Gluten Free Fruit Cobbler

Let me tell you—there’s nothing quite like a warm fruit cobbler straight out of the oven, bubbling at the edges, with a scoop of vanilla ice cream slowly melting on top. This gluten free peach and strawberry cobbler has become my summer obsession. It’s cozy and nostalgic, but light and fruity enough to make you feel good about going back for seconds.

Whether I’m bringing dessert to a backyard BBQ or just baking something sweet on a Sunday afternoon, this cobbler always disappears fast. The crust is soft and buttery (with a tender biscuit vibe), and the filling is a juicy mix of peaches and strawberries—sweet, tangy, and incredibly satisfying.

Why This Cobbler Works So Well (Even Gluten Free!)

What I love most about this cobbler is that it’s simple, not fussy. You don’t need a mixer or special tools, just a bowl, a whisk, and a baking dish. It’s forgiving, flexible, and totally customizable. I’ve swapped in blueberries, raspberries, and even a mixed bag of frozen fruit when that’s all I had—and it still turned out great.

Here’s why I make this cobbler on repeat:

• The topping is soft and buttery, not dry or gritty (which can happen with gluten free flours).

• It’s easy to make dairy-free without sacrificing flavor.

• It comes together in 10 minutes—then the oven does the rest.

• You can use fresh or frozen fruit depending on the season or your freezer situation.

Key Ingredients (And a Few Tips)

• Peaches & Strawberries:
  I usually grab 3 large ripe peaches and about a pound of strawberries. Slice them up and toss with a little sugar and cornstarch to thicken the juices. You can also use frozen fruit—just toss in an extra tablespoon of cornstarch to balance out the extra moisture.

• Brown Sugar + White Sugar:
  Brown sugar for the filling gives it that rich, caramel-like sweetness. White sugar goes in the topping. If you only have one or the other, don’t stress—it’ll still work.

• Gluten-Free All Purpose Flour:
  I’ve used several different blends (like Bob’s Red Mill 1:1), and most work as long as they contain xanthan gum. If your blend doesn’t, add ¼ teaspoon for better texture.

• Butter (or Vegan Butter):
  You can go with dairy or non-dairy butter—both give the topping richness and help it bake up with golden edges.

• Milk:
  I usually use almond milk because that’s what we keep on hand, but any milk works fine—oat, soy, dairy, whatever you like.

• Egg:
  Just one egg binds everything together. If you need this to be egg-free, I’ve had great luck using a flax egg or even unsweetened applesauce.

How I Make This Cobbler (Step-by-Step)

This recipe doesn’t take much effort, and that’s part of its charm. Here’s how I throw it together:

1. Prep the fruit:
   Toss sliced peaches and halved strawberries with brown sugar, cornstarch, and a pinch of salt. Pour that into a 9-inch pie dish or baking pan.

2. Mix the topping:
   Whisk together one egg, white sugar, and milk until smooth. Then add in the gluten free flour, baking powder, and a small pinch of salt. Once it’s mostly combined, stir in the softened (or melted) butter.

3. Assemble the cobbler:
   Spoon dollops of the topping right over the fruit. Don’t worry about spreading it perfectly—this is a rustic dessert, and part of the charm is the golden, craggy biscuit top.

4. Bake at 350°F for about 25 minutes, or until the filling is bubbly and the top is golden brown. Let it cool just a bit before serving.

Pro tip: This topping doesn’t spread much while baking, so arrange it the way you want it to look coming out of the oven.

Cobbler vs. Crumble (Quick Explanation)

I get this question a lot. A cobbler has that soft biscuit-style topping—fluffy, a bit chewy, and rich. A crumble (or crisp) uses a streusel topping with butter, sugar, and flour that bakes up crunchy. Both are delicious, but this recipe is full-on cobbler.

Serving Suggestions

• Straight out of the dish:
  I’ve definitely just grabbed a spoon and gone in. Warm, gooey, and comforting—no toppings needed.

• With ice cream:
  Vanilla is classic, but coconut milk ice cream or even salted caramel goes beautifully with the fruit.

• With whipped cream:
  Light, fluffy, and the perfect contrast to the warm filling.

You can even spoon leftovers into a bowl of yogurt the next morning and call it breakfast. No judgment here.

How to Store Leftovers (And Keep It Crisp)

Cobbler keeps well in the fridge for about 3–5 days. If you want to keep the topping from getting soggy, you can store it separately from the fruit filling and reheat both in the oven at 300°F for 10–15 minutes.

That being said, we rarely have leftovers in my house—it usually gets polished off by the next day.

Making It Vegan or Dairy Free

Absolutely doable. Here’s how I’ve made it work:

• Butter → dairy-free butter (like Earth Balance)

• Milk → any plant-based milk

• Egg → flax egg (1 tbsp flax + 3 tbsp water), or 3 tbsp applesauce

Still turns out rich, golden, and totally delicious.

Can I Use Frozen Fruit?

Yes! You don’t even have to thaw it—just toss it in with the other filling ingredients. I recommend adding an extra tablespoon of cornstarch to help absorb the extra juice that frozen fruit tends to release.

Yield: 6

Gluten Free Fruit Cobbler

Print

This peach and strawberry cobbler is the ultimate summer treat—bright, juicy fruit tucked beneath a soft, buttery gluten-free topping. It’s simple, fresh, and absolutely irresistible with a scoop of vanilla ice cream.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the Fruit Filling

• 3 large peaches, sliced
• 1 pound strawberries, hulled and sliced
• ⅓ cup brown sugar
• 3 tablespoons cornstarch
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Topping

• 1 cup gluten-free all-purpose flour
• 1 egg
• ¼ cup milk of choice
• ⅓ cup white sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons softened butter

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss together the sliced peaches, strawberries, brown sugar, cornstarch, cinnamon, and salt until everything is well coated. Pour the mixture into a 9-inch baking dish or pie pan, spreading it out evenly.
3. In a separate bowl, whisk together the egg, milk, and sugar. Stir in the flour, baking powder, and salt until almost combined. Then add the softened butter and mix gently until a soft, sticky batter forms.
4. Using a spoon, drop dollops of the topping over the fruit filling. It won’t spread much while baking, so place it where you want the golden pockets to appear.
5. Bake uncovered for 25 to 30 minutes, or until the topping is golden and the fruit is bubbling around the edges.
6. Let it cool slightly, then serve warm with your favorite dairy-free or classic vanilla ice cream.

Notes

• If using frozen fruit, add an extra tablespoon of cornstarch to help thicken the filling as it bakes.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 299Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 47mgSodium 324mgCarbohydrates 55gFiber 4gSugar 32gProtein 5g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

There’s something so timeless about a cobbler. It’s unfussy, comforting, and always feels like a hug in dessert form. This gluten free peach & strawberry cobbler is one I make all summer long—and honestly, well into fall too. It’s the kind of dessert that makes you want to sit on the porch with a bowl of something warm, sweet, and made with love.

Let me know what fruits you try in yours—I’m always looking for new combos.

Try other Cobbler recipes:

• Cherry Cobbler (Fresh or Frozen Cherries)
• Peach Blackberry Cobbler
• Bisquick Apple Cobbler