Gluten-free flour makes light and fluffy biscuits in this easy gluten-free peach cobbler. Fresh summer peaches and just a few spices make this simple dessert shine. Source:, April 2020

Pam Lolley


Peach Filling


Instructions Checklist
  • To prepare biscuits: Preheat oven to 425 degrees F. Lightly grease a 7-by-11-inch baking dish and line a rimmed baking sheet with foil. Whisk flour, 2 tablespoons sugar, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles coarse meal. Whisk buttermilk, egg, oil and 2 teaspoons lemon juice in a small bowl; stir into the flour mixture until well incorporated. Cover the dough with plastic wrap and let stand for 30 minutes.

  • Meanwhile, prepare peach filling: Whisk sugar, cornstarch, cinnamon, ginger and salt in a small bowl. Toss peaches with lemon juice in a large bowl; add the sugar mixture to the peaches and stir well to combine. Spoon the mixture into the prepared baking dish; place the dish on the prepared baking sheet. Bake until bubbly throughout, about 15 minutes.

  • Remove the cobbler from oven and top the filling with 10 mounds of biscuit dough (about 1/4 cup per mound). Bake until the biscuits are golden brown, 20 to 25 minutes. Cool on a wire rack for 10 minutes; serve warm.

Nutrition Facts

243 calories; 7.2 g total fat; 2.6 g saturated fat; 28 mg cholesterol; 382 mg sodium. 266 mg potassium; 43.3 g carbohydrates; 2 g fiber; 21 g sugar; 3 g protein; 542 IU vitamin a iu; 9 mg vitamin c; 9 mcg folate; 137 mg calcium; 1 mg iron; 14 mg magnesium; 10 g added sugar;