Gluten-Free Canned Peach Cobbler Recipe for Quick Dessert

This gluten-free canned peach cobbler is a simple, comforting dessert you can make year-round—no fresh peaches required. Canned peaches are simmered with butter, brown sugar, cinnamon and warm spices until thick and bubbling, then topped with a light gluten-free buttermilk biscuit topping and baked until golden.

It’s the kind of cozy dessert that tastes like it took all day but comes together in about 50 minutes from start to finish.

Using canned peaches gives reliable results every time—no guessing about ripeness, no peeling. The filling is sweet, saucy, and warmly spiced, while the buttermilk biscuit topping bakes up tender inside with a slightly crisp top, creating the perfect contrast.

Serve it warm from the oven with a scoop of vanilla ice cream for an easy gluten-free dessert that’s always crowd-pleasing.

Ingredients

• Canned peaches (see recipe notes for amount)
• Unsalted butter
• Granulated sugar
• Brown sugar
• Vanilla extract
• Ground cinnamon
• Ground allspice
• Sea salt
• Arrowroot powder (or cornstarch)
• Gluten-free flour
• Baking powder
• Buttermilk
• Eggs

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a medium saucepan over medium heat, combine the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat until simmering, then simmer for 1–2 minutes.

3. In a small bowl, whisk the arrowroot powder with 4 tablespoons of reserved peach juice (or a little water) until smooth. Stir this slurry into the peach mixture, simmer for another minute, then remove from heat.

4. In a large bowl (or the bowl of a stand mixer), combine the gluten-free flour, baking powder, salt and granulated sugar. Add the buttermilk, eggs and vanilla and beat 1–2 minutes until a smooth batter forms.

5. Pour the peach filling into a 9×13-inch baking dish (or a 3‑quart baking dish). Drop large tablespoons of the buttermilk biscuit batter over the top, spacing the dollops evenly; they will spread slightly as they bake.

6. Bake at 350°F for about 35 minutes, until the biscuit topping is golden and the peach filling is bubbling. Let cool slightly before serving.

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Description

Ingredients (detailed)

Peach Filling:

• 2 (29-ounce) cans peaches, drained, reserving 4 tablespoons juice
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp sea salt
• 2 Tbsp arrowroot powder (or cornstarch) mixed with reserved juice

Buttermilk Topping:

• 2 1/2 cups gluten-free flour
• 3 tsp baking powder
• 1 tsp sea salt
• 1 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract

Instructions (quick)

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert, Fruit
• Method: Baking
• Cuisine: American

Storage

Store leftovers covered or in an airtight container in the refrigerator for up to four days. The biscuit topping will soften over time but the flavor remains excellent. Reheat single servings in the microwave for 30–60 seconds or warm the whole dish in a 350°F oven for about 15 minutes. Freezing is not recommended, as the buttermilk biscuit topping does not freeze well.

Top Tip

Drain the canned peaches thoroughly. Reserve only four tablespoons of peach juice for the arrowroot slurry; excess liquid will make the filling runny and prevent proper thickening. Properly drained peaches are the key to a thick, saucy filling.

Arrowroot powder mixed with a little peach juice works well in this recipe. You can also use cornstarch or tapioca flour. Whisk the thickener with cold juice or water before adding it to the hot filling to prevent lumps and ensure a smooth texture.

Yes—drain the canned peaches and reserve a small amount of juice (about 4 tablespoons) for the thickening slurry. If you don’t drain them, the cobbler will be overly runny.