Bursting with sweet juice, ripe peaches are the epitome of summer, but like summer, they fade too fast. If you find yourself with a bag full of ripe fruit, this recipe is great for using them up before they’re past salvaging.

You may not think dessert is the best time to serve beer, but because this recipe isn’t very sweet, a light, fruity brew, like New Planet’s Gluten-Free 3R Raspberry Ale, is the perfect pairing for this mid-summer treat.

Summertime Gluten-Free Peach-Raspberry Cobbler

If you don’t have all the ingredients on hand, you’ll find them at your local natural foods grocery store. Feel free to substitute vegan versions for the egg and butter.


  • 5 large, ripe peaches (about 4 cups), peeled
  • 2 tablespoons brown sugar
  • 1 tablespoon + ½ cup tapioca flour, divided
  • 1 cup sorghum (jowar) flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 cup white sugar
  • 6 tablespoons of butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-1/2 cups unsweetened coconut milk
  • 2 cups fresh raspberries
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350° F. Grease an 8×8 baking pan with olive oil spray.
  2. Place the peaches in a large pot and add the brown sugar and add 1 tablespoon of the tapioca flour. Mix well. Cook over medium heat until the juices start bubbling slightly. Reduce heat to low and simmer for about 10 minutes.
  3. In a large bowl, mix together the sorghum and almond flours, adding the remaining 1/2 cup of tapioca flour. Add the salt, baking powder, baking soda, xanthan gum and sugar. Mix thoroughly.
  4. In a smaller bowl, beat together the butter, egg and vanilla, and then add the coconut milk. Add to flour mixture and mix until just smooth.
  5. Put the cooked peaches into the baking pan and gently fold in the raspberries. Top with spoonfuls of the batter. Sprinkle with cinnamon and bake for 25 to 30 minutes.

Serve Summertime Gluten-Free Peach Raspberry-Peach Cobbler piping hot and topped with home-made whipped cream or vanilla ice cream. You can also add a few fresh raspberries or blackberries to each serving.

Adapted from a recipe by Gluten-Free Goddess.

By the Beer Maven at BeerClubGuide: http://www.beerclubguide.com

Picture provided by Thomas Hawk

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