Classic Peach Cobbler is almost too perfect to mess with… But this slightly healthier version will fill you with the same nostalgia and comfort of the original!
Usually, the winter months are when I get hit with waves of nostalgia and doldrums. This year, I’ve settled into a bit of a midsummer slump. I’m still very happy and most days are filled with sunshine and happiness, but I’ve recently found myself doing a lot more reflecting on my grandmother’s passing this winter.
Are there any memories that fill you with so much joy and warmth that the longing to have them back aches all over? That’s how I feel about summers at Grammy’s. Sun bleached celebrations, swinging in the hammock, and the sugary cereal mom never let us have at home… So many fond memories.
Perhaps no memories are more sweet [literally!] than hot bubbling pans of peach cobbler. There’s a fruit farm smack in the middle of the road trip from home to grandma’s and we were always tasked with picking up a bushel of fresh picked peaches. Half to be eaten fresh, juices running down your face and arms. Half to be turned into pans of peach cobbler, served warm with vanilla ice cream.
This is soul food. This is family history, heirloom, heritage, and tradition. It’s not gluten free, fat free, low carb, paleo… That being said, I couldn’t resist putting a vegan and slightly healthier spin on the classic. I subbed in half whole wheat pastry flour for the all-purpose flour and coconut sugar in for white sugar.
I have had the classic recipe memorized for most of my adult life, so if you’re looking for the original, here are the ingredients:
- 4 cups sliced peaches + 1 cup sugar
- 1 stick butter
- 1 cup self-rising flour
- 1 cup milk
- ½ cup sugar
Pretty easy to remember, right? The simplicity makes it easy to whip up at a moment’s notice- like for surprise houseguests!
If you’re confused about the steps of the recipe, I want to clarify: butter first, then batter, then peaches. Check out the photos above for evidence. Yes, it feels out of order. The batter will rise up through the peaches and create pockets of sweet dough. Trust me, I’ve arguably made more peach cobblers than smoothie bowls in my life and well… That’s a lot.
A slightly healthier take on my Grammy's Classic Peach Cobbler. Summer on a plate that won't leave you with a sugar hangover!
- 5-6 peaches, peeled and sliced
- Juice of ½ a lemon
- 1 cup coconut sugar, divided in half (or regular sugar)
- ½ cup (1 stick) vegan butter
- 1 cup flour (I used half whole wheat pastry, half all-purpose)
- 1 ½ tsp. baking powder
- ½ tsp. salt
- Pinch of cinnamon
- ¾ cup + 2 Tbs. almond milk
- 1 Tbs. vanilla extract
- Preheat oven to 350F.
- Toss the peaches with half of the sugar, set aside.
- Place the butter in a 9x13 baking dish and place in the oven to melt.
- In a large bowl, whisk together the flour, baking powder, salt, salt, and cinnamon. Add in the milk and vanilla extract and stir to combine completely.
- Once the butter is melted, remove pan from oven and pour batter over butter. DO NOT STIR. Pour peaches over top of the butter and batter. Again, do not stir.
- Place the pan back in the oven and back for 45-50 minutes, until golden brown.
- Enjoy warm served with vanilla ice cream.