Almond flour peach cobbler is a gluten-free dessert featuring sweet, juicy peaches topped with a buttery almond flour crust, offering a deliciously nutty flavor. In my opinion, the taste is much better than a cobbler made with all-purpose flour, as the almond flour really adds another dimension, and the dough tends to stay moist even until the next day! It is also really simple to make and can be served hot as a comforting dessert or even cold as a fun summer brunch treat!
Ingredients for a Gluten-Free Peach Cobbler
Filling
4 large peaches sliced
1/3 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon gluten-free cornstarch
1 teaspoon vanilla extract
Topping
2 cups almond flour
½ cup granulated sugar plus two tablespoons
2 teaspoon baking powder gluten-free
½ teaspoon salt
⅓ cup butter cold and crumbled or cubed
2 eggs large
¼ cup plant-based or dairy milk
Step-by-Step Guide: How to Make Peach Cobbler with Almond Flour
Step 1: Preheat the oven to 400°. In a 9-inch square baking dish, combine peaches, sugar, lemon juice, cornstarch, and vanilla, spreading the mixture evenly in the pan.
Step 2: For the topping, whisk together almond flour, sugar, baking powder, and salt.
Step 3: Use a pastry blender or your fingers to cut in the butter until the mixture is crumbly.
Step 4: Stir in the eggs until well combined.
Step 5: Gradually add milk, stirring between additions until the mixture forms a sticky dough.
Step 6: Spread the batter evenly over the filling and sprinkle the top with two tablespoons of sugar.
Step 7: Bake for 45 minutes or until the filling is bubbling and the topping is golden.
Baking Tips for the Perfect Juicy Peach Cobbler
Choose peaches that are fragrant, slightly soft to the touch, and free from blemishes. If peaches are not ripe enough, place them in a paper bag at room temperature for a day or two until they soften.
Slice peaches evenly for uniform cooking.
Bake the cobbler in a deep dish to prevent overflowing juices.
If the top browns too quickly in the oven, cover the cobbler with aluminum foil to continue cooking without burning.
Serving Suggestions and Pairings for Almond Flour Peach Cobbler
Serve your peach cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream. For added texture, sprinkle toasted almonds or pecans on top. Or, just enjoy it as is!
How to Store and Reheat Your Peach Cobbler
I made this the day before a brunch and stored it in the baking dish in the fridge overnight. In the morning, I simply baked it for 10 minutes, covered, in a preheated 400-degree oven. It can last in the fridge for two days before the peaches get too mushy and watery. It doesn’t freeze all that well, so it’s best to make it as you need it!
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FAQs
Absolutely, almond flour peach cobbler is gluten-free and ideal for those with gluten sensitivities, as long as all ingredients are certified gluten-free.
Fresh, ripe peaches are ideal for cobbler, but canned or frozen peaches can also be used when fresh ones are not available.
Use ripe peaches, or add another half a peach and add an extra splash of lemon juice to enhance the cobblers’ juices.
Juicy Peach Cobbler (w/Almond Flour)
Ingredients
Filling
4 large peaches sliced
1/3 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon gluten-free cornstarch
1 teaspoon vanilla extract
Topping
2 cups almond flour
1/2 cup granulated sugar plus two tablespoons
2 teaspoon baking powder gluten-free
1/2 teaspoon salt
1/3 cup butter cold and crumbled or cubed
2 eggs large
1/4 cup plant-based or dairy milk
Instructions
Step 1: Preheat the oven to 400°. In a 9-inch square baking dish, combine peaches, sugar, lemon juice, cornstarch, and vanilla, spreading the mixture evenly in the pan.
Step 2: For the topping, whisk together almond flour, sugar, baking powder, and salt.
Step 3: Use a pastry blender or your fingers to cut in the butter until the mixture is crumbly.
Step 4: Stir in the eggs until well combined.
Step 5: Gradually add milk, stirring between additions until the mixture forms a sticky dough.
Step 6: Spread the batter evenly over the filling and sprinkle the top with two tablespoons of sugar.
Step 7: Bake for 45 minutes or until the filling is bubbling and the topping is golden.
Nutrition Facts
- Serving Size: Per 1/8 serving
- Calories: 350
- Sugar: 25g
- Fat: 23g
- Carbohydrates: 30g
- Protein: 8g
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