Simple Peach Cobbler (V,GF) is easy, requiring just 15 minutes prep. Sweet yellow peaches tossed with a slurry of lemon juice and coconut sugar then topped with a crunchy golden crust.
If you have been following the blog for the last week or so you know that I challenged myself to recreate an entire meal featured on Damaris Phillips’ show “Southern At Heart” using only whole food ingredients (i.e. no refined sugar, hydrogenated oils or funky non-food ingredients). I’m going to level with you, because that’s the kind for friends we are here.. It. Wasn’t. Easy. This menu (Spicy Chicken Fried Steak Sandwich, Smoked Macaroni Salad, and Simple Peach Cobbler) while unquestionably delicious, was originally loaded with TONS of sugar, bad-for-you oils and unnecessary fats.
Remaking these dishes took lots of trials, errors and time (you may have noticed that posts slowed down around here a bit lately). Buuuttttt, I have to say.. the results are perfection. Every single recipe from this series is “company worthy” (<– my highest compliment to any meal ?).
I want to take a moment a clarify.. just because a meal is made from whole-food ingredients it does not mean that it is low calorie. It means that it is made from nutrient dense foods that contain only real food ingredients that have not been refined or processed. Basically.. it’s food that you can feel good about feeding your family.. on occasion?. (This disclaimer does not include the Vegan Smoked Macaroni Salad.. eat that Every. Single. Day?).
Sooo….. Simple Peach Cobbler. You guys, there is nothing better than sweet caramelized peaches topped with a flaky crust with a giant spoonful of creamy melty ice-cream. And this recipe is all all of those things + whole-food friendly. Trust, it will not disappoint!
So let’s talk about the changes that I made to Damaris’ original recipe:
- Most obvious.. the original recipe was for Blackberry – Almond Cobbler. Before you freak out.. I don’t have ANYTHING against blackberries. They are wonderful, nutritious and one of my favorite types of cobbler. But you guys. $6.99/ 2 cups ?. Keep in mind that I test every single recipe 2-3 times before posting on the blood. Yep, peaches were a $ thing. I chose to use frozen peaches since they aren’t currently in season (the ones at the grocery looked kinda sad and brown). Frozen fruits and veggies get a bad wrap. As long as you check the ingredients and don’t find any additives… there is no issue with using frozen.
- Most important.. I didn’t roll out a crust. Let’s face it, my house is messy enough without me throwing flour all over my counter! I simplified this cobbler by making it in a cast-iron skillet and simply tearing off pieces of topping and dropping it directly onto the fruit. No rolling pin required!
- The original recipe called for 2/3 cup of granulated sugar. I swapped this out for coconut sugar which has less of an impact on your glycemic index and is more nutrient dense than traditional white sugar. Additionally, in contains less fructose.
- This recipe contains a lot of butter. I’m gonna level with you.. the butter version is delicious. However, I did reduce the amount called for from 12 TBS to 9 TBS. I also tested the recipe with coconut oil (for a vegan option) which was also delicious. I did think the texture and flavor was a bit superior using the butter.
- Finally, I swapped out all purpose white flour for a gluten-free mixture of brown rice and almond flour. Brown rice flour contains extra nutrients and is whole-grain. Almond flour added a delicious nutty flavor to the crust, is highly nutritious and is very high in protein. White flour.. well, it isn’t any of those things.
Time Saving Tips and Tricks:
Prep: If you are using fresh peaches you can definitely peel and slice them ahead of time. Using frozen? Make sure that you give them plenty of time to thaw before you begin assembling the cobbler.
Make Ahead: One of my favorite things about this recipe is that it can be made ahead of time. Between pick up/drop offs, soccer, etc. it is rare that I have time to assemble a cobbler and then wait for it to cook until it is bubbly perfection. To make ahead.. follow recipe directions, but don’t bake the cobbler. Instead, cover it with plastic wrap and place it into the refrigerator. It hang out for a few hours or for the remainder of the day. When you are ready to bake, allow the cobbler to return to room temperature by placing it on the counter and then bake according to recipe directions.
Freezer: Disclaimer: I have not tried this. I cannot see any reason that cobbler wouldn’t be the perfect freezer friendly recipe. Follow recipe directions, but don’t bake the cobbler. Instead, cover it with plastic wrap and place it into the freezer. When you are ready to bake, allow it to thaw and cook according to recipe directions. (Side Note – if anybody tries this for sure.. let us know how it went in the comment section).
- Nonstick Spray
- 1 TBS Cornstarch
- Juice of 1 Lemon
- 6 Cups Peaches
- ⅔ Cup Coconut Sugar, divided
- 1 cup Brown Rice Flour
- ⅔ Cup Almond Flour/Meal (I used Bob's Red Mill)
- ½ cup balanced almonds (blanched just means no skin)
- ¼ tsp. fine salt
- 9 TBS unsalted butter, cut into small dice (sub coconut oil for vegan)
- 3 TBS ice water
- Vanilla Ice Cream, for serving, optional (Vegan.. use dairy free variety)
- Adjust the oven rack to the lowest position, preheat the oven to 375. Coat the bottom and sides of an iron skillet with cooking spray.
- FILLING: Dissolve the cornstarch in 2 TBS of water and the lemon juice. In a large bowl, combine the peaches and ⅓ cup of coconut sugar. Pour the cornstarch mixture over the peaches; toss to coat. Pour the filling into the prepared iron skillet.
- CRUST: Combine the flour, almonds, remaining coconut sugar, salt and butter (or coconut oil) in a food processor. Process until the mixture resembles a course meal. Add the ice water, 1 TBS at a time, pulsing until the dough begins to pull from the sides of the bowl. Remove dough from the food processor and form a loose ball. Pull pieces of dough from the ball, flatten and place them on top of the peach mixture until the fruit is completely covered.
- Bake until the crust is golden brown and the filling is bubbly, thick and caramelized. 35-45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
- Spoon the cobbler onto plates and serve with vanilla ice cream if desired.
- If you are not vegan, I would recommend using butter in lieu of the coconut oil. The texture of the crust was better.
- Coconut sugar is becoming more mainstream! I found mine in the baking section of my neighborhood grocery store.
- Brown Rice Flour and Almond Flour can often be found in the organic baking section. These items may have to be purchased at a speciality store.
- Peaches are listed on the EWG’s Dirty Dozen List. For this reason, I recommend purchasing organic (fresh or frozen) when possible.
- If you haven’t tried ice-cream made with almond milk (vegan option) you need to! It. Is. So. Good.
Looking for more healthy whole-food recipes? Check out Simply Sissom on Pinterest. If you like it, follow! New pins are added daily from my favorite bloggers from around the web!
Other Recipes From This Series:
FREE: GRAB N" GO BREAKFAST EBOOK
10 Make-Ahead,Whole Food Breakfast Recipes to help mornings go a little smoother and maybe even get you a little bit of extra sleep!