Gluten-free peach cobbler is easy and will form the foundation of your new life-long obsession with this vintage one-pan dessert.
- 2 15–oz cans of peaches with no added sugar; half the syrup reserved (approximately 1/2 cup of syrup)*
- 1 stick of butter (8 T), melted
- 1 cup gluten-free flour — we used Bob’s Red Mill, but look at these
- 1/2 t Baking powder
- 1/2 t Xanthan Gum (check your flour label; if it includes Xanthan then you don’t need to add it to this recipe)
- 1/2 t Kosher salt
- 3/4 cup light brown sugar
- 1 cup milk
- Grated zest of half a lemon
- 1 Tablespoon Grand Marnier
- Preheat oven to 375 degrees. Butter a 9-1/2 x 13-inch baking pan.
- Mix the flour, sugar, baking powder, salt and Xanthan gum (if you are using it) together in a medium bowl.
- Add the milk, peach syrup, and Grand Marier and mix lightly.
- Add the melted butter (slightly cooled) and mix until just incorporated.
- Pour batter into the buttered pan.
- Place the peaches evenly on top of the batter BUT DO NOT MIX THEM IN. Arrange the peach slices however you want but resist the urge to stir everything together. Sprinkle the lemon zest over peach slices.
- Bake until the batter rises slightly around the peaches and the crust is golden brown.
- You can use fresh peaches or frozen peaches if you wish. You will need approximately 2 cups. See below for tips on peeling fresh peaches.
- Substitute Bourbon or Kirtsch for the Grand Marnier
- Add a SINGLE drop of vanilla
- Drizzle with maple syrup
- Pour caramel over the peaches before you bake
- Add any other fruit
- Prep Time: 20
- Cook Time: 35-40
- Category: dessert
- Method: bake
- Cuisine: southern
Keywords: peach cobbler, southern, dessert, fruit dessert