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a big pan of fresh peach cobbler with a spoon in it by a window

Fresh Peach Cobbler

Fresh peach cobbler with a cinnamon-sugar drop biscuit crust and a touch of cinnamon. Perfect!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people
Calories 285kcal
Author Rachel Ballard


For the peaches

  • 4 cups fresh peaches about 6 medium peaches
  • 3 tablespoons coconut sugar 3 tablespoons of regular granulated sugar will work too
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg fresh if possible
  • 1 teaspoon lemon juice
  • 3 teaspoons cornstarch
  • 1 tablespoon butter

For the topping

For the cinnamon sugar

  • 1 tablespoon coconut sugar
  • 1/2 teaspoon cinnamon


  • Preheat the oven to 400 degrees.
  • Peel, pit and slice the peaches in to about 1/2" thick wedges. Add to a medium bowl and toss with coconut sugar, cinnamon, nutmeg, lemon, and cornstarch. Transfer to a 1 1/2 quart baking dish or an 8x8 pan also works but will be a bit thicker. Dot with butter.
  • Bake for 10-12 minutes until the peaches just start to release their juices.
  • While the peaches bake, make the topping: Add the gluten free flour blend OR all purpose flour to a bowl. Add coconut sugar, baking powder, and salt and stir to combine. Add the butter and cut in with a pastry blender or your hands until the butter is the size of peas.
  • Add the buttermilk and stir to combine. You should have a dough that clings to the spoon. Don't overmix. If the dough is too dry, you can add an extra tablespoon of milk to bring it together.
  • When the peaches are ready, bring out the dish and dollop over the batter. Spread it out some with your fingers but don't fuss over it.
  • Mix the last tablespoon of sugar with the cinnamon and sprinkle over the dough.
  • Bake until golden and bubbling and the dough is cooked through--about 25 minutes more. Serve warm with ice cream or at room temperature.


Swap regular sugar for the coconut sugar 1:1. So for every tablespoon of coconut sugar, it's one tablespoon of granulated sugar. 
Swap the gluten free flour for regular all purpose flour 1:1. For every cup of gluten free baking mix, use 1 cup of all purpose flour. 


Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 279mg | Fiber: 4g | Sugar: 19g | Vitamin A: 763IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg