Gluten-free Peach and Raspberry Cobbler

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  • 2 pounds peaches (about 4-5)
  • 2 cups raspberries, fresh or frozen
  • 1/2 cup brown sugar
  • 1/2 tsp coarse sea salt
  • 1/2 lemon, the juice
  • 2 tbsp potato starch (or cornstarch)

Biscuit dough:

  • 1 cup brown rice flour
  • 1/3 cup garbanzo bean flour (chickpea flour)
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 6 tbsp cold butter, cubed
  • 1/2 cup whipping cream (or buttermilk), plus extra for brushing
  • brown sugar for finishing


  1. In a large bowl, toss together the fruit, sugar, salt, lemon juice and potato starch. Transfer to a 13-inch round gratin dish.
  2. Set the oven rack in the middle position. Preheat the oven to 375°F.
  3. To make the biscuit dough: In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt.
  4. Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
  5. Add the whipping cream and fold with a spatula until it has been absorbed. Do not overwork. The dough will be wet.
  6. Spoon dollops of biscuit dough on top of the fruit. (The dollops will spread and join with one another as the cobbler cooks).
  7. Brush the dough with whipping cream and sprinkle some brown sugar.
  8. Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes.
  9. Serve warm or at room temperature.


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