Gluten Free Air Fryer Peach Cobbler (Serves Two)

I’ve always loved gluten free peach cobbler, but let’s be honest - sometimes it’s just too hot to fire up the oven. That’s exactly why I started making this Gluten Free Air Fryer Peach Cobbler. It’s everything I love about the classic summer dessert: juicy peaches, a soft, buttery biscuit topping, and that golden, crisp finish… but made right in the air fryer. And it makes two portions. Perfect for sharing (or not)

Recipe Ingredient Notes

Gluten Free Flour: I tested the gluten free air fryer peach cobbler topping with Bob's Red Mill 1-to-1, King Arthur Measure for Measure, and my Cup4Cup Copycat Recipe. While all three gluten free flour blends performed well, the Cup4Cup-style blend delivered the best results. It created a biscuit-style topping that was soft and buttery with a tender crumb and just the right amount of crisp on top - exactly what you want in a cobbler.

Peaches:  Look for peaches that are ripe but not too squishy. Ripe peaches should have a sweet, fragrant aroma. If they lack fragrance, they may not be fully ripe. You can use frozen (not thawed) peaches. I have not tried the recipe with canned peaches.

Cornstarch: Cornstarch is added to the cobbler filling to thicken the juices that are released as the fruit cooks. Without it, you'd end up with a runny, watery cobbler.

Lemon Juice: It adds a little tang that balances the sweetness of the peaches and makes their flavor pop. It also keeps the peaches from turning brown if you cut them ahead of time. You only need the juice from about half a lemon, but it makes a big difference in the final taste.

Ground Ginger: I love the warm, slightly spicy kick that ground ginger adds to fresh peaches - it enhances their natural sweetness. But if ginger isn’t your cup of tea, feel free to swap it for ground cinnamon instead. Both pair beautifully with the juicy fruit and give the cobbler a cozy, comforting flavor.

Recipe Testing Notes

I love a good gluten free peach cobbler with buttery biscuits, but since I live alone, I can only eat so much of it. After discovering I could make desserts in the air fryer (like my gluten free chocolate chip cookies), I figured cobbler could work too - just in a smaller, more manageable batch.

My first attempt used raw peaches tossed in sugar and cornstarch, topped with the biscuit-style topping, and air fried for 15 minutes. While the topping turned out delicious, the peaches were still raw - definitely not what I wanted.

For my next try, I prebaked the peaches for 15 minutes before adding the topping and continuing to bake. The peaches softened a bit but were still too firm and crunchy for a proper cobbler texture.

Finally, I had a great idea to make a quick and easy stovetop peach pie filling for my small-batch air fryer peach cobblers. By sautéing the diced peaches and cooking them with sugar, cornstarch, spices, lemon juice, and vanilla, I got the perfect soft, tender texture I wanted for the peach cobbler filling.

Gluten Free Peach Cobbler Filling

Pre-cooking the peach filling softens the fruit, thickens the juices, and brings out more flavor. It also helps the cobbler bake faster, since the filling is already cooked.

1. Start by cutting the peach (or peaches, depending on size) in half all the way around, then twist the halves in opposite directions to loosen the pit. Pull the halves apart and remove the pit. Most peaches sold in the U.S. are freestone, so the pit should come out easily. If you're using clingstone peaches, you may need to scoop the pit out with a spoon.
2. Once the pit is removed, place the peach halves cut-side down on a cutting board. Dice them into pieces about ½ to ¾ inch.
3. Melt a small amount of butter in a skillet over medium heat. Once melted, add the diced peaches and sauté for 5 - 7 minutes, or until they start to soften. The riper the peaches, the faster they’ll cook - so keep an eye on them.
4. While the peaches are cooking, combine the brown sugar, cornstarch, ground ginger (if using), and a pinch of kosher salt in a small bowl.
5. Once the peaches are tender, stir in the sugar mixture, the juice of half a lemon, and a splash of vanilla extract. Continue cooking over low heat, stirring gently, until the juices begin to thicken and coat the fruit.
6. Once the peach filling is done, turn off the heat and leave the peaches in the skillet while you prepare the biscuit-style topping.

Gluten Free Biscuit Style Cobbler Topping

A biscuit-style cobbler topping is a soft, buttery dough that's spooned or dropped over fruit before baking. Think of it like a cross between a tender drop biscuit and a scone - light and fluffy on the inside, with a golden, slightly crisp top once baked. Since this recipe makes justenough for two individual air fryer peach cobblers, there’s no added liquid in the dough. It keeps things simple without sacrificing texture or flavor. It's kinda like making a streusel topping but with baking powder.

1. Start by melting the unsalted butter - either in a small pot on the stove or in a microwave-safe bowl. Let it cool for a few minutes before using. (Dairy-free butter works just as well here.)
2. While the butter cools, whisk together the gluten-free flour, granulated sugar, baking powder, and kosher salt in a mixing bowl.
3. Once combined, drizzle in the melted butter and gently mix with a fork or small spatula until the mixture comes together. It's a very soft dough.
4. No need to refrigerate the biscuit topping - we’ll be assembling the gluten free air fryer peach cobblers right away.

Baking Gluten Free Air Fryer Peach Cobblers

This recipe for Gluten Free Air Fryer Peach Cobblers makes enough filling and topping for two 6-8oz ramekins. I use 7-oz mini coffee mugs (mainly because they look cute). While I have not tried it yet, you can also bake the peach cobbler in one larger ramekin or heat-safe dish. Just make sure it fits in your air fryer basket.

1. Preheat your air fryer to 350°F for 5 minutes while assembling the peach cobblers.
2. Divide the peach cobbler filling between two ramekins. Depending on the size of the ramekins used, it should be around ¾ full.
3. Next top the fruit with the biscuit topping. It kinda has the texture of a streusel so I just sprinkle it evenly over the fruit. It's okay if some fruit is uncovered.
4. Place the peach cobblers in your air fryer basket and bake at 350°F for 13 minutes. Baking times can vary if you use larger or smaller ramekins! Please keep this in mind.
5. Once the timer goes off, leave the cobbler in the closed air fryer for an additional 2 minutes. This will help them continue baking for a few minutes without overbaking them.
6. Carefully open the air fryer basket and, with tongs or oven mitts, remove the ramekins from the basket. The topping should be golden brown and you may see some fruit filling bubbling around the edges (The internal temperature of the fruit should be around 200F)
7. Place them on a wire rack and allow them to cool for a least 5 minutes before serving. Please be careful - the ramekins will be HOT!

Serving Ideas for Air Fryer Peach Cobblers

It's a given that a gluten free air fryer peach cobbler (or any cobbler) is best when served warm with a scoop of ice cream.

• Vanilla Ice Cream: The cold ice cream melting into the warm cobbler is perfection!
• Whipped Cream: A dollop of freshly whipped cream or even canned if you’re in a rush.
• A drizzle of heavy cream or half-and-half: Simple, old-fashioned, and so good.

How to store leftover Peach Cobbler

Since this is a small batch recipe and makes enough Gluten Free Air Fryer Peach Cobbler for just two there really shouldn't be much leftover. Now if you happen to have leftovers, allow the peach cobbler to cool completely before storing. Leaving it out to cool for about an hour at room temperature is a good idea.

Place the leftover peach cobbler in an airtight container or cover it tightly with plastic wrap or aluminum foil. Then, store it in the refrigerator. 

When ready to eat (hopefully within a day or so), reheat it in the air fryer at 325°F for 5 - 8 minutes. Once it's hot and crisp again, serve with some vanilla ice cream and enjoy.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.