Sweet Peach Cobbler
Sweet Peach Cobbler

Photo Credit

Lauren Volo

This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 1 hour, 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 265
  • 219mg Sodium
  • 52g Carbs
  • 5g Fat
  • 2g Saturated Fat
  • 34g Sugars
  • 5g Protein

There's something so comforting about peach cobbler. Combine the tartness of fresh peaches and the nutritional goodness of organic oats, and you can’t go wrong. With half the fat and calories of a regular cobbler, this recipe is definitely feel-good food.


  • For peach filling:
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 to 6 cups peaches, fresh or frozen and thawed, peeled, pitted, and sliced
  • 2 tablespoons lemon juice
  • For oat topping:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 1/2 cups organic rolled oats
  • To serve:
  • Plain nonfat Greek yogurt, for topping (optional)
  • Candied walnuts or pecans, for topping (optional)



1. To make filling, in a large saucepan, combine sugar, cinnamon, and nutmeg. Stir in peaches and lemon juice, tossing until peaches are evenly coated. Cook over medium heat, stirring constantly, until mixture begins to thicken. Pour into an ungreased 8-by-8-inch baking dish.
2. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and sea salt. In a separate medium mixing bowl, blend butter, brown sugar, egg, and vanilla. Add water and whisk well until fluffy and color lightens. Stir flour mixture into butter mixture until no flour is visible. Stir in oats until just incorporated. Using a large spoon, drop oat crumble mix onto peach filling. Bake for 30 to 40 minutes until topping is golden brown. If desired, top with plain nonfat Greek yogurt or candied walnuts or pecans.

Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012

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