Peach Cobbler with Almond Topping
This peach cobbler recipe features bubbly ripe peaches underneath a tender, golden topping. It's made with almond flour, so it's gluten free.
Updated by Kathryne Taylor on August 20, 2025
Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.
This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.
The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!
How to Make the Best Peach Cobbler
You’ll find the full recipe below. Here’s a brief preview of the process and why it works so well:
- Mix together the filling ingredients directly in your baking dish to avoid dirtying another dish. Bake the filling for about 20 minutes while you prepare the topping. With this two-step baking process, you’ll achieve a bubbly, condensed peach filling with a perfectly golden topping. If you try to bake it all together at once, the topping will turn too golden before the filling is done (I know because I tried).
- The topping comes together in a few simple steps. To maximize the lemon flavor, combine the sugar and lemon zest in a small bowl, then rub the zest into the sugar with your fingers. Combine it with the flour, baking powder and salt. Whisk together the melted butter, yogurt and egg, then pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it forms a cohesive dough.
- Dollop big spoonfuls of topping over the bubbling filling, and bake until the topping is lightly golden. Serve your cobbler with vanilla ice cream or whipped cream. Leftovers are fantastic the next day with Greek yogurt for breakfast!
Watch How to Make Peach Cobbler
Peach Tips
The only “hard” part about this recipe is finding great peaches. Wait to make it until you can find an abundance of ripe or nearly-ripe fresh peaches.
Peach selection and care
Look for medium-to-large peaches that are fragrant, unblemished and yield slightly to a gentle squeeze. Treat them gently so they don’t bruise.
If your peaches aren’t ripe yet, store them at room temperature until they are (you can speed their ripening by storing them in a paper bag, but give each peach some space so they don’t mold).
If your peaches are ripe already and you can’t bake the cobbler right away, store them in the refrigerator to keep them good for another day or two.
How to peel peaches
You don’t have to peel the peaches if you’re not bothered by some texture in your dessert (I didn’t mind it, but my husband did).
If you want to peel the peaches, lightly score an “x” about two inches wide at the base of each peach, gently dunk them into a big pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Peel off the skin starting from the cuts on the bottom, and it will come off easily in strips.
How to cut your peaches
Slice your peaches into one-inch chunks instead of long strips. They offer perfect bites and don’t disappear to mush. This is a handy tip I picked up from Sally—thanks Sally!
More Peach Treats
Make the most of your ripe summer peaches with these sweet peachy treats:
- Caramelized Peach and Oat Pancakes
- Creamy Peach & Honey Popsicles
- Easy Fruit Compote
- Fresh Bellini Cocktail
- Peach Crisp (Gluten-Free)
This is my first cobbler recipe on the blog, and it certainly won’t be my last. I’ve long declared myself a crisp gal, but now that I’ve cracked the code to perfect cobblers, I can’t quit trying every fruity flavor. Why not?
Please let me know how your cobbler turns out in the comments! I love hearing from you.
Peach Cobbler with Almond Topping
This peach cobbler recipe features bubbly ripe peaches underneath a perfectly golden topping. The topping is made of almond flour, which offers lovely flavor and makes the recipe gluten free. Recipe yields about 9 modest servings.
Ingredients
Fresh peach filling
- 2 ½ pounds ripe peaches, peeled* and cut into 1-inch chunks (about 6 medium-to-large)
- 3 tablespoons honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Topping
- 2 ½ cups (225 grams) blanched almond flour**
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- Zest from 1 large lemon
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk Greek yogurt
- 1 large egg
- Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit, then make the filling: In a 9-inch square baking dish, mix together the peaches, honey, starch, vanilla and cinnamon. Bake the filling for 20 to 25 minutes, until the mixture is bubbling around all four edges.
- Meanwhile, prepare the topping: in a mixing bowl, combine the almond flour, baking powder and salt. Whisk gently until combined, and set it aside.
- In a small-to-medium bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine.
- In a smaller bowl, combine the melted butter, yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it comes together into a cohesive dough.
- Dollop one spoonful at a time over the hot filling, using the back of another spoon or your finger to help transfer each dollop. Sprinkle the turbinado sugar evenly over the dough, if using.
- Bake 17 to 20 minutes until the filling is actively bubbling around the edges and the top is lightly golden. Let the cobbler rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.
Notes
Recipe adapted from my Peach Crisp and Blueberry Scones.
*How to peel peaches: Technically, you don’t have to peel the peaches if you’re not bothered by some texture in your dessert (I didn’t mind it, but some might). To easily peel peaches, lightly score an “x” about two inches wide at the base of each peach, gently dunk them into a big pot of boiling water for 30 seconds to 1 minute, then transfer them to an ice bath. Peel off the skin starting from the cuts on the bottom, and it should come off easily in strips.
**Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s almond flour with great results.
Change it up: For an extra fruity and colorful variation, you could substitute a generous handful of fresh raspberries or blackberries for one of the peaches.
Recipe revision July 2026: I streamlined the recipe by calling for melted butter instead of grated butter. It actually turns out better with a more evenly moist yet flaky texture. The photos and video show the grating of the butter, but I wanted to update the recipe to produce a superior result.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Allergy to nuts so cannot use the almond flour… any other suggestions?
Hi Brenda, you could use another type of flour, but almond flour is denser so it wouldn’t be a 1:1. You would have better luck starting with a recipe designed to be used with a flour type that works for you.
I can’t wait to try this!
What would you recommend for substitutes to make it dairy free?
Hi Mary, I would use your preferred non-dairy butter (if you can’t grate it, you can lightly melt it) and non-dairy yogurt (ideally one that is plain and thick).
What could I replace the egg with? Looks so yummy. I LOVE Almond Flour!
Hi there! Unfortunately, I’ve not had luck with flax eggs in almond flour recipes. There’s a good chance you could omit the egg altogether—the topping will be more crumbly, but that’s ok on a cobbler!
we are starting to see peach season passing. The last peaches I got weren’t great. Have you tried this with frozen peaches?
Hi Elizabeth, I’ve not tried the recipe with frozen peaches. I generally don’t find store-bought frozen peaches to be as tasty as ripe summer peaches, but if you have a good source, it would be worth a try! I would let the peaches defrost first, drain off excess water, then bake as directed. The filling might need a few extra minutes in the oven since the peaches are starting out cold.
Can this be made with non-fat Greek yogurt? I always have that on hand. Thanks, it sounds delicious! I realize it won’t be as creamy.
Sure, that should work well enough!
It was every bit as delicious as I hoped it would be!
Fantastic! Thank you for letting me know!
Can’t wait to find good peaches to try this incredible recipe. For now, I want to tell you how grateful to you I am for your gluten free recipes. I really appreciate you. When I was diagnosed with gluten enteropathy (newly named “celiac”) 40 years ago. it was impossible to dine out or find recipes that didn’t require drastic revisions, so please know that your recipes bring joy to my life and excellent food to my table. Thank you so much.
Sally, thank you for your note! I really appreciate it. I’ve had fun playing with almond flour lately—it has so many great qualities! I’m not gluten free but I do have some blood sugar issues, so almond flour works better for me, too.
Hiya, i had recently picked 10 lbs of gorgeous peaches that I froze for later use. Can this be made with frozen peaches?
Hi Linda! I haven’t tried, but I bet it would turn out lovely since your peaches were so good to begin with. I would let the peaches defrost first, drain off excess water, then bake as directed. The filling might need a few extra minutes in the oven since the peaches are starting out cold.
My peach cobbler did not turn out so well. I have so much left over topping – at least half of the bowl. The little dollops look like madelines on top of the peaches. No idea what I didn’t do correctly. My dry mixture never formed a cohesive dough once the wet ingredients were added. Shaving the butter with a box cutter seems unnecessary. I did it for 4 tbls but used butter at table top temperature for the last tbls. It mixed in fine. I like your recipes and have tried many with success — just not this one.
Hi Paula, I’m sorry to hear that! The cobbler is designed for this amount of topping—you can see in the photos and videos that I used decently large scoops of topping to cover it. For this almond flour-based recipe, I found it important to really mix in the butter, more than I would with a gluten-based flour. It sounds like yours didn’t get stirred enough. Just melted butter works, too, but the texture is not quite as nice in the end result. I’d love to hear from you on the recipes that have turned out well.
Thank you Katherine for your reply and your suggestions for what I might have done differently. Had I watched the video I might have had a clearer understanding of how you meant the “dollops” to be on the top. In any event, here is the list of recipes we have tried and loved: Butternut Squash Mac & Cheese; Roasted Veggie enchilada casserole; That Peanut Dressing; Hasselback potatoes, Roasted Brussel Sprouts and Crispy Tofu Honey Sesame Glaze.
Onward to the next creation!!
Utterly delicious, thanks for another great recipe!
Thank you, Denise!
Can you use regular flour?
If yes would it be the same amount? Thx
Hi Nancy, it would require a few adjustments. You could make the topping by following the method and ingredients in my scones recipe (skip the blueberries and bake according to this recipe’s instructions) but I preferred the almond flour version’s flavor and texture.
This was my very first cobbler and it got rave reviews! Loved that it is gluten free so that it was safe for my daughter to enjoy as well. The almond topping was soooo good. This recipe is going into my “keeper” folder. Thanks once again Kate. Actually, I never made one of your recipes that wasn’t a keeper! Look forward to the next one.
Dianne, that’s so great to hear! Thank you for taking the time to let me know. I’m obsessed with the almond topping. :)
Me too!
Kate,
I made this peach cobbler for friends and they all loved it! The almond flour makes such a wonderful flavorful topping. I also added some blueberries to add more flavor and color. Thank you!
Hi Kate!
I have always loved your recipe instructions & tips which this recipe has a few!! I read thru the recipe from beginning to end and still made a small mistake, which did nothing to hurt the recipe. My husband loves peach season and I had already made my favorite peach pie for him. But I had purchased some almond flour recently and thought – this is a perfect recipe to try it so I did. Absolutely delicious peach cobbler!! Probably the best one I have ever had and I have made a few. I think it was the almond flour and the lemon touch. Thank you so much for all your help with making your recipes. I have many favorites and this one has been added!!
Judy
I love all your recipes so much! Can I make the cobbler topping mix ahead and then keep it in the fridge so it’s ready to dollop on the next day when I bake it all?
Thanks!
Hi Jenny, I haven’t tested it using that method. It might work. If you give it a try, please share how it turns out.
I made this as a dessert for special guests after lunch, and it was a huge hit! Everyone, including my family, absolutely loved it. I also really appreciate the gluten-free option, as I’m gluten-sensitive – it made enjoying this treat worry-free!
Very good though I would not make again. Liked the filling more than the crust.
Woooow
Thank you very much, this recipe is from heaven,
I’m
Looking for a chocolate cake frosting that is made with dates
Okay, the Peach Almond Shoe is in the oven. So far your recipe has been a piece of cake. I mean cobbler. In Italy we make Peach and almond desserts with a hint of the almond liquor Disaronno (think Amaretti biscuits). So I added a drop to the peaches.. 15 minutes to go before I pull the bubbling , molten mess of deliciousness out of the oven. Tick Tick Tick…From the oven’s window Im noticing the topping is turning golden well before its time so I think perhaps I’ll put it on the lower shelf next time and cover it with some foil. It smells divine. Tick Tick Tick… Im glad I placed the baking dish on a tray as it is bubbling over the edge. (a good sign) … Time is up and out of the oven it comes…If one could only judge a book by its cover I’d say this is a Pulitzer Prize Winner. Tick Tick Tick Mustn’t burn the palette but boy am I tempted. It is very good. I held back on the turbinado sugar on the topping as I didn’t have any. I wish I had because it would have added an extra something that I feel is lacking. There is also a certain “ranks” to the taste of the topping so I have put it back in the hot oven and turned off the heat. I have wanted to make this recipe for a while now as it is full of the ingredients that we love most in our house. Thank You
Is there anything u could sub the Greek yogurt with?
Hi Erin, I recommend the recipe as written.
Can this recipe be made the day / night before? If so, any recommendations to make it taste as fresh as possible?
P.S. I love all of your recipes so much!
Hi Carly, yes, this recipe reheats well.
Made this as written except I omitted lemon,as i did not have any. It was still delicious! Wonder if I could use maple syrup in place of the granulated sugar for the topping? Thanks for the great recipe!
Hi Lori, I’m glad you enjoyed it! I prefer to use maple syrup when possible, so when I use it in a recipe, it’s because it yields better taste or texture and I feel it is essential.