Easy Gluten-Free Peach Cobbler (Vegan)

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Bowls and baking dish of gluten-free peach cobbler

You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!

Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is the peach cobbler of your dreams and no one will even know it’s vegan and gluten-free. Did we mention there’s just 10 ingredients required? Let us show you how it’s done!

Fresh peaches, coconut oil, sugar, potato starch, almond flour, cold water, salt, baking powder, cinnamon, and arrowroot starch

How to Make Gluten-Free Peach Cobbler

This dreamy peach cobbler starts with the star: PEACHES! We love it most with fresh peaches, but it’s still very good with frozen ones.

Start by cooking the peaches with arrowroot or corn starch, cane or coconut sugar, and cinnamon to create a thick and bubbly mixture. We tried skipping this step by adding the peaches directly to the baking dish, but friends, it’s just not the same.

Cooking the peaches first allows them to be saucy not soupy and ensures tender fruit and perfectly golden biscuits.

Saucy cinnamon-infused peaches in a white saucepan

The biscuit-style cobbler topping is inspired by our Easy Gluten-Free Berry Cobbler, but a little sweeter and simpler. Almond flour creates the crumb texture, potato starch makes them light and fluffy, and cane sugar adds classic sweetness.

Hands mixing coconut oil into the cobbler dough

The remaining ingredients include salt for flavor, baking powder for rise, solid coconut oil (or chilled butter) for flakiness, and cold water or dairy-free milk to help it come together into a dough.

Using a small cookie scoop to add gluten-free biscuits over a peach filling

After baking, the biscuits are golden brown, tender, and SO flaky! Come to mama.

Top down shot of flaky, golden biscuits over a peach filling

We hope you LOVE this peach cobbler! It’s:

Flaky biscuits
Easy to make
& SO delicious!

It’s the perfect dessert for summertime, holiday celebrations, and beyond. Top your cobbler with vanilla ice cream or coconut whipped cream for next-level deliciousness.

More Gluten-Free Summer Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowls and baking dish filled with gluten-free vegan peach cobbler

Easy Gluten-Free Peach Cobbler (Vegan)

Easy vegan and gluten-free peach cobbler with a tart-sweet peach filling and flaky, golden brown biscuits. Just 10 simple ingredients required.
Author Minimalist Baker
Fork in a bowl of gluten-free peach cobbler with vegan vanilla ice cream
4.60 from 10 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month (biscuits only)
Does it keep? 4 Days



  • 4 cups thinly sliced fresh peaches, cut into 1/2-inch slices (see notes if using frozen peaches // 5-6 medium peaches yield ~4 cups or 640 g)
  • 2 Tbsp arrowroot starch (or sub cornstarch)
  • 1/3 cup cane sugar (or coconut sugar)
  • 1 – 1 ½ tsp ground cinnamon


  • 3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
  • 3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
  • 1/4 cup cane sugar (or sub coconut sugar, but the biscuits will be brown)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 3 Tbsp solid* refined coconut oil (or sub chilled butter)
  • 1/4 cup cold water or dairy-free milk


  • Preheat the oven to 400 degrees F (200 C) and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
  • If using fresh peaches, skip to the next step. If using frozen peaches, defrost them and drain off any excess liquid.
  • Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid. Reduce the heat to medium-low and add the arrowroot (or cornstarch), sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy. Transfer the peach mixture to the 8×8-inch baking dish and set aside.
  • In a large mixing bowl, combine the almond flour, potato starch, sugar, salt, and baking powder. Whisk to combine.
  • Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
  • Add the cold water or dairy-free milk and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more almond milk; if too wet, add more almond flour or potato starch.
  • Then using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top the peach layer with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
  • Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches (there shouldn’t be any, but just in case!). Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
  • Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.



*If using frozen peaches, use double the amount because they will reduce by about half once defrosted. 8 cups or 32 ounces frozen peaches yield ~4 cups defrosted. *Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the biscuits. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from our Easy Gluten-Free Berry Cobbler and Danielle Walker’s Peach Cobbler.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 276 Carbohydrates: 45.3 g Protein: 3.5 g Fat: 10.7 g Saturated Fat: 4.6 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 208 mg Potassium: 372 mg Fiber: 3.5 g Sugar: 27.3 g Vitamin A: 492 IU Vitamin C: 9.9 mg Calcium: 75 mg Iron: 0.8 mg

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  1. jenny says

    This sounds delicious I’m wondering if it would work to make ahead and refrigerate for a day or two before baking, or else freeze then bake later?
    I love all your recipes and this sounds SO good

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, we’re so glad you love our recipes! Thank you for letting us know! It might work with refrigerating, but we’re not sure if it will make the biscuits too gummy. One idea would be to freeze the biscuit dough in scoops and refrigerate the filling and then add the biscuits just before baking. Let us know how it goes!

  2. Kate says

    Fantastic! Made with homegrown peaches, and used 6 cups worth, so increased fruit ingredients by 1.5. Also added 1 tablespoon lemon juice and zest of 1/2 lemon (per mom’s insistence!) Subbed aquafaba for the coconut oil to make it oil-free. Used a mix of granulated monk fruit and coconut sugar. Worked out perfectly! Everyone licked their plates after :)

  3. Atara Dahan says

    Update: I made it with buckwheat flour.
    Needed less flour and more liquid that way and the dough was very sticky but came out yum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Atara! Sorry we didn’t get back to your question in time!

  4. Atara Dahan says

    I haven’t managed to find corn starch where I live for a while.
    I have potato starch and tapioca starch.
    Would either of those work?
    And in general, can I swap corn starch for either of those in recipes?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, corn starch (or arrowroot starch) is used to thicken the filling in this recipe. Tapioca starch should also work well for that purpose! In general, you can use it for recipes where it’s acting as a thickener, but we wouldn’t recommend swapping it when it’s used as a flour (like in cookies, scones, etc.). Hope that helps!

  5. Deanna says

    I made this for my gluten-free friend so she could have some dessert after dinner with the rest of us. She LOVED it and was thrilled to have a dessert made just for her. I also made our regular Southern peach cobbler that my family loves, and several people gave yours a taste test and everyone agreed that your gluten free version was really good! I sent the leftovers home with my friend, and she was delighted. Thank you for a delicious dessert that made my friend feel so good.

    The only thing I did, on accident, was I think I added a little too much butter because the biscuits flattened out. My fault, I admit I didn’t measure too closely! But it was still delicious! Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natasha, we haven’t tried this recipe with all purpose flour but if you want to give it at try we’d recommend starting with ~1 cup in place of both the almond flour and the potato starch. Let us know how it goes!

  6. Danielle says

    I made this tonight for my husband and a guest. I’m an experienced cook and baker and although the dish was easy to make and looked delightful coming out of the oven, it was very dry. Any liquid at all from the peaches was absorbed into the topping. Laid the peaches out on the counter to soften and sweeten up also. I did add vegan ice cream on top which made it edible, otherwise it would have been too dry to eat. I’m sorry, but not a winner and would not make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we’re so sorry that was your experience. It definitely shouldn’t be dry, so it sounds like something went wrong. Did you make any modifications? Such as to the flours? Or is it possible it sat out a while before cooking, causing the moisture to be absorbed into the top layer?

  7. Eleni says

    This recipe is phenomenal! So delicious and easy to make. I used fresh peaches from our tree and followed the recipe exactly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo home grown peaches sound extra amazing! Thank you so much for the wonderful review, Eleni! xo

  8. Jude says

    Thanks for all th wonderful recipes! I can’t have potatoe starch so just wondering if I can use arrowroot instead 🤔 this recipe looks amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jude, we think the biscuits would be a little gummy with arrowroot starch, but it could be worth a try. Corn starch would be the next best option. Let us know if you try it!

  9. Christina says

    Spectacular recipe! I used fresh picked Virginia peaches. My local store didn’t have potato starch, so I used King Arthur’s paleo grain-free flour. While I’m gluten-free, I’m not vegan, so I used grass-fed butter rather than the coconut oil. What a scrumptious treat! Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Christina! Thank you for the lovely review and for sharing your modifications! xo

  10. Millicent says

    Well, this was amazing. I used the substitutes as recommended (cornstarch in place of arrowroot and for the fat in the biscuit, I used 2 tablespoons butter + 1 tablespoon refined coconut oil). Also, added a couple of modifications of my own: adding a half cup of chopped pecans to the biscuit mix and using all-purpose flour instead of potato starch. I admit, the biscuit was not as “fluffy” as it would’ve been with the potato starch, but the flavor and texture were there. Also, I only had 3 medium sized peaches and 1 spare apple, so in they went. I tried it with whipped cream and it was excellent. Tomorrow I’m off to the store for some vanilla ice cream. Thanks, Minimalist Baker! Your recipes never disappoint.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review! And for sharing your modifications – so helpful! xo

  11. Kate says

    This is delicious! I used the frozen peaches. They sell 32 oz packages at the grocery store, which was the perfect amount for this recipe. I’m not normally gluten-free; the biscuits were great but I’d love to make this again someday with AP flour as I always have that in my pantry – how much would I use? Thanks as always for the lovely summer recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kate! Thank you for sharing! If possible, we’d suggest keeping the almond flour and just replacing the potato starch 1:1 with all purpose flour. Or if you want to replace both, maybe start with 1 cup all purpose flour and add more until it looks similar to the photos/video. Hope that helps!

  12. Shir says

    Could this work with using a combination or peaches and apples? Would they require different cooking times?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shir, we think apples would take slightly longer and not require as much arrowroot starch. You could try adding them to the pan ~5 minutes before the peaches and reduce the arrowroot by half. Hope that helps!

  13. :) says

    Would this work to just make the biscuits or does it need the peaches to help it? Thanks and love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you! That should work! They will be a bit sweet, so feel free to scale back the sugar slightly, if desired.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cedella, potato starch is important for making them light and fluffy! We think the next best option would be cornstarch. Hope that helps!

      • Ike says

        I like the recipe. I will add rolled oats the next time I make it because it brings back memories of the cobblers my mom use to make. Love Minimalisbaker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, we haven’t tested with that modification, but think it might work! Let us know if you try it!

  14. N says

    Hello! This looks fantastic! I have loads of tart cherries growing on my cherry tree. Do you think there is any way I could do a tart cherry cobbler instead of a peach one? Thank you so, so much for all of your help and super tasty recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We love that idea. We haven’t experimented with tart cherries, but think you’d need to increase the sugar quite a bit. Also, you likely won’t need as much arrowroot starch because the tart cherries won’t have as much liquid as peaches. Hope that helps!