Healthy Peach Cobbler Recipe :- After peaches have reached their peak season, they quickly become a staple in our refrigerator, serving as a fruit drawer filler. I make sure that my freezer is always filled with frozen peaches throughout the year, but during the summer months, I absolutely adore taking a bite out of a peach that is wonderfully fresh and sweet.
Healthy Peach Cobbler Recipe
Although I enjoy incorporating peaches into a variety of cuisines, including smoothies, overnight oats, and other meals, I think that this recipe for a healthy peach cobbler is definitely my new favorite way to enjoy this excellent stone fruit.
Ingredients
PEACH FILLING
- 4 cups sliced and mostly thawed frozen peaches, or fresh peaches (I used a mix of both)
- 1/4 cup pure maple syrup
- 1 tablespoon cornstarch
- 1/2 tsp cinnamon
GLUTEN FREE COBBLER TOPPING
- 1 cup all purpose gluten free
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/4 cup coconut palm sugar
- pinch of salt
- 1 whole egg (or flax egg* for vegan)
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk
Instructions
Set the oven temperature to 400 degrees. Put the thawed peach slices, maple syrup, corn flour, and cinnamon into a baking dish that is 8 inches by 8 inches and give it a good toss to incorporate everything.
integrate the flours with baking powder, coconut sugar, salt, and an egg (or flax egg*) in a separate bowl and stir thoroughly to integrate all of the ingredients.
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Incorporate the vegan butter into the mixture, and then use a pastry cutter or a knife to make the dough fall apart. Last but not least, pour in the non-dairy milk and stir until it is just blended. Using the biscuit dough, make “patties” measuring three inches in diameter and arrange them on top of the peach filling.
Bake the cobbler in the oven for twenty-five minutes, or until the biscuits in the cobbler have browned and the mixture has begun to bubble. While it is still warm, divide the mixture among bowls and serve it with a small scoop of your preferred non-dairy variety of ice cream.
Nutrition
- Serving: 1serving
- Calories: 100kca
- Carbohydrates: 11g
- Protein: 3g
- Fat: 7g
- Sodium: 85mg
- Potassium: 132mg
- Fiber: 2g
- Vitamin A: 209IU
- Vitamin C: 5mg
- Calcium: 34mg
- Iron: 1mg
- NET CARBS: 9g
Notes
Any leftover peach cobbler should be stored in the refrigerator for up to a week, covered in an airtight container. This will ensure that the peach cobbler stays fresh.
Freeze any leftover sections of the cobbler by placing them in a container that is suitable for freezing and allowing them to remain frozen for up to six months. Additionally, you may portion them out into containers that are designed for single servings.
Either reheat it in the microwave for thirty seconds or warm it up in an oven that has been prepared to 180 degrees Celsius (350 degrees Fahrenheit) for eight to ten minutes.
WARNINGS REGARDING THE PAN SIZE – PLEASE READ THEM BEFORE YOU START: Since the surface areas of a 9-inch round pan and an 8-inch square pan are quite comparable to one another (64 square inches and 63.6 square inches, respectively! ), the outcome of your fruit cobbler will be the same regardless of which pan you select.
The dimensions of pans are measured along their top rims, not along the edges of their bottoms. Take a measurement that is right across the middle of the round pan (also known as the diameter) from one lip of the opening to the other if you are using the round pan option.
Instead of measuring across the bottom of a square pan, you should measure across its top border. It is possible to find square baking plates with sloped sides, which means that they measure 9 inches across the top and closer to 8 inches across the ground.
If that is the case with your baking dish, which is actually a square pan measuring 9 inches, then it is too large for this recipe. Instead, you should use a cake pan or pie plate that is 9 inches in diameter.
