Gluten-Free Peach Cobbler | Vegan Option
Published Jul 16, 2022 Updated Jul 11, 2023
This post may contain affiliate links. Please read our disclosure policy.
What says summer more than warm peaches with a crumbly sweet topping dripping with vanilla ice cream? This famed southern dessert is one of my favorites and I just had to share this recipe. With easy swaps, this gluten-free peach cobbler is diet-sensitive for gluten-free, vegan, and low carb low sugar folks! Whether you’re making a vegan peach cobbler or decide to go full dairy, this recipe is versatile, easy, and turns out perfectly every time!
What Makes This Recipe Great
- Versatile recipe with easy swaps for your dietary needs!
- Prepped & Ready in 40-minutes or less.
- Simple ingredients using pantry staples.
- Use fresh or frozen fruit
- Swap the fruit if you prefer: blueberries, strawberries, blackberries, etc!
- Gluten-Free, Dairy-Free, Vegan, Low Carb, Low Sugar- all options!
Ingredient Notes
(see the full list of ingredients in the printable recipe at the bottom)
Filling
Peaches: You can use fresh or frozen peaches, peeled or unpeeled!
Monk Fruit Sweetener: Using monk fruit sweetener will keep the carbs and sugar content lower. You can also use regular sugar, just be aware this will alter the nutrition facts.
Tapioca Flour: I prefer tapioca flour, but cornstarch works just fine as well. See thickening tips in the tips & tricks section below.
Lemon Juice: You’ll only need one tablespoon so cut a small lemon in half.
Maple Syrup: You can swap this out for a keto/low sugar substitute like Lakanto Maple Syrup if you prefer.
Topping
Gluten-Free Flour: Bob’s Red Mill makes a 1:1 flour that I love using for this gluten-free peach cobbler. If you have another preferred brand or something else on hand, use it!
Butter: You can use regular butter if you’re not dairy-free or sub vegan butter for vegan peach cobbler!
Coconut milk: I love using coconut milk, but feel free to use your favorite non-dairy milk of choice. Or, use regular milk if you are okay with dairy.
Recipe Step by Step
- Preheat the oven to 350F and grease a 9×13 baking dish.
- Bring the sugar or monk fruit sweetener, peach slices, tapioca flour dissolved in 1/4 cup water, and lemon juice to a boil over high heat, stirring constantly.
- Combine the topping: flour, sugar, baking powder, and salt; add the milk, vanilla extract, and melted butter, stirring until combined.
- Add the peach filling to the coated baking pan and top with the topping. You can just dollop it on top of the peaches or spread it out with a spatula. Both ways will work.
- Bake for 35-40 minutes or until the top is slightly browned.
- Sprinkle with cinnamon and sugar and serve with vanilla ice cream! Enjoy!
Mac’s Pro Tips
Lower Sugar: If you’d like to cut back on the sugar and carbs in this recipe, swap all sugar ingredients for monk fruit sweetener. This is a 1:1 sugar substitute and tastes great!
Vegan Peach Cobbler: Swapping ingredients to make this vegan peach cobbler is super easy! Simply use vegan milk and butter and this recipe is completely vegan. Serve with vegan vanilla ice cream.
Nutrition Facts: The nutrition facts for this recipe account for using vegan butter, monk fruit sweetener, and regular maple syrup. Please note that using different ingredients will adjust the nutrition information.
Recipe FAQs
Peaches are higher in sugar than other keto-friendly fruits like berries, so while it’s difficult to make this a true keto peach cobbler, you can get it pretty low carb! Swap all sugar (including the maple syrup) for monk fruit sweetener and use almond flour instead of gluten-free flour. With these swaps, one serving becomes 198 calories and a little over 13 net carbs. While this is not “keto” it’s definitely lower carb than regular or gluten-free peach cobbler.
You may have forgotten to add the cornstarch or tapioca flour! Without this thickener, the filling can get thin and watery and could make the topping feel soggier.
To reach your desired thickness, add in 1/4 tsp of additional tapioca flour or cornstarch and stir for one minute before adding in any more.
You can! While I did not attempt that for this recipe, I have had great success swapping almond flour 1:1 with regular and gluten-free flour. If you try this, let me know how it turns out in the comments!
More Gluten-Free Desserts
Gluten-Free Peach Cobbler
Ingredients
Filling
- 6-7 peaches peeled or unpeeled, fresh or frozen
- 1/2 cup Monk Fruit sweetener or sugar
- 1/4 cup water
- 1 1/2 tablespoons tapioca flour or cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
Batter
- 1 cup + 2 tablespoons gluten-free Bob's Red Mill flour
- 3/4 cup Monk Fruit or coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter or vegan butter melted
- 3/4 cup coconut milk or milk of choice
- 1 1/2 teaspoon baking powder
- pinch of salt
Sprinkle (Optional)
- 2 tablespoons Monk Fruit or coconut sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350F and grease a 9x13 baking dish.
- Bring the sugar or monk fruit sweetener, peach slices, tapioca flour dissolved in 1/4 cup water, and lemon juice to a boil over high heat, stirring constantly.
- Combine the topping: flour, Monk Fruit, baking powder, and salt; add the coconut milk, vanilla extract, and melted butter. Stir until completely combined.
- Add the peach filling to the prepared baking pan and top with the topping. Dollop on top of the peaches or spread it out with a spatula.
- Bake for 35-40 minutes or until the top is slightly browned. Cool and sprinkle with the monk fruit and cinnamon.
- Serve with dairy-free vanilla ice cream and enjoy.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
The best gluten free peach cobbler I’ve ever had. It is simply amazing.