With the tuna noodle casserole I made Sunday night, I served peach cobbler for dessert. This is a recipe I wrote on an index card several summers ago, made a few tweaks, and I’ve never looked for another one since.
A trick that makes this even easier – to remove the skin from the peaches, dunk them (individually) into a pot of boiling water for 30 seconds, then in to an ice bath for 30 seconds – and peel away!
This incredibly simple recipe lets the peaches take center stage. The simple biscuit dough makes just enough to almost cover the peaches in a 10″ round baking dish.
I always thought it was best right out of the oven, warm, with vanilla ice cream…
(Adam’s serving size, obviously)
But this time I topped my serving with blended peach Chobani, and it was heavenly – and totally appropriate for breakfast.
Light Peach Cobbler
Ingredients (8 servings)
- 5-6 peaches, peeled and sliced
- 1/4 cup + 2 Tbsp sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 cup AP flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons light buttery spread
- 1/2 cup vanilla almond milk
Instructions
Pre-heat oven to 375.
In a medium sauce pan, combine peaches, 1/4 cup sugar, lemon juice, cornstarch, and cinnamon.
Heat until the mixture starts to bubble, stirring until thickened. Remove from heat.
Pour peaches in to a greased baking dish.
Combine flour, baking powder, remaining sugar, and salt, mixing well.
Using two forks, work butter in to flour mixture until small crumbs form.
Add milk to flour/butter mixture, and stir just until incorporated.
Drop batter in large spoonfuls on top of peaches.
Bake for 22-24 minutes, until top browns and peaches are bubbly.
Approximate nutrition: 175 calories, 5 grams fat, 31 grams carbs, 3 grams protein
If you’re looking for a lower-sugar option, check out the version I posted last summer using stevia baking blend.
Pittsburghers – peaches are on sale for $0.89/lb at Giant Eagle for the next 3 days. 
Love peach cobbler! Especially on a cool, crisp fall night. I’ll have to give this recipe a try.
Katie recently posted..The RA “Workout of Death”
I second Katie’s comment. I’m totally going to make this on a cool, crisp fall night! Also I love the idea of using chobani instead of ice cream! Fantastic idea.
As for breakfast, I’ve been loving peaches with Greek yogurt and granola. Heavvveeeennn.
Jess @ JessieBear What Will You Wear recently posted..Have I told you about my F.B.C.?
That tip for peeling peaches is great! I knew you could do it with tomatoes, but never thought of peaches. Thanks!
Alex @ Brain, Body, Because recently posted..Cookie Dough Dip
Thanks for the heads-up about the peaches sale. I’ll have to grab some when I head to Giant Eagle…hopefully this weekend! Gotta enjoy them while it’s still summer!
Angela @ Health’s Angel recently posted..I’m Still Here!
This looks amazing! Cobbler is one of my favorite desserts and I used to actually make a blackberry cobbler years ago. LOVE the peach idea!
Heather @ Health, Happiness, and Hope recently posted..My New Gym
This looks like a great way to lighten it up without losing the flavor. Especially love it because peaches are in season, and sometimes I buy too many and wonder what to do with the rest!
Nicole recently posted..My Job as a Dietitian
I bought 4 pounds this weekend!
Dessert for breakfast? Love it.
Any day.
I LOVE cobbler! My mom used to make these all the time growing up. she always kept bags of peaches in the freezer already seasoned with cinnamon and ready to bake. They are great when you need to throw something together fast.
Laura @ Sprint 2 the Table recently posted..Random Acts of Friday
I think I’ve said this a billion times already but your breakfasts make me so insanely jealous. I never wake up early enough to make anything remotely tasty. I usually grab a larabar, head to work, and have a piece of fruit when I get to work. Sooo boring!