Elevate a classic southern treat this summer with this gluten free peach cobbler. With juicy fresh peaches, crisp clusters over top, and chopped pecans sprinkled in between, it's the perfect dessert to share with friends and family! This easy recipe is made in a cast iron skillet in under 30 minutes!
As a Georgia peach (born & raised), this gluten free peach cobbler is near and dear to my heart. It's the quintessential treat on a brisk summer night. Perfectly sweet with just the right about of crisp to it and, trust me, the ice cream on top is non-negotiable.
Be sure to check out my gluten-free rhubarb crisp recipe too for another summer dessert staple!
- Peaches : Fresh peaches are best. Feel free to remove the skins if desired.
- Vegan butter : Make sure it's room temperature and soft to the touch. Melted coconut oil will work as well in this recipe or grass-fed butter if not vegan.
- Oat flour : Used as the base of the crumble on top. Make sure to use gluten-free if needed. To make this recipe paleo-friendly, substitute with almond flour.
- Coconut sugar : To add a touch of sweetness to the crumble. If needed, substitute with brown sugar.
Step by step directions
One of the reasons this gluten free peach cobbler makes a great summer dessert is how easy it is to throw together. All you need is a 8-inch skillet and a mixing bowl for the crumble.
Step 1 : Slice peaches
First, wash the peaches and pat dry. You can either leave the skin on or remove it from the peach. To cut a peach, you want to cut into it vertically with a sharp knife until you hit the pit in the middle. Cut again on the opposite side of the peach until you hit the pit again. Twist the peach halves so they separate (check out this post for a visual).
One half will have the pit which you can easily remove with a knife. Then slice each half into 1 inch slices. Spread the peach slices into the bottom of a skillet.
Step 2 : Prepare the crumble
In a separate bowl, add all of the crumble ingredients except for the nuts. Mix well with the back of a fork to break up the butter or use a hand mixer. Continue to mix until the dry ingredients are thoroughly mixed. Fold in the chopped pecans.
Step 3 : Cover peaches with crumble
With your hands, break apart the dough into small pieces and spread on top of the peaches. It's okay if there are some bare spaces. This is where the juicy peaches will poke through!
Bake in the oven until the crumble is golden brown and the peaches are soft.
Step 4 : Top with ice cream
Allow the skillet to cool down slightly before topping with a few scoops of ice cream if desired. I recommend my paleo vanilla ice cream!
The best way to serve this gluten free peach cobbler is while it's still warm. Because it's made in a cast iron skillet, it will keep warm for a while. I recommend either serving with a few spoons and allowing everyone to dig in or serving with a few bowls to scoop into individual servings. Either way it fine but PLEASE don't forget the ice cream 😉
If you have some extra vegan peach cobbler left over, keep it in the skillet and wrap it in some aluminum foil. Store the skillet in the fridge where it will keep for up to 2 days. When ready to enjoy, remove the skillet from the oven so it can get to room temperature then pop it in the oven at 350 for 5 - 7 minutes to warm up.
Frequently asked questions
Yes, this peach cobbler can be made in a standard square 8 x 8 baking dish as well. To make a large cobbler for a crowd, double the recipe and bake in a 9 x 13 baking dish. Likewise, you can also use a circular cake pan, either an 8-inch or 9-inch.
Yes, you can use an alternative fruit. Apples would be the closest thing to peaches for this recipe. However, if you'd like to use berries, use 4 cups of berries instead of the 3 cups listed below as the berries will bake down more in the oven.
This peach cobbler is best served warm out of the oven. If you'd like to prepare it ahead of time for a gathering or event, pre-cut the peaches and make the crumble batter ahead of time. Assemble and bake the cobbler so it is warm when you are ready to serve.
Check out these other summer recipes you're sure to love!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Gluten-free Peach Cobbler Cast Iron Skillet (Vegan)
For the Skillet
- 3 cups sliced peaches - 3 - 4 large peaches
- 4 tablespoon vegan butter - softened; or coconut oil or grass-fed butter
- ½ cup coconut sugar
- ¾ cup gluten-free oat flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ cup chopped pecans - optional
For the Ice Cream
- Preheat oven to 350 F. Wash and slice the peaches into 1-inch slices. You can remove the skins if desired. Place the sliced peaches along the bottom of a greased 8-inch skillet; set aside.
- Prepare the crumble by mixing the vegan butter, coconut sugar, oat flour, baking powder, vanilla, and cinnamon until dough has formed. Fold in the chopped pecans, if using.
- With your hands, take small pieces of the dough and flatten them slightly before placing them over top of the peaches. It's okay if there are some bare spaces. Bake in oven for 20 - 24 minutes until the crumble on top turns a darker brown.
- Let cool slightly, top with ice cream, and serve!