Hot Peach Cobbler with a hint of cinnamon.

Gluten Free Peach Cobbler


  • Butter for coating the dish.
  • For the Filling
  • 6 cup peaches, pitted and sliced 1/4" thick
  • 3/4 cup sucanat or maple sugar
  • 1/4 cup quick cooking tapioca or tapioca flour
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh lemon juice
  • For the Topping
  • 1 1/2 cup all purpose gluten free flour mix (one with baking powder)
  • 3 tablespoons sucanat or maple sugar
  • 1/8 teaspoon salt
  • 6 tablespoons butter
  • 2/3 cup heavy cream, or 1/2 cup milk substitute blended with 1 egg.


  1. Preheat oven to 350 degrees.
  2. Butter a 2.5 quart baking dish.
  3. In a medium bowl stir together the filling ingredients.
  4. Pour into the dish.
  5. For the topping, in a food processor or large bowl, whisk together the dry ingredients.
  6. Pulse or cut in the butter until the flour resembles crumbs.
  7. Slowly add the 2/3 cup of liquid and mix until just blended. Do not over mix
  8. Using a large spoon, or 2 oz ice cream scoop, scoop the dough and drop on the filling mixture, evenly distributing them.
  9. Bake about 1 hour or until the topping is golden and the filling is bubbling. Let cool slightly and serve warm.

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