Gluten Free End-of-Summer Peach Cobbler

The first summer I spent with Shnoo, we went went on a boogie boarding binge! I think we made the trek to Zuma Beach at least ten times in July & August, which is a lot considering that he works 70+ hours a week and I, well, I have no excuse. I just don’t get to the beach all that often. But, the following summer, we did not go once! Quite sad considering that we live in LA and the beach is but a 20 minute drive. So, this summer I was determined to make up my lost waves and I am happy to report that in the past four weeks, we’ve boogied four times! True … we didn’t get started until August, but at least we got started and another summer will not slip away un-boogied. 🙂

Which brings me to another summer must-do … making homemade, luscious, buttery, juicy, crumbly, fresh peach cobbler. For a month now I’ve been happily eating a peach a day, relishing the sunset orange-red glow of the skin and enjoying the juice that runs down my fingers and chin—proof, in my opinion, of a great peach. When I finally picked my head up out of the peach bins, I realized that August was almost over and I’d better make my summer peach cobbler soon, before peach season says goodbye for another year.

This summer’s peach cobbler had to be different however, because unless I wanted Shnoobie to cry tears of jealousy while watching me indulge, I had to make it GLUTEN FREE and DAIRY FREE! I know! I cannot get used to his sweet little allergies, but I love him dearly and it’s no fun to eat peach cobbler alone. So, in true FoodFlirt fashion, I went out on a non-committed limb, tweaking this, replacing that, hoping that my “flirtations” wouldn’t ruin this magical recipe, but making no promises. In our house, since I’m not gluten free or dairy free, the only allergy sensitive recipes that get a FoodFlirt stamp of approval are the ones where I truly cannot tell that it’s “free” of anything.

Luckily, the peach gods were on my side because the gluten free cobbler turned out just as addicting as the original with a slightly lighter crumb and a hint more almond flavor because I’ve been loving almond lately, so I added more. Also, I cubed the peaches instead of slicing them. Just as I was about to slice them, like the original recipe says to, I realized the one thing that I don’t love about fruit cobblers and pies. When the fruit is sliced, to get a bite with an even ration of fruit to crumb or crust, you have to cut the fruit with your fork. It’s annoying. Why not just cube the fruit so the fruit to crumb ratio is more consistent and ultimately making the dessert more enjoyable to eat. That’s my three cents anyway.


    Adapted from my favorite peach cobbler recipe from the Silver Palate cookbook.
    Serves: 6 or 4, depending on how many people want seconds
    How long will this take? About 1 hour and 10 minutes start to finish


  • 4 ripe peaches, washed and cut into cubes, about 1/2-inch by 1/2-inch
  • 1/2 cup granulated sugar, plus 3 tablespoons more
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon almond extract
  • 1 1/2 cups Gluten Free Pantry Perfect Pie Crust mix OR another Gluten Free, all-purpose flour mix (use regular flour if NOT gluten free
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt, kosher if you have it
  • 1/2 cup or 1 stick, Earth Balance natural shortening, chilled and cubed (use butter if you are not dairy free)
  • 2 eggs, lightly beaten
  • 1/4 cup coconut milk (the kind in the box, not the can) or almond milk
  • 2 teaspoons cinnamon


      1. Preheat oven to 400ÂşF. Spray a 1.5-quart to 2-quart baking dish with canola oil.
      2. Arrange peaches in even layer in baking dish. Sprinkle with 1/2 cup sugar, lemon zest, lemon juice, and almond extract. Toss peaches gently to combine with sugar. Bake for 20 minutes.
      3. While peaches bake, sift together Gluten Free Pantry Perfect Pie Crust mix, 1 tablespoon of the remaining sugar, baking powder, and salt into medium bowl. Using a large fork or pastry dough blender, cut in shortening until mixture resembles cornmeal—dry and crumbly.
      4. Whisk together beaten egg and coconut milk. Add to dry mixture and mix until combined and it forms large crumbles. I like to use clean hands to mix this dough into perfect crumbles. Squeeze handfuls of dough, then crumble, squeeze and crumble.
      5. Remove peaches from oven and sprinkle with cinnamon over top.
      6. Drop dough crumbles in an even layer, covering peaches. Sprinkle with remaining 2 tablespoons sugar. Return to oven for 20-25 minutes, until top is firm and golden brown.
      7. Serve this decadent, summery, peachy goodness warm with a scoop of vanilla bean ice cream. My favorite non-dairy brand is SO Delicious made with coconut milk! Also try Laloo’s Goat’s Milk Ice Cream! Even Shnoo who is dairy intolerant can have goat’s milk!

    I love finding simple moments that create such bliss … eating fresh-from-the-oven peach cobbler on my patio with my Shnoo is definitely one of those moments.



    1. Kolein

      Oh my goodness! Just made this last night! It’s AMAZING!!! Thank you so much for sharing! I’ll be doing the same with friends and family all summer long!!!

      1. Lindsay Jones

        So glad you liked it! Peaches are excellent right now 🙂 Have a sweet summer. Thanks for reading.


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