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4 Ingredient Peach Cobbler (gluten-free!)

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overhead image of 4 ingredient peach cobbler in a baking dish with ice cream on top.

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, 3 ingredient peanut butter mug cake, and 4 ingredient banana muffins. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!

4 ingredient peach cobbler on a plate with ice cream on top.

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.

close up image of 4 ingredient peach cobbler in a baking dish.

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.
4-Ingredient-Peach-Cobbler-Step-1

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.

overhead image of 4 ingredient peach cobbler in a baking dish with ice cream on top.
5 from 5 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.
Print Pin Rate
Servings: 0

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.

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    30 Minutes or Less

    Gluten-Free Cornbread with Honey Butter

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    gluten-free cornbread with milk on the side.

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

    overhead image of gluten-free cornbread with honey butter on the side.

    One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

    While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

    honey being drizzled over stacked gluten-free cornbread

    What You Need To Make Gluten-Free Cornbread with Honey Butter

    Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

    Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

    Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

    gluten-free cornbread with a bite taken out

    Adjust This Recipe To Your Diet

    • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
    • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
    • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
    gluten-free cornbread with milk on the side.
    4.38 from 8 votes

    Gluten-Free Cornbread with Honey Butter

    This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 9 servings

    Ingredients

    For the cornbread:

    • 1 cup cornmeal
    • 1 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 cup coconut sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup non-dairy milk
    • 1 egg, see Notes
    • 1/4 cup coconut oil, melted

    For the honey butter:

    • 1/4 cup dairy-free butter, softened
    • 1/4 cup honey, see Notes

    Instructions

    • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
    • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
    • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
    • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
    • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

    Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

    • Nutrition

    Calories: 300kcal

    More Gluten-Free Recipes You NEED To Make

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    30 Minutes or Less

    Perfect Almond Flour Chocolate Chip Cookies

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    overhead image of an almond flour chocolate chip cookie with a bite taken out.

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    Close-up of a stack of gluten-free almond flour chocolate chip cookies with a bite taken out of the first cookie.

    Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!

    Why You’ll Love This Recipe

    • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
    • Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
    • Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!

    What You’ll Need to Make Almond Flour Chocolate Chip Cookies

    Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

    Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

    Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

    Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

    How To Make Gluten-Free Almond Flour Chocolate Chip Cookies

    1. Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
    2. Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
    3. Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
    Close-up of a bite taken out of an gluten-free almond flour chocolate chip cookie topped with flaky sea salt.

    Tips and Tricks

    • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
    • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
    A stack of six gluten-free almond flour chocolate chip cookies with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

    Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

    Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

    overhead image of almond flour chocolate chip cookies with flaky salt on top.
    5 from 2 votes

    Perfect Almond Flour Chocolate Chip Cookies

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 24 cookies

    Ingredients

    • 1/2 cup butter, softened
    • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)
    • 1/2 cup brown sugar or coconut sugar
    • 1 teaspoon vanilla extract
    • 1 egg, at room temperature
    • 2 1/4 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
    • Add in the vanilla extract and egg, beat until combined.
    • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
    • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
    • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

    Nutrition

    Serving: 1cookie | Calories: 140kcal | Carbohydrates: 8g | Protein: 2.6g | Fat: 11g | Sugar: 5g

    Additional Gluten-Free Favorites

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    Dairy-Free

    S’mores Rice Crispy Treats

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    close-up image of a s'mores rice crispy treat on a baking sheet.

    These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

    close-up overhead image of s'more rice crispy treats with graham cracker pieces, mini marshmallows, and drizzled chocolate on top.

    What You Need To Make S’mores Rice Crispy Treats

    Rice Cereal – Classic Rice Krispies cereal is my favorite in this recipe! They’re light and remain super crunchy in these treats. I have to say, I’ve tried a handful of off-brand rice cereals for this recipe and none taste nearly as good as Rice Krispies do. I’m not sure what it is, but most other kinds end up too soft and almost soggy when mixed into these s’mores rice crispy treats.

    Graham Crackers – Any graham cracker will work here! I’ve tested this recipe using my homemade vegan and gluten-free graham crackers, and oh man were they delicious. O, for an organic option, I recommend Annie’s Organic Honey Graham Crackers.

    Marshmallows – I used regular-sized marshmallows to make my s’mores rice crispy treat. However, you can use a 10-ounce bag of mini marshmallows instead. I also recommend topping your treats with a small handful of mini marshmallows for a super cute look!

    s'mores rice crispy treats spread onto an upside down baking sheet.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: Make sure the chocolate, marshmallows, and butter you use are all vegan! I love and recommend Dandies vegan marshmallows and Miyoko’s vegan butter.

    Make it Gluten-Free: Replace the graham crackers with gluten-free Simple Mill’s Honey Cinnamon Sweet Thins.

    Make it Nut-Free: Use nut-free graham crackers/cookies!

    close-up image of a s'mores rice crispy treat on a baking sheet.

    Tips For Making S’mores Rice Crispy Treats

    • Move quickly when adding the melted marshmallow mixture into the cereal mixture. The melted marshmallows will immediately start to cool once removed from the heat. And you’ll notice that as soon as they cool, they also begin to seize up and can be quite difficult to work with.
    • Spray a little cooking oil on your hands before handling the treats! I like to sprits a little cooking oil on one hand and then rub them together right before transferring the treats to the baking dish.
    • Similar to your hands, spray a little cooking oil on your knife before slicing! A greased knife will glide through these s’mores rice crispy treats. However, an un-greased knife will almost certainly get stuck and struggle to make it through your treats!
    overhead image of s'mores rice crispy treats with milk and rice cereal on the side.
    5 from 1 vote

    S’mores Rice Crispy Treats (Vegan, Gluten-Free)

    These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 12 treats

    Ingredients

    • 1 (12-ounce) bag marshmallows
    • 6 ounces butter
    • 4 cups rice cereal
    • 1 cup graham crackers, crushed
    • 1/2 cup chocolate chips

    Instructions

    • Line a 9×9-inch baking dish with parchment paper, then melt butter and marshmallows in a large saucepan over medium-low heat.
    • Mix together the rice cereal, crushed graham crackers, and chocolate chips in a large bowl.
    • Add melted marshmallows to the cereal mixture, mix well.
    • Transfer treats mixture to your lined baking dish and let sit at room temperature for 1 hour before slicing.

    Notes

  • Optional Step: Top finished treats off with an extra sprinkling of crushed graham crackers, marshmallows, and chocolate. Then place it in the oven on broil for 1 minute or until marshmallows are golden brown and toasty!

    • Nutrition

    Calories: 300kcal

    Other Vegan and Gluten-Free Desserts

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    30 Minutes or Less

    Flawless Vegan Biscuits with Maple Butter

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    vegan biscuits with maple butter on the side

    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.

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    Flawless Vegan Biscuits with Maple Butter

    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.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 10 biscuits

    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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 300kcal

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