Peach Cobbler


Happy Labor Day!!  I hope everyone is enjoying their holiday weekend.  We kept ours low key keeping close to home while fitting in a few errands and spending some time with visiting friends.  Josh took over food responsibilities this weekend which has been a real treat.  Tempeh tacos, pigeon peas and rice, goat cheese brie and lox on local bread to name a few.  Having the break for a few days gave me a chance to rest my swollen ankles and gain some inspiration.  Today I stepped back in making a large batch of tomato sauce with local roma tomatoes and basil from our garden.  I kept it simple and froze most of it to have for after the birth.  Last pregnancy I froze a bunch of meals but this time I’m going a different route freezing sauces.  So far I have tomato basil sauce and pesto, both made with local ingredients.  I’m sure in the next week or two I’ll make a few more.


My curious little helper

While I was buying local tomatoes for the sauce I figured I should buy a few more peaches before the season comes to an end.  We have enjoyed lots of local fruit this summer but I have cooked with very little of it.  Most of the time I think it’s too delicious raw to make desserts or anything else.  I have fond summer memories eating fresh produce while visiting my grandparents in Michigan.  We would always buy a bushel of peaches and leave them outside on the deck.  The bushel would never last long as we would eat peach after peach throughout the day.  Consuming 5+ peaches a day was such a treat!  Of course we would also buy plenty cherries, blueberries, and really anything we could get our hands on at local farm stands.  Growing up in St. Thomas I didn’t get to experience this and I really cherish those summers off island.  There were also numerous blackberry and raspberry bushes to pick from on my grandparents property.  And if we were there in the fall their grape orchard to pick the sweetest concord grapes.  Fruit is by far my favorite of the food groups and it’s becoming clear it’s Cia’s too.  We have consumed ridiculous amounts of watermelon between the two of us.  So as the summer fruit season is starting to come to a close I decided to make a peach cobbler.  The peaches are still delicious but as I was slicing them I noticed the texture was starting to change.  Not quite as juicy as they were a week or two ago.  At least as the peaches fade out I have apple season to look forward too!


Most peach cobbler recipes are loaded with sugar and butter.  Unless you are buying peaches out of season I don’t see the need to sweeten already juicy and sweet fruit.  This recipe is simple and you can easily substitute frozen or canned peaches if it’s the off season.  A little bit of vanilla flavoring the peaches with a nice helping of cinnamon flavoring the topping.  Served with some vanilla ice cream, whipped cream, or in my case vanilla frozen yogurt this is the perfect way to send off summer.


Peach Cobbler

  • 4 large peaches (~2.5 lbs), peeled and sliced or chopped
  • 1 tablespoon butter (or 2 if you’d like it to be a bit richer)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon cornstarch
  • 1/2 cup spelt flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/4 cup almond coconut milk, or regular milk or any other milk substitute
  • 2 tablespoons butter, melted
  1. Preheat oven to 425°.
  2. In a pot, I used Miss Fennel – my 2 qt Le Creuset french oven, add the peaches, brown sugar, vanilla, 1 tablespoon butter, and pinch of salt.  Over medium heat allow peaches to cook down releasing juices, 10 minutes.  Mix lemon juice and cornstarch and add to the peaches.  You can always try your peaches and add more sugar if you’d like them sweeter.
  3. Meanwhile prepare topping.  Whisk flour, sugar, baking powder, cinnamon, and pinch of salt.  Add butter and milk mixing with a fork until the dough is just combined.
  4. In an even layer distribute the dough over peaches.  It doesn’t have to cover the whole top.
  5. Bake in the oven for 20 minutes until the sides are bubbling and the dough is slightly browned and cooked through.

** If you do not have a french oven you can cook peaches in a pot and transfer to an oven safe dish such as a Pyrex or skillet before baking.


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