powder).

peach cobbler in serving dish

peach cobbler

Enjoy, and let me know how you like it in the comments below!

5.0 from 1 reviews
Peach Cobbler
Prep time
Cook time
Total time
Recipe type: dessert
Serves: 4
  • For the peach layer:
  • 4 cups pitted, sliced peaches
  • ½ cup coconut sugar or other unrefined sugar
  • 1 Tbsp. tapioca starch
  • juice of ½ lemon
  • Topping, dry ingredients:
  • ¼ cup coconut sugar plus one Tbsp coconut sugar, divided (extra Tbsp. is to sprinkle on top)
  • 1 cup gluten free baking mix OR
  • ⅓ cup brown rice flour
  • ⅓ cup white rice flour
  • 1 Tbsp. tapioca flour (tapioca starch)
  • 1 Tbsp. sweet white rice flour
  • 2.5 Tbsp. almond meal
  • pinch xanthan gum
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Topping, wet ingredients:
  • 3 Tbsp. coconut oil (solid, refrigerate briefly if your room is too warm for the coconut oil to be solid)
  • ¾ cup soy or other milk
  • 2 tsp. vanilla
  1. Preheat oven to 350 F.
  2. Place the sliced peaches in a small to medium glass baking dish.
  3. Mix with sugar, tapioca starch, and lemon juice.
  4. Mix dry ingredients for topping, including 3 Tbsps of sugar (reserving 1 Tbsp) in a medium sized mixing bowl.
  5. Mix in coconut oil (hands work well)
  6. Combine soy milk and vanilla, then stir into topping.
  7. Spoon topping in dollops on top of peach mixture. It does not have to fully cover the peaches.
  8. Sprinkle reserved sugar on top of the topping.
  9. Bake 30 minutes (or longer) until the topping is golden brown and cooked all the way through. If, near the end of the baking time, the topping threatens to become too brown before it is done, cover the top with foil and continue to bake until done.

{ 13 comments… read them below or add one }

Barbara September 16, 2012 at 1:30 pm

A great fall dessert. Love the addition of coconut oil. I need to start baking with it more.
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mary September 16, 2012 at 1:31 pm

Thanks, Barbara!
mary recently posted..Rainier Cherry ClafoutiMy Profile


Jane September 16, 2012 at 6:41 pm

I absolutely love cobblers! And peaches! Sounds so good!


mary September 17, 2012 at 6:43 am

Thanks Jane! Both my husband and I remember having it when we were growing up so it’s a sentimental favorite of ours.
mary recently posted..Strawberry Peach Smoothie with CiderMy Profile


Ivy September 20, 2012 at 3:39 am

Love peach cobblers and although I have never made it gluten free before I would love to try your recipe as it sounds delicious.
Ivy recently posted..Peach Pavlova with Yoghurt and HoneyMy Profile


mary September 21, 2012 at 5:50 pm

Thanks, Ivy! I loved your Peach Pavlova recipe, too!


Jessica Johnson September 21, 2012 at 5:01 pm

I’ve been gluten free for a few months and I’ve noticed how many things actually have it listed as such on the labels of products. Making food that is gluten free is challenging for me.

I’m going to try this recipe you have — peaches are my favorite — thanks for the write-up!
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mary September 21, 2012 at 5:53 pm

Thanks Jessica, I’m glad you found my recipe, I hope it’s an easy way for you to keep peach cobbler in your diet. Let me know how you like it. Good luck with your gluten-free diet, it is a challenge to get started when it’s in so many things. I appreciated hearing from you!


Reeni September 24, 2012 at 1:37 am

This is the first summer I fully embraced baking with peaches! Too bad a crisp didn’t make it into my rounds. I immediately craved this the moment I saw it! There’s something about the crispy topping that is irresistible! Thanks for your sweet comment! Have a great week!
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Susan S. Bradley September 24, 2012 at 2:43 pm

Looks delicious, Mary! I’m with you on staying focused on the last of summer’s bounty before diving headlong into the fall harvest. Peaches are so transitory and pears will be with us for many months to come. …Susan


mary October 9, 2012 at 8:32 pm

Yup. Even now I still have one more tray of peaches on the counter to ripen
though I’ve started with the pears and the Honeycrisps.
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Mireya October 4, 2012 at 5:05 pm

Hi Mary,
Peach cobbler is my favorite! I’ve never eaten a gluten free cobbler but I’m sure it’s just as delicious.
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mary October 9, 2012 at 8:33 pm

Thank, you, Mireya! Cruised by your blog to check out the Apricot Health Bar recipe and it looks great, I’ll have to give it a try!
mary recently posted..Brunost!My Profile


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