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    Home » Spring

    Gluten-Free Peach Cherry Cobbler (Nut-Free)

    Published: Jul 15, 2021 · Modified: Jul 17, 2021 by Mariah Knight

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    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 -
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    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of ingredients.
    • 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

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

    Pastry Topping

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

    Rolling out the dough

    1. Cut two large pieces of parchment paper. Place one on the counter, and press the dough ball on top.
    2. 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.
    • Dough formed into a ball.
    • Dough pressed out onto parchment paper.
    • Rolling out dough with rolling pin.
    • Dough rolled out on parchment paper.

    Putting it all together

    1. Add the fruit mixture to the cast iron skillet, and use a large spoon to flatten it out.
    2. 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.
    • Fruit mixture in cast iron skillet.
    • Fruit mixture covered with dough.

    Baking

    1. 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.)

    Spoon scooping out cobbler fruit.

    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!

    • Paleo Strawberry Shortcake
    • Paleo Peach Cobbler Cake
    • Paleo Blueberry Peach Cobbler
    • Healthy Raspberry Trifle Cups

    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

    Side angle of cobbler with a spoon scooping out fruit.

    Gluten-Free Peach Cherry Cobbler

    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!
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 6
    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

    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!

    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!

    Notes

    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.

    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.

    Nutrition

    Serving: 1gCalories: 333kcalCarbohydrates: 50gProtein: 7gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 254mgPotassium: 526mgFiber: 8gSugar: 29gVitamin A: 818IUVitamin C: 17mgCalcium: 46mgIron: 2mg
    Keywords cherry cobbler, gluten-free peach cobbler, healthy cobbler recipe, how to make gluten-free cobbler, paleo peach cobbler, peach cherry cobbler
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Kelli

      July 15, 2021 at 8:11 pm

      Hi!

      I love your blog and recipes! What size cast iron skillet did you use? I am so excited to try this recipe and want to make sure I get the right size skillet!

      Reply
      • Mariah Mandile

        July 17, 2021 at 1:12 pm

        Hi Kelli! Sorry, I'm updating the post now.. but it's a 12 inch skillet! Let me know what you think. (:

        Reply
    2. Marissa

      August 23, 2021 at 8:25 am

      5 stars
      I saw you made this on the grill, so I had to try!! It came out so good! Thank you!

      Reply
      • Mariah Mandile

        August 23, 2021 at 8:42 am

        Yesss! It's so good on the grill! Glad you enjoyed.

        Reply

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