This gluten free cobbler studded with juicy peaches and fresh raspberries is a perfect summertime treat that makes the most of all the glorious fruit! It’s healthy and a summertime favourite. Add this to your next gathering menu…Fruity, bubbly, golden-topped magic — all without the gluten!

Let’s Talk Cobbler, Shall We?

There are desserts that scream sophistication — crème brûlée, soufflé, mille-feuille (basically anything with a French accent). And then there are desserts that just plop down next to you on the couch in sweatpants and say, “Wanna hang out?”

Cobbler is THAT dessert.

It’s rustic. It’s cozy. It doesn’t care if your peaches are a little overripe or if your raspberries are starting to slouch. Cobbler is like the best kind of friend: non-judgy, low-maintenance, and always sweet.

This version? We’re going gluten-free, but don’t roll your eyes. This cobbler is so good, nobody will even notice. Juicy peaches, tart raspberries, and a golden biscuit-y topping that begs for a scoop of ice cream. Yep, this is summer in a skillet.

Ingredients You’ll Need

Nothing wild or obscure — just good stuff you probably already have hanging around.

For the Filling:

• some local peaches – free stone (the ones that come off the stone easy) are the best.
• raspberries
• brown sugar or your favourite peach jam
• cornstarch
• cinnamon
• salt
• if you want to make this individual, you’ll need some oven proof ramekins (you can get them at your local dollar store but these ones are super cute too!!)

For the Gluten-Free Topping:

• gluten-free all-purpose flour blend (the kind with xanthan gum works best)
• almond flour
• granulated sugar
• baking powder
• salt
• milk (dairy or non-dairy)
• butter or coconut oil
• coarse sugar

How to Make It

This is a one-bowl-here, one-bowl-there situation. Totally doable.

Step 1: Preheat and Prep

Preheat oven to 375°F (190°C). Grease some ramekins, a 9×9 baking dish, deep pie plate, or even a cast-iron skillet (extra rustic points).

Step 2: Make the Filling

In a large bowl, toss peaches, raspberries, sugar, cornstarch, cinnamon, . Stir until every and salt…Stir until everything looks glossy and fruit is evenly coated. Pour into your baking dish.

Step 3: Mix the Topping

In another bowl, whisk GF flour, almond flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until just combined — it’ll look like thick cake batter.

Step 4: Assemble

Spoon the batter evenly over the fruit. Don’t panic if some fruit peeks through — that’s the cobbler charm.

Step 5: Bake

Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbly. If your house doesn’t smell like heaven by now, check if your oven is even on.

Step 6: Cool (Kinda)

Let it sit for 10 minutes so the juices can settle. Then grab a spoon and pretend you’re civilized while secretly planning to eat half the pan.

Substitutions (Because Life Happens)

• Peaches: Nectarines, plums, or apricots work beautifully.
• Raspberries: Blueberries, blackberries, or cherries can pinch-hit.
• Sugar: Swap with coconut sugar, brown sugar, or a drizzle of honey/maple syrup (reduce other liquid slightly).
• Butter: Coconut oil or vegan butter works if you’re dairy-free.
• Milk: Almond, oat, soy, cow — pick your fighter.
• Cornstarch: Use arrowroot or tapioca starch for thickening.

Add-Ins & Flavour Boosts

This cobbler is already swoon-worthy, but hey, why not play?

• Spices: Add cardamom, nutmeg, or ginger to the fruit mix for extra warmth.
• Boozy Twist: Stir in a tablespoon of bourbon, rum, or peach schnapps (yes please).
• Nutty Crunch: Sprinkle chopped pecans, almonds, or walnuts on top before baking.
• Coconut Lover’s Dream: Add shredded coconut to the topping for a tropical vibe.
• Chocolate?!: Toss a handful of white or dark chocolate chips into the fruit filling (dessert rebels only).

How to Store & Freeze

Because sometimes you bake too much (and sometimes you don’t but wish you had).

Storage:

• Room temp: Cover loosely and keep up to 2 days.
• Fridge: Store in an airtight container for up to 4 days. Reheat gently in the oven or microwave.

Freezing:

• Bake it, let it cool completely, then wrap tightly in foil and freeze for up to 3 months.
• Reheat from frozen at 350°F for about 20–25 minutes, or until warmed through.

Pro tip: Freeze in single portions so you can “just have a little treat” whenever the craving hits. (We both know you’ll go back for seconds, but hey, start small.)

Serving Suggestions

Cobbler on its own? Already an A+. Cobbler with extras? Chef’s kiss.

• Classic: A big scoop of vanilla ice cream melting into warm cobbler…bonus pints if you add a dollop of custard…you do you, sunshine!
• Morning Glory: Top with Greek yogurt for a “totally acceptable breakfast” vibe.
• Fancy Pants: Whipped cream with a drizzle of honey.
• Crunch Factor: Sprinkle granola on top for extra texture.
• Boozy Dessert: Pair with a glass of Moscato or spiked iced tea.

Hosting a party? Serve cobbler warm straight from the skillet with spoons. Zero effort, maximum applause.

Final Thoughts: Cobbler = Happiness

Some desserts are fussy. They need tempering, folding, chilling, praying. Cobbler is not one of them. Cobbler says: “Got fruit? Got flour? Cool, let’s do this.”

This Gluten-Free Peach & Raspberry Cobbler is:
✔️ Easy
✔️ Rustic
✔️ Fruity and juicy
✔️ A guaranteed crowd-pleaser (even for the gluten crowd)

Bake it for brunch. Bake it for dessert. Bake it when your neighbor drops off peaches and you panic. Just bake it. Because cobbler is the kind of simple joy we could all use more of.

If You Like This Gluten Free Cobbler, You’ll Love These:

• Gluten Free Oatmeal Breakfast Bars
• Gluten Free Dark Chocolate Walnut Biscotti
• Gluten Free Quinoa Pumpkin Muffins with Healthy Cream Cheese Icing
• Red Velvet Cakes: The Most Moist Gluten Free Beet Cakes

Gluten Free Peach and Raspberry Cobbler

These individual cobblers are a perfect summer dessert! And gluten free means everyone can eat them!!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Filling:

• 6 cups diced peaches (you can even leave the skin on)
• 1 cup raspberries fresh or frozen
• 1/2 cup brown sugar or you can sub in an equal amount of peach jam
• 2 tbsp cornstarch
• pinch cinnamon
• pinch salt

Topping:

• 1 cup gluten free flour blend
• 1/4 cup almond meal
• 6 tablespoons sugar
• 1 teaspoon baking powder
• pinch of salt
• 1/3 cup cold butter cut into pieces
• 1 large egg beaten
• 1/4 cup milk
• coarse sugar for decoration optional

Instructions

 

• Preheat oven to 375.
• Place all of the filling ingredients into a bowl and set aside.
• In another bowl, mix together flour blend, almond flour, sugar baking powder and salt.
• Add cubed butter and mix in with your hands (or a pastry blender).
• In a small bowl, mix egg and milk; pour into flour mixture and combine with your hands (very gently – don’t over-mix or the biscuit will not be tender).
• In individual ramekins (or you can put it in a large baking dish), equally distribute the fruit mixture among about 8-10 (depending on the size).
• Place a scoop of the biscuit mixture on the top of each fruit filled ramekin (or scatter spoonfuls on the top of the baking dish) and sprinkle with sanding sugar if using (it’s optional but it gives it a nice crunch!!)
• Bake for about 30-40 minutes or until the biscuits are golden (a large baking dish takes about 45-50 minutes).