Vegan Gluten-Free Peach Cobbler

Vegan Gluten-Free Peach Cobbler

I used a Bob's Red Mill gluten-free baking flour blend, but I'm sure you could substitute your favorite mix, as long as it doesn't contain any baking soda or powder. Even whole wheat or white flour will do.

Course Dessert
Cuisine Gluten-free, Oil-Free, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 249 kcal
Author Susan Voisin



  • 2 pounds peaches (about 5 large)
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon optional


  • 1 cup gluten-free baking flour blend
  • 1/2 cup sugar
  • 2 tablespoons tapioca starch (also called tapioca flour)
  • 1 tablespoon baking powder
  • Pinch salt


  • 3/4 cup soy milk or other non-dairy milk
  • 1/2 teaspoon vanilla extract


  1. Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
  2. When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons sugar, and cinnamon, if desired.
  3. Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
  4. Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
  5. Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.
  6. Allow to cool for a few minutes before serving.
Nutrition Facts
Vegan Gluten-Free Peach Cobbler
Amount Per Serving (1 serving)
Calories 249 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 313mg 13%
Total Carbohydrates 60g 20%
Dietary Fiber 3g 12%
Sugars 35g
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.