This Gluten-Free Peach Cherry Cobbler is exactly what you need this summer! It's cozy and warm, yet light and refreshing. Plus it's made with healthy ingredients, and lower in sugar. It pairs perfectly with coconut whipped cream, dairy-free ice cream, or a generous amount of powdered sugar!

Side angle of cobbler with a spoon scooping out fruit.

Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

Jump to:

🍴Ingredient Notes
🍴Step by Step Instructions
Helpful Tips
Frequently Asked Questions
How to store leftovers
Recipe
Shop this recipe -
Want more recipes?
💬 Reviews

🍴Ingredient Notes

Sliced Peaches - I always opt for organic peaches because they're on the Dirty Dozen list.
Diced Cherries - You can use fresh or frozen. I like to chop them either in half or in quarters. Make sure you remove the pit!
Tapioca Flour - This helps to thicken the fruit juice. You an also use arrowroot starch!
Eggs - I have not tested the recipe with egg replacements.
Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
Coconut Flour - Coconut flour balances out the cassava flour very nicely - it adds a fluffier consistency! Make sure to follow the baking tips for how to measure it correctly.
Coconut Sugar - Could also sub with Lakanto monkfruit for a lower sugar option!
Coconut Oil, Softened - Coconut oil should not be completely melted into a liquid. Just make sure it's soft enough to press into the dough.

🍴Step by Step Instructions

Fruit Filling

Start by slicing the fruit, and adding it into a large mixing bowl.
Then sprinkle on tapioca flour, and stir until the fruit is evenly coated. I also like adding in a pinch of salt!

Fruit tossed with tapioca flour in glass bowl.

Pastry Topping

Add cassava flour, coconut flour, baking soda, and salt into a mixing bowl. Stir together.
In a separate bowl, add eggs, vanilla extract, and coconut sugar. Stir together with a whisk or hand mixture.
Next, pour the dry mixture into the wet mixture, and stir together until the mixture thickens up.
Pour over the softened coconut oil, and fold together until a dough forms. Use your hands to press into a large ball.

Rolling out the dough

Cut two large pieces of parchment paper. Place one on the counter, and press the dough ball on top.
Then place the second piece of parchment paper on top, and flatten into a circle with a rolling pin. When it's ready, remove the top piece of parchment paper.

Putting it all together

Add the fruit mixture to the cast iron skillet, and use a large spoon to flatten it out.
Next, carefully flip the dough on top of the fruit mixture, and peel away the parchment paper. It shouldn't touch the edges, but if it does, just poke a a few holes in the dough.

Baking

Bake the cobbler at 350° for about 30-35 minutes. The fruit mixture should be bubbling around the edges. Serve hot!

Overhead shot of cobbler on wooden cooling rack.

Helpful Tips

The pastry doesn't have to cover the entire top - in fact, it's better if it doesn't!
I love topping my cobbler with coconut whipped cream, and powdered sugar, but dairy-free vanilla ice cream would be amazing too!
If you don't have a rolling pin, just press the dough out with your hands. If it's too sticky, let it chill for a few minutes in the refrigerator. (Wetting your hands works too!)
I used a ceramic pie dish for this recipe, but any medium sized pan will work! (Make sure it's deep enough to fit all the fruit.)
Want to make single servings? Just split it up into 3-4 smaller baking dishes!
I prefer my recipes lower in sugar, but if you want to sweeten up the fruit, just add a couple tablespoons of coconut sugar to the fruit mixture.
Be very careful when removing the cast iron skillet from the oven. It's super hot, and they are very heavy!
When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.

Frequently Asked Questions

Should I peel the peaches?

I don't usually peel the peaches because it's more work, and I like the extra fiber! (Plus you can't really tell once the cobbler bakes.) If you want peel them, just place them in boiling water for about 30 seconds, and then transfer to an ice bath until they have cooled. Peel should remove easily!

Can I make this recipe without eggs?

I have not tested the dough without eggs, but it might work with flax eggs! Let me know in the comments if you try.

Should I toss the fruit with sugar?

To keep the sugar content down, I don't like adding sugar to the fruit. (It's naturally sweet!) If you want it to be a bit sweeter, toss the fruit with ⅓ cup of coconut sugar.

Can I make this recipe without a cast iron skillet?

Yes of course! I used a 12 inch cast iron skillet, but any casserole dish or baking dish will work. (Make sure it's around the same size.)

How to store leftovers

Leftovers can be kept right in the pan, just put a cover or plastic wrap over top. You can also transfer it into an air tight container. It will stay fresh in the refrigerator for up to 5 days.

More fruity recipes!

After you make this Gluten-Free Peach Cherry Cobbler, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe

Gluten-Free Peach Cherry Cobbler

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American

Servings

Calories 333 kcal

Equipment

12" Cast Iron Skillet

Ingredients

Filling

8 Cups Sliced Peaches
2 Cups Diced Cherries
3 Tablespoons Tapioca Flour

Crust

3 Eggs
½ Cups Cassava Flour
½ Cups Coconut Flour
¼ Cup Coconut Sugar
¼ Cup Coconut Oil, Softened
1 Teaspoon Vanilla Extract
½ Teaspoon Baking Soda
¼ Teaspoon Salt