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I made this 4 ingredient peach cobbler for Father’s Day last weekend and let me tell ya, it was a HUGE hit! I even made it gluten-free (see note below), and no one could taste the difference. Now it doesn’t take much scrolling around here to realize that I’m a huge fan of few-ingredient desserts. I’m talkin’ 4 ingredient banana bread, 5 ingredient healthy cookie dough, and 6 ingredient mug cakes. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!

4 ingredient peach cobbler in a pie dish with a spoon.

What You’ll Need to Make This Recipe

Fresh Peaches: You’ll need 5-6 large fresh peaches, sliced. Fresh peaches provide the best flavor and texture, but you can also use frozen or canned peaches as an alternative.

Sugar: You can use regular sugar, or swap it for coconut sugar or monkfruit sweetener for a healthier option.

Self-Rising Flour: Use 1 cup of self-rising flour to create the cobbler topping. If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder added.

Butter: You’ll need ½ cup of melted butter for a rich and flavorful topping. For a dairy-free alternative, substitute with vegan butter or coconut oil.

4 ingredient peach cobbler on a dessert plate with a scoop of vanilla ice cream.

Types of Peach to Use

  • Fresh peaches are ideal for the best flavor and texture. Simply peel, slice, and they’re ready to go.
  • Frozen peaches are a great alternative when fresh peaches are out of season. Thaw and drain them before using.
  • Canned peaches are convenient and work well in this recipe. Make sure to drain them thoroughly before adding to the pan, and leave the sugar out of the filling since canned peaches are already sweetened.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Use self-rising gluten-free all-purpose flour in place of regular self-rising flour.

Vegan Option: Substitute melted butter with vegan butter or coconut oil.

Make it Sugar-Free: Replace regular sugar with monkfruit sugar or your preferred sugar substitute.

4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.
5 from 3 votes

4 Ingredient Peach Cobbler (gluten-free!)

This 4 ingredient peach cobbler is the perfect simple yet delicious dessert recipe! Made with fresh summer peaches and a perfectly sweet crumb topping. Whip up this super easy recipe for potluck, parties, or summer bbqs! This recipe even includes gluten-free and vegan options.
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Ingredients

For the peach filling:

  • 4-5 fresh peaches, sliced
  • 2 tablespoons sugar

For the cobbler topping:

  • 1 cup self-rising flour, see Notes
  • 1/2 cup sugar
  • 1/2 cup butter, melted

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9-inch cake or pie pan. Add the sliced peaches and 2 tablespoons sugar to the prepared pan and mix together.
    4-Ingredient-Peach-Cobbler-Step-1
  • In a medium bowl, mix together the self-rising flour, sugar, and melted butter, to form a crumbly consistency.
  • Add the drained and sliced peaches to the prepared cake or pie pan, then top the peaches with the flour mixture. Do not stir the peaches and flour mixture together, simply layer then flour mixture evenly on top of the peaches.
  • Bake the peach cobbler for 40-45 minutes, or until it’s golden brown on top and the peaches are bubbly. Let it cool out of the oven for 20 minutes before serving with a scoop of vanilla ice cream – YUM!

Notes

  • If you don’t have self-rising flour, you can use all purpose flour and add 1 ½ teaspoons baking powder to the recipe.
  • Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

    vegan biscuits on parchment paper with maple butter on the side

    What You’ll Need To Make Vegan Biscuits

    Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.

    Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!

    All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.

    Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!

    a stack of vegan biscuits on a table

    Tips and Tricks

    • Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
    • No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
    • If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
    vegan biscuits with maple butter on top and a butter knife

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: For gluten-free vegan biscuits, replace the all purpose flour with 1:1 gluten-free baking flour. I swear by the Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking needs!

    Make it Nut-Free: To ensure these biscuits are completely nut-free, use a nut-free non-dairy milk such as soy or oat milk, and a non-dairy butter without any nuts in it.

    Flawless Vegan Biscuits with Maple Butter

    0 from 0 votes
    Recipe by Samantha Course: SidesDifficulty: Intermediate
    Servings

    10

    biscuits
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Total time

    25

    minutes

    Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

    Ingredients

    • 1/2 cup non-dairy milk

    • 1 tablespoon apple cider vinegar

    • 2 cups all purpose flour

    • 1 tablespoon baking powder

    • 1 tablespoon sugar

    • 1 teaspoon salt

    • 1/2 cup vegan butter, very cold

    • For the maple butter:
    • 1/4 cup vegan butter, softened

    • 1 tablespoon maple syrup

    Directions

    • Preheat oven to 425° Fahrenheit.
    • Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
    • In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
    • Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
    • Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
    • Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
    • Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
    • White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.

    Recipe Video

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    With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

    Gluten-Free Lemon Drizzle Cake

    Main Ingredients For Gluten-Free Lemon Drizzle Cake

    • Sugar

    • Lemon Zest

    • Softened Butter – I used non-dairy.

    • Eggs

    • All Purpose Flour – I use Bob’s Red Mill’s gluten-free all purpose flour.

    • Almond Flour – adds protein and moisture to the cake. 

    • Baking Powder

    • Salt

    • For the lemon drizzle you’ll need powdered sugar and lemon juice

    Tips When Making Lemon Drizzle Cake

    • Add poppy seeds: Mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients. 

    • How do I know when the lemon drizzle cake is done? The cake should be golden brown on the outside. Insert a toothpick into the center and it should come out clean or with just a few crumbs.

    • How do I store the lemon drizzle cake if there are leftovers? Store the cake in an airtight container at room temperature for up to 3 days.

    Gluten-Free Lemon Drizzle Cake

    4 from 2 votes
    Recipe by Samantha Course: DessertsCuisine: BritishDifficulty: Medium
    Servings

    8

    servings
    Prep time

    10

    minutes
    Cooking time

    1

    hour 
    Total time

    1

    hour 

    10

    minutes

    With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

    Ingredients

    • 1 Cup Sugar

    • 2 Tablespoons Lemon Zest

    • 1 Cup Softened Butter (non-dairy)

    • 4 Large Eggs

    • 1/4 Cup Milk (or non-dairy milk)

    • 3 Tablespoons Lemon Juice

    • 1 3/4 Cups Gluten-Free All Purpose Flour

    • 1/2 Cup Almond Flour

    • 2 Teaspoons Baking Powder

    • 1/4 Teaspoon Salt

    • For the lemon drizzle:
    • 1 Cup Powdered Sugar

    • 1/4 Teaspoon Lemon Juice

    Directions

    • Preheat oven to 350° Fahrenheit and line a loaf pan with parchment paper.
    • Mix together the sugar and lemon zest in a large bowl. Add in the butter and use either a hand or stand mixer to beat until pale yellow.
    • Beat in one egg at a time, before adding in the milk and lemon juice. Mix until combined.
    • In a separate bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, and salt.
    • Slowly fold flour mixture into butter mixture until just combined, do not overmix.
    • Transfer batter to prepared loaf pan and bake for 1 hour, or until a toothpick inserted down the center comes out clean. Let cool in pan for 10 minutes before removing and placing on a wire rack to cool the rest of the way.
    • While the lemon cake cools, make the drizzle by whisking together all ingredients in a small bowl.
    • Once cake has cooled completely, spoon lemon drizzle over top. Leave drizzle to set for about 10-15 minutes before slicing and enjoying.

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    Like this recipe?

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