Name: Gluten Free Brown Butter Peach Cobbler
Prep time: 15 min
Total time: 15 min
Ingredients: 1 stick (1/2 cup) unsalted butter; 1 cup King Arthur Gluten-Free Measure for Measure Flour (Cup-for-Cup); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 3/4 cup plain non-fat Greek-style yogurt; 1 cup milk or almond milk; 4 cups sliced peaches (about 6 peaches); 1/2 cup brown sugar; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; Vanilla ice cream

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This easy gluten-free peach cobbler has a buttery, cake-like topping with nutty brown butter richness. Simple ingredients and juicy fresh peaches.

This easy gluten-free peach cobbler started as a happy accident. I left a stick of butter melting in the baking dish while the oven preheated, and it browned. Rather than start over and waste a perfectly good pan of brown butter, I poured the batter over it, spooned sliced fresh peaches on top, and ended up with a buttery, cake-like topping and a nutty richness that plain melted butter can’t touch.

If you want the ultimate summer dessert without the fuss, this is it. It has simple ingredients, simple steps, and one baking dish. There’s no pastry cutter, no rolling, and no chilling. It’s a gluten-free dessert that works for a weeknight, a potluck, or a weekend get-together.

Why You’ll Love This Easy Gluten-Free Peach Cobbler

Simple ingredients. Pantry staples plus fresh fruit.
Simple steps. You need a large mixing bowl for the batter, a second bowl for the peaches, and your baking dish.
A soft, cake-like topping. It’s tender and buttery, not dense or dry.
Brown butter richness. The nutty flavor makes it taste like more than the sum of its parts.
Real dessert for everyone. Gluten-free or not, everyone at the table gets a serving they’ll want seconds of.

Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.

Cobbler Topping: Batter, Not Biscuit Dough

Many fruit cobbler recipes use biscuit dough. That often means cutting cold butter into flour with a pastry cutter or food processor and adding ice water a little at a time. It’s a lovely result, but some people find it fussy, and gluten-free biscuit dough can be a challenge. (Although I highly recommend this Gluten Free Biscuit Recipe if you’re looking for a good one.)

This cobbler skips all of that. The topping is a pourable batter that goes right over the brown butter in the pan. As it bakes, the batter puffs up around the peaches into a buttery cake instead of a soft biscuit. It’s also a little easier than my Gluten Free Peach Pie because there’s no crust to roll, and there’s no streusel to mix like a peach crisp.

Ingredient Notes

Peaches. You’ll need about 6 ripe peaches for 4 cups sliced. Look for peaches that smell sweet and give slightly when you press them, which is the sign of juicy peaches. Very firm peaches can taste bland and stay stiff, and overly soft ones turn mushy. Yellow or white peaches both work, while white peaches are a little milder and sweeter.

The best time of year for this cobbler is the summer season, when peaches ripen on peach trees (rather than being picked too early) and show up at the grocery store and farmers’ markets at their peak. Fresh summer peaches make the best cobbler. Here in Georgia, it’s September as I’m pressing publish, and luckily for me, we still have a few delicious fresh peaches available.

The peach skin is edible and softens as the cobbler bakes, so peeling is optional. (But I do prefer a peeled peach in my peach desserts.) If you prefer to peel, the common method is to drop the peaches into boiling water for 30 to 60 seconds, lift them out with a slotted spoon into a bowl of ice water, and the skins will slip right off.

Honestly, I never do this. Too much fuss.

I simply take a sharp pairing knife and peel like I would an apple. Yes, you don’t get slices that are quite as picture perfect, but it’s worth it to me. Like my husband always says, “The juice ain’t worth the squeeze,” in my humble opinion when it comes to blanching and peeling peaches. And if you prefer to slice the peaches ahead, a little lemon juice keeps them from browning. Drain off any extra liquid before you toss them with the sugar mixture, though.

Gluten-free flour. I used King Arthur Measure for Measure, a 1 to 1 gluten-free flour blend you can use in place of regular flour. Blends made for that kind of swap usually already contain xanthan gum, so you don’t need to add any. Another 1 to 1 blend, such as Bob’s Red Mill, may work, but brands vary. I’d stay with a blend like this rather than swapping in a single flour such as almond flour, which behaves very differently. If you’re baking for someone with celiac disease, check the labels on your baking powder and vanilla extract too.

Butter. Salted or unsalted butter works, but unsalted butter gives you the most control over the salt. Browning depends on the milk solids in butter, so vegan butter won’t brown the same way. If you use it, skip the browning and just melt it.

Yogurt and milk. Plain Greek-style nonfat yogurt keeps the topping tender and behaves similarly to buttermilk. Use regular milk or almond milk, and stir them into the flour mixture just until combined.

Sugar and cornstarch. Granulated white sugar goes in the batter, and brown sugar goes in the peaches for a caramel note. The cornstarch thickens the peach juices so the filling turns luscious instead of watery. I developed this recipe with cornstarch. Tapioca starch or arrowroot starch are sometimes used in its place in fruit fillings. I suspect both would work here, but I can’t promise the same thickness.

How to Brown the Butter Without Burning It

The butter goes into the baking dish and into the oven while it preheats. After about 15 minutes, look for three things: the milk solids on the bottom of the dish have turned brown, the butter smells nutty, and the foam has settled.

Start checking a few minutes early, because ovens vary and browned butter can go from golden to burnt quickly. A light-colored dish makes it much easier to see the color of the solids. If the butter is melted but still pale, give it a few more minutes. If it smells acrid or the solids look nearly black, start over with a fresh stick.

Want more control? Brown the butter in a saucepan over medium heat, swirling until it smells nutty, then pour it, solids and all, into the baking dish.

Not in the mood for brown butter? No problem. Just melt the butter in the dish and keep going. The brown butter is not absolutely necessary. It simply adds extra richness and a nutty flavor.

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Tips for the Best Cobbler

When you pour the batter over the butter, it will look thin, and the butter will swirl around it. That’s normal. Do not stir. When you spoon the peaches over the top, don’t stir them either.

Bake until the topping is golden brown and the peach filling is bubbling. I always recommend going by both visual cues balanced with the clock. Bake time shifts a little depending on whether you use an 8- x 8-inch or 9- x 9-inch baking dish, how juicy your peaches are, and your oven. As the peaches cook, they soften and turn jammy, and the golden batter rises up around them.

How to Serve

Serve it warm, topped with a scoop of vanilla ice cream if you like. The ice cream melts into the peach juices, and that’s the best part.

Storing Leftover Cobbler

Let the cobbler cool, then cover the baking dish with plastic wrap or aluminum foil, or scoop leftover cobbler into an airtight container. Refrigerate for up to 3 days. Rewarm single servings in the microwave, or reheat the whole dish in a 350°F oven until warm. Don’t leave it out at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use frozen peaches or canned peaches? I developed this recipe with fresh peaches, so results with other kinds will vary. If you use frozen peaches, thaw and drain them well. Canned peaches are softer and often sweeter, so drain them thoroughly.

Do I have to brown the butter? No. Melt the butter in the baking dish and continue with the recipe. You’ll still have a good cobbler, just without the extra nutty richness.

Can I use a different gluten-free flour blend? A 1-to-1 blend made to replace regular flour is your best bet. Stay away from single flours.

Make It and Tell Me How It Went

If you make this easy gluten free peach cobbler and enjoy it, I’d love a 5 star rating and a note in the comment section below. You can also share a photo on social media and tag me. For more gluten-free desserts, easy recipes, and free recipes like this one, browse my Gluten-Free Baking recipes OR join my email list.

Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.

I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.

If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!