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Easy to make Gluten Free and Dairy free Peach Cobbler
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5 from 2 votes

Deliciously Easy Gluten Free Peach Cobbler

This quick and easy to make Easy Peach Cobbler is the very best of autumnal comfort food. Using any fruits from the harvest time, you can whip this cobbler up in no time with gluten free ingredients and no egg or dairy so vegan too.
Prep Time10 minutes
Cook Time30 minutes
dough resting time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Dairy Free
Keyword: Comfort Food, Dairy Free, Easy, Gluten Free, Harvest, Peaches, Simple, Vegan
Servings: 6
Calories: 276kcal
Author: Glutarama

Ingredients

Fruit base

  • 4 large ripe peaches or 8 flat peaches
  • 40 g raisins
  • 2 tbsp caster sugar I use coconut sugar but granulated or brown sugar is fine
  • 4 tbsp water
  • ½ tsp sweet ground cinnamon

Cobbler dough

  • 60 g butter or butter alternative (I use Flora plant butter) I used Flora vegan salted block
  • 60 g caster sugar
  • 100 g gluten free self raising flour
  • 30 g almonds if you like omit the almonds and add 20g flour
  • 50 ml water
  • ½ tsp flaxseed or chia seeds
  • ½ tsp psyllium husk powder (optional) or you can use xanthan gum

Instructions

To make the fruit base

  • De stone your peaches [see notes]
  • Chop the peach slices into small dice size pieces and add these, the raisins, water and sugar and cinnamon.
  • Cook over a medium heat until the fruit begins to breakdown slightly and the juices get sticky and thicker. Set aside to cool

To make the cobbler dough

  • In a bowl rub together the butter/dairy free spread and flour into breadcrumbs.
  • Add the sugar and almonds and mix to combine.
  • Add the chia seed and psyllium husk and mix again to combine.
  • Pour in the 50ml of water and with a knife cut through the breadcrumb mixture until it begins to come together to form larger lumps.
  • Tip this large crumble mixture onto the kitchen surface and begin to bring together by kneading. Don’t worry, it will come together to form a dough.
  • Roll the cobbler dough into a ball, wrap in foil and pop into the fridge to rest for 30mins.
  • Preheat the oven to 200°C/180°C fan.

To build the cobbler

  • In an oven proof dish pour the cooled stewed peaches into the bottom and pat down with the back of a spoon to achieve a flat surface.
  • Take the cobbler dough out of the fridge and knead for 1 minute until smooth.
  • Roll out to 1 inch think and cut 6 cobble stones with a fluted edge cutter.
  • I take the little offcuts and place them on the stewed fruit to work out spacing.
  • Place the cobbles on top of the stewed fruit, 5 around the edges, I in the centre.
  • Brush with dairy free milk and sprinkle a little sugar on top of each cobble to help it go a golden colour.
  • Bake in the oven for 25-30mins until golden in colour and the fruit bubbles around the edges of the pie dish.
  • Serve once slightly cooled with custard or cream.

Notes

To de-stone a peach, simply follow the crease in the flesh with a knife and cut around the stone, twist the two sides of the peach in opposite directions and remove the stone from one half.
If the peach is not yet ripe enough (or if you use nectarines) continue to cut around the stone 4 times so you have 8 slices, then tease the first slice out and the remaining 7 slices should come out easily.

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 297mg | Fiber: 3g | Sugar: 23g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg