This fresh peach cobbler is not only naturally sweet and delicious, it’s the perfect easy homemade peach cobbler recipe to use up those fresh summer peaches. With no refined sugar or flour, this fresh peach cobbler uses real, whole ingredients, and is the perfect sweet treat.
Okay, can we just sit and chat for a bit about the yum factor of this fresh peach cobbler?
Fresh peaches? Yes. Sweet golden cobbler crust? Yup. Super duper easy recipe? Yeah. Summery sweet goodness? Absolutely. It meets ALL my requirements!
If you add fresh peaches, it’s on. There’s really no question for me. Ever.
This peach cobbler recipe is super easy. I kid you not. It will take you less than 15 minutes to prepare and likely even less than that to devour – if you’re anything like Dustin and me. Okay, like ME, actually.
What’s The Difference Between a Cobbler, Crumble, and Crisp?
So first thing’s first: What the heck is the difference between a peach cobbler and a peach crumble and a peach crisp and…? Whuh? And then there’s also a peach buckle! What the heck?
Believe it or not, these all exist…kinda. Let’s get this all straightened out for good.
Cobbler: This consists of baked fruit that is topped with a batter or biscuit crust. The topping is often “cobbled,” rather than smooth since it is usually dropped or spooned in small clumps over the fruit, allowing yummy bits of the filling to show through. Think cobblestone, only fluffy and biscuity and over deliciously baked fruit. You can see in the images of this fresh peach cobbler to see exactly what that looks like.
Crisp: This consists of baked fruit that is topped with a combination of flour, nuts, oats, butter, and sugar. The crumble topping is more like a streusel or granola, and usually completely covers the fruit. This is also sometimes called a crumble because of how the topping crumbles.
Buckle: Just for fun, I’m including a buckle in these definitions. One – because it’s hilarious to me how many different ways you can dress up baked peaches with flour. Two – because maybe you also might want to know the difference. Three – because it’s called a buckle. A buckle is a fruit cake, usually made with blueberries, and the top looks buckled. Believe it or not, this dessert is also sometimes called a crumble. Don’t ask me why, but it is.
How To Make Peach Cobbler Healthy
Yes, it’s totally possible to make peach cobbler healthy. No, it’s not usually healthy when you order it at restaurants. Your typical peach cobbler will contain all-purpose flour, butter, white sugar, and possibly other highly processed ingredients. Tasty, yes. Nutritious? Not so much.
So, let’s replace all those unhealthy, processed ingredients with nutrient-dense, better-for-you whole ingredients – shall we?
First, we can replace the all purpose flour with whole wheat pastry flour. If you can’t find whole wheat pastry flour, you can sub with another unrefined and nutritious flour, like oat flour, spelt flour, buckwheat flour, or regular whole wheat flour. Personally, I like the flavor and texture of the whole wheat pastry flour for this recipe, but any of those would work.
Next, we can replace the butter. While unsalted, organic, grass-fed butter is actually a clean ingredient (crazy, right?!), I still like to stick with coconut oil as a better replacement for butter. The coconut flour has a natural sweetness to it as well, which reduces the need for additional sugar. Treat the coconut oil just as you would butter to harden it and then break it into pea-sized bits before adding to the cobbler batter.
Finally, we can replace the usual white or brown sugar with coconut sugar. Coconut sugar is a nutritious sweetener and has a low score on the glycemic index (which essentially means it doesn’t tax your body and make you crash after giving you a sugar rush). Coconut sugar tastes similar to brown sugar, but slightly richer. You can learn more about coconut sugar in this post. That all being said, we can really stand to remove A LOT of the sugar that is usually added to a peach cobbler. We’re cooking with mainly peaches here which are nice and sweet, especially during the summer when they’re ripe so there shouldn’t be a need to drown it in sugar anyways.
Overall, luckily, this recipe is pretty easy to make healthy and tastes just as good.
How To Store Peach Cobbler
While you’ll probably want to polish off this whole peach cobbler right out of the oven, chances are you’ll need to store some left-overs. The last thing you’ll want to do is store it in a way that makes it super mushy and gross when you eagerly go to grab it out of the fridge the next day. So here are some tips for how to store peach cobbler so it stays as fresh, tasty, and cobblery as possible.
- Cover the peach cobbler lightly with plastic wrap. Do not wrap it too tightly, in order to avoid any damage to the biscuit topping.
- Store the peach cobbler in your refrigerator on a flat surface so nothing leaks out.
- You can also store peach cobbler at room temperature on the counter, covered with tin foil.
- Keep the cobbler in the refrigerator for no longer than one week.
- Reheat your cobbler in a preheated oven at 375 degrees Fahrenheit until heated through.
- If freezing your peach cobbler, bake completely before freezing.
- Allow the cobbler to completely cool before covering with plastic wrap and refrigerating or freezing to avoid trapping added moisture.
More Healthy Peach Recipes
- Fresh Peach Frozen Yogurt
- Strawberry And Peach Smoothie Bowl
- Fresh Peach Cobbler Overnight Oats
- Peach Protein Shake
- Peach Sorbet
Okay, so now it’s time for you to grab those amazingly delicious fresh summer peaches and make yourself some homemade healthy peach cobbler. Since it’s so easy to make, go ahead and make a second one at freeze it for later, too!
Fresh Peach Cobbler
- 4 large peaches, sliced (approx. 7 cups)
- 1 1/2 tbsp. arrowroot starch
- 1 tsp. ground cinnamon
- 2 tbsp. coconut sugar
- 1 tbsp. freshly squeezed lemon juice
- 1/4 tsp. lemon zest
- 1/8 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 2/3 cup whole wheat pastry flour*
- 1/4 cup almond meal
- 1/4 cup coconut sugar
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 cup coconut oil hardened
- 1/2 cup unsweetened almond milk
Preheat your oven to 400 degrees Fahrenheit.
- Slice the peaches into about 1/4-inch thick slices. We want them to be relatively thick so they hold up when baked. No need to remove the skin.
- In a large mixing bowl, add the sliced peaches, arrowroot starch, cinnamon, coconut sugar, lemon zest, lemon juice, nutmeg, and vanilla extract and toss until completely combined and the arrowroot is dissolved.
- To prepare the biscuit cobbler topping, in a large bowl, add whole wheat pastry flour, almond meal, coconut sugar, baking powder, and sea salt, and stir to combine.
Now, add hardened coconut oil to the bowl and, using your fingers or a pastry cutter, break the pieces down until they are about the size of peas. (To get the coconut hardened, you can place it in the refrigerator or freezer for about 10 minutes.)
- Add unsweetened almond milk and stir until just combined. It’s okay that the batter is slightly lumpy.
In heaping tablespoons, drop the batter over the sliced peach mixture in the cast iron skillet.
Place into the oven and bake until the cobbler topping is golden brown, about 20-25 minutes.
* If you don’t have access to whole wheat pastry flour, you can also use whole wheat flour, buckwheat flour, oat flour, or spelt flour.
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