Healthy and Easy Peach Cobbler
A healthier summer dessert the whole family will love.
Ingredients
- 6 cups diced ripe fresh peaches, about 6 to 7 medium peaches
- 3 Tbsp maple syrup or honey
- 1 Tbsp fresh lemon juice
- 1 Tbsp cornstarch or tapioca starch
- 1/4 tsp cinnamon
- pinch of salt
Biscuit Topping
- 3/4 cup milk (any kind)
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- 6 Tbsp butter or coconut oil
- 1 cup whole wheat, all-purpose, or gluten-free flour
- 1 1/4 cups almond flour or oat flour or 1 cup regular flour from choice above
- 1/3 cup coconut sugar or other granulated sugar, plus more for the top
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. I like making this cobbler in a deep-dish pie pan but you can use any 9 to 10-inch round or square baking dish you'd like. Grease your baking dish with a little butter or oil spray and set aside.
- Add diced peaches, maple syrup, lemon juice, cornstarch, salt, and cinnamon to a large bowl and mix to combine. (You can also do this inside your baking dish but it might be a little more messy.) Pour peaches into the pan and spread into a even layer.
- To make biscuit topping, measure milk in a 1 cup liquid measuring cup (or larger) then stir in vinegar and vanilla. Set aside. Cut butter into small cubes or if using solid coconut oil, break it up into small pieces. If butter is still cold, let it come to room temperature or heat it in the microwave for 10 to 20 seconds to soften slighlty (it's ok if part of it melts a little bit).In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, cinnamon. Add butter (or oil) and mix with a fork until a crumbly texture forms and the butter is distributed. Add milk mixture and stir until just combined and no dry flour remains. It's ok if the batter is lumpy.
- Top peaches with the biscuit topping by scooping approximately 1/4-cup sized mounds of dough. You should get about 8 biscuits. Sprinkle a pinch of sugar on top of each biscuit.Bake until the peaches are bubbling and biscuits and browned, about 35 to 40 minutes. Cool for 20 minutes then serve warm with ice cream or Greek yogurt, if desired.