Tyler Florence Peach Cobbler Gluten Free

The BEST Peach Cobbler You’ll Ever Eat

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This is THE BEST PEACH COBBLER you will ever have.

Skill: Beginner

Dietary Specialties: Gluten Free, Soy Free (Can also be Dairy free is you substitute margarine for the butter)

I am not a baker. I have a tendency to let a few PG-13 words slip under my breath when my toddler asks to make banana bread or cupcakes. It’s just not my thing, especially with a hubby who is gluten free, I just never feel like the bread or cookies turn out the same. I do love to cook, but the baking thing, it gets me.  But, living in Georgia has made me obsessed with peaches in the summer! Are you thinking what I’m thinking? Cobbler! Cobbler…oh yummy peach cobbler!

When I go to the grocery store, the smell is so sweet I can’t help but pick up pounds upon pounds of Georgia grown peaches. This summer, I went on the hunt for a peach cobbler.

Peach Cobbler Dairy Free Gluten Free Original Recipe: Tyler Florence Food Network

Bourbon Georgia Peach Cobbler
Prep time
Cook time
Total time
Pretty much the BEST peach cobbler you will ever eat.
Recipe type: Dessert
Cuisine: American
Serves: 6-8
  • 8 peaches, peeled and sliced (6 to 8 cups)
  • ¼ - ⅓ cup bourbon (I used LARCENY)
  • ½ cup brown sugar sugar
  • ¼ cup raw sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon, plus more for sprinkling
  • 1½ cups all-purpose gluten free Bisquick
  • 2 sticks cold to room temp salted butter
  • ½ cup unsweetened vanilla almond milk
  • 1 quart vanilla-bean almond milk ice cream, for serving
  1. Preheat the oven to 350 degrees F. Combine the peaches, bourbon, raw sugar, cornstarch and cinnamon in a large bowl and toss to coat.
  2. Take the ½ cup brown sugar and Biquick flour and mix in a side bowl. Cut 1½ sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the almond milk and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
  3. Melt the remaining ½ stick butter in a skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. I used my hands and just evenly dispersed the dough all over the peach mixture. (There can be gaps because the dough will puff up and spread as it bakes.) Sprinkle top with sugar and a little extra cinnamon.
  4. Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.


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Article by: Lisa