Healthy Peach Cobbler

5 from 1 vote

While this healthy peach cobbler may not provide the nutritional powerhouse you’ll find in a bowl of fresh leafy greens, it is healthier because I skip the junk other recipes use to bring you an old-fashioned, real-food, from-scratch peach cobbler just like Grandma used to make.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: fruit cobbler, healthy peach cobbler, peach cobbler

Servings: servings

Calories: 295kcal

Author: Melissa Norris

Cost: Varies

Equipment

Mixing Bowl
Measuring Cups and Spoons
Mixing Spoon
Knife
Cutting Board
Baking Dish I like using a properly seasoned cast iron pan.

Ingredients

2 Cups Peaches Sliced or diced. Refer to recipe notes if using frozen or canned peaches.
1 Dash Cinnamon
1 Dash Nutmeg
1 3/4 Cup Granulated Sugar or coconut sugar
1 Teaspoon Baking Powder
3/4 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
1/2 Cup Milk or coconut milk
3 Tablespoons Butter or coconut oil, melted
1 Teaspoon Vanilla Extract Learn how to make vanilla extract here.
1 Cup Flour If using whole wheat or freshly milled flour, choose soft white wheat. Otherwise, all-purpose flour works great.
1 Tablespoon Cornstarch
3/4 Cup Boiling Water

Instructions

Preheat the oven to 350°F, and dump the sliced peaches into a cast-iron skillet. Sprinkle with a dash of cinnamon and nutmeg.
In a bowl, mix together ¾ cup of sugar, the baking powder, salt, milk, melted butter, vanilla, and flour, then spread over the peaches in the skillet.
In a separate bowl, stir together the remaining ½ cups of sugar and cornstarch, then sprinkle over the batter in the skillet.
Pour the boiling water over the top of the batter.
Place the skillet in the oven and bake for 45 minutes or until an inserted toothpick comes out clean.
Enjoy warm with a scoop of ice cream.

Notes

Storage Instructions:

Before transferring your cobbler to an airtight dish for storage, allow it to cool completely. It will store in the refrigerator for up to one week.

Leftover peach cobbler is delicious cold, but if you prefer it reheated, place it in a preheated 350°F oven for about 10 minutes.

Peach cobbler can be frozen in an airtight container for up to six months. Thaw in the refrigerator, and follow the above reheating instructions before serving.

Recipe Tips:

Use Ripe Peaches – Underripe or overly ripe peaches won’t yield optimal flavor or texture. Choose blemish-free peaches that are firm but have a slight give when pressed. They will also give off a pleasantly sweet smell. You can speed up the ripening process by placing your peaches in a brown paper bag for several days.
Canned or Frozen Peaches – When using canned peaches, make sure they are drained well. Thaw the frozen peaches in a colander to drain excess liquid before dicing.
Use Uniform Pieces – Slicing or dicing peaches works great; just make sure your pieces are uniform so that they will cook evenly, and leave the pieces large enough so they will retain their shape without cooking into mush.
Use the Right Size Pan – A standard 10” cast iron pan works great for this recipe. (Learn how to season a cast iron skillet here!) If using a different pan, just make sure the peaches completely cover the bottom, allowing for the peaches to overlap.
Do Not Overmix – To create a delicate crumb for your topping, do not overmix it. Overmixing will cause the gluten in the flour to develop, making the topping tough.

Nutrition