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Preheat oven to 350°F and spray a 2 quart (8-inch X 8-inch) baking dish with gluten-free cooking spray.
Combine the peaches, ½ cup sugar, ground cinnamon, and water in a medium saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Pour melted butter into the baking dish.
In a medium-sized bowl, mix together the gluten-free flour, ½ cup sugar, baking powder, salt, and milk and mix until the batter is smooth. Pour the batter over the melted butter and do not stir. Spoon the peaches on top of the batter mixture then gently pour in the syrup. The batter will rise to the top during baking.
Place the cobbler on the middle rack. Place a baking pan on the rack underneath to catch any bubble over that may happen. Bake for 35-40 minutes.
Allow the cobbler to cool for 5-10 minutes. Serve warm with whipped cream or vanilla ice cream.
Store the leftover cobbler in an air-tight container in the refrigerator.
Reheat the peach cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.