This gluten free Skillet Peach Cobbler is the stuff summer dreams are made of! Juicy peaches are tucked into a lightly-sweetened gluten-free batter to make a super simple and delicious dessert. Vanilla ice cream on top is a must!
Easy Skillet Peach Cobbler
Quick, grab the last of the summer peaches before they’re gone! This easy skillet peach cobbler makes the best of summer stone fruit, tucking juicy slices of peaches into a gluten-free batter. Inspired by a recipe in Southern Living, this sweet treat needs just one naturally gluten-free flour to make (oat flour, my favorite).
I love making cobblers because they are incredibly unfussy. All you need to do is melt a bit of butter in a cast iron skillet, then bake the batter briefly, then add peach slices and a sprinkle of sugar, then continue baking! Cobblers are sometimes described as a fruit pie but they are NOT a pastry. Instead, the dough is more similar to a biscuit, although a lot sweeter. I use both honey and granulated sugar to sweeten this peach cobbler.
I love the simplicity of this recipe, as it doesn’t need much to put it together. If you’re lucky enough to have a peach tree or neighbors with a peach tree, this is a great way to use ripe, in-season fruit! Throw in a few blackberries if you have those, too, or try some of the variation suggestions below. And don’t forget to top slices with a generous scoop of vanilla ice cream!
Why You’ll Love This Gluten Free Peach Cobbler
There’s a lot to love about a simple fruit dessert and this one hits all the right notes. Here’s why you’ll love this skillet peach cobbler:
- It’s naturally gluten-free. All of the ingredients needed to make this dessert are naturally gluten-free, including the oat flour used to form the base of the batter.
- A rustic, simple recipe. Rustic fruit desserts feel so homey, and perfect for late summer baking when you don’t want a lot of fuss.
- Easily adapted. You can try out some of the variation suggestions and substitution options lower down in this post.
What You’ll Need
Here’s what you’ll need to make this beautifully juicy cake. The full ingredient amounts and instructions are in the recipe card below.
- Peaches – Fresh in season, if you can!
- Honey – For a touch of natural sweetness that complements the peaches beautifully.
- Ground cinnamon – For a hint of warming spice.
- Butter – I used unsalted butter in this recipe.
- Oat flour – This naturally gluten-free flour is wonderful in fruit desserts,
- Granulated sugar – To give the batter sweetness.
- Baking powder – Baking powder lightens up this cobbler.
- Salt – I use fine sea salt in all of my baking.
- Milk – I like whole milk in this recipe but you could use 2%.
- Vanilla extract – Use pure vanilla extract for the best flavor!
How to Make Skillet Peach Cobbler
Got peaches? Make cobbler! Here’s my method for making this simple, gluten-free skillet peach cobbler:
- Preheat the oven and prepare the peaches: Preheat oven to 350° F. Toss together the peaches, honey, and cinnamon in a medium bowl and set aside.
- Melt the butter and prepare the batter: Place the butter in the skillet, place the skillet in the heated oven, and let the butter melt, about 10 minutes. Meanwhile, in a large bowl, whisk together the oat flour, sugar, baking powder, and salt. Stir in the milk and vanilla until well combined. Let stand for about 10 minutes, until butter in skillet is melted.
- Pour the batter into the hot pan (carefully!): Carefully remove the skillet from the oven and pour in the cake batter. You can tilt the skillet a bit if necessary to spread out the batter, but don’t stir it. Place in the oven and bake for 5 minutes. Then, open the oven, pull out the cake, spoon the peaches and juices over the top of the cake batter evenly. Again, no need to stir. Push the cake back into the oven and close the door.
- Bake the cake: Bake the cake for 30-35 minutes, until the cake top is firm to the touch and edges are starting the pull away from the pan; the cake will look set and shouldn’t look wet in the middle at all.
- Cool: Remove from oven and let cool for about 15 minutes before serving.
Tips and Variation Suggestions
Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:
- Oat flour substitute: Try teff flour or sorghum flour.
- Make it dairy-free: Substitute melted coconut oil or non-dairy butter for the butter; swap non-dairy milk for the milk.
- Make it vegan: By substituting for the dairy as noted above. It is already egg-free!
- Make it refined sugar-free: Substitute coconut sugar or maple sugar for the granulated sugar.
- Try different fruits: This easy cobbler method will work with all kinds of fruit, including blueberries, blackberries, apples, and more.
Slices of peach cobbler are delicious served warm and topped with scoops of vanilla ice cream. You could also serve them with softly whipped cream and slices of fresh peaches, and/or a drizzle of caramel sauce.
Store leftover skillet peach cobbler, well wrapped in the fridge, for up to 5 days. Bring to remove temperature to serve.
Gluten-Free Skillet Peach Cobbler
- 1 10-inch cast iron skillet
- 3 cups unpeeled peaches cut into 1/2-inch pieces
- 2 tablespoons honey
- ¼ teaspoons ground cinnamon
- ¼ cup unsalted butter
- 1 ½ cups/140 g gluten-free oat flour
- ⅔ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 350° F. Toss together the peaches, honey, and cinnamon in a medium bowl and set aside.
- Place the butter in the skillet, place skillet in the heated oven, and let butter melt, about 10 minutes. Meanwhile, in a large bowl, whisk together the oat flour, sugar, baking powder, and salt. Stir in the milk and vanilla until well combined. Let stand about 10 minutes, until butter in skillet is melted.
- Carefully remove the skillet from the oven and pour in the cake batter. You can tilt the skillet a bit if necessary to spread out the batter, but don’t stir it. Place in the oven and bake for 5 minutes. Then, open the oven and pull out the cake and spoon the peaches and juices over the top of the cake batter evenly. Again, no need to stir. Push the cake back into the oven and close the door.
- Bake the cake for 30-35 minutes, until the cake top is firm to the touch and edges are starting the pull away from the pan; the cake will look set and shouldn't look wet in the middle at all.
- Remove from oven and let cool about 15 minutes. It's lovely served warm or room temperature, with or without ice cream, and will keep for 5 days well wrapped, but it probably won't be around that long.