What’s more drool-worthy than a spoonful of Grandma’s homemade peach cobbler? Bursting with fruity flavors and made with love, peach cobbler in the summer is a treat worth dreaming about. Here at SkinnyMs., we’ve concocted our own healthier version of the classic Southern dessert. One bite of this savory sweet indulgence will have your taste buds skipping. But don’t let its rich flavor and buttery texture fool you. Our recipe is secretly skinnified!
Where traditional recipes call for refined sugar (and lots of it!), this one opts for a more nutritious alternative: coconut sugar. Coconut sugar boasts a naturally rich sweetness that refined options can’t beat. This cobbler only calls for a portion of the sugar used in most recipes.
If you don’t consider yourself a pro when it comes to baked goods, don’t worry! This tasty cobbler is simplified with ingredients like drop biscuits. These biscuits will give you a much easier time with the crust than rolled dough. While the cobbler bakes, you’ll embrace the irresistible aromas that fill your house and bring back childhood memories of family and summer desserts. There’s no better way to celebrate peach season than with this scrumptious Grandma-inspired cobbler!
Yields: 10 servings | Serving Size: 1 biscuit and 1/2 cup peaches | Calories: 185 | Total Fat: 6g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 410mg | Carbohydrates: 23g | Fiber: 2g | Sugar: 21g | Protein: 3g | SmartPoints: 9
- 8 medium (ripe but slighly firm) peaches peeled, pitted, and sliced into wedges
- 1/3 cup coconut sugar, plus 1 tablespoon (optional turbinado sugar)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher or sea salt
- 1 teaspoon fresly squeezed lemon juice
- 2 tablespoons water
- 1 teaspoon pure vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons coconut sugar, plus 1 teaspoon, (optional turbinado sugar)
- 4 tablespoons cold butter, cut into small pieces
- 1/2 cup (low-fat) buttermilk, (optional 2% or whole milk)
- 1 teaspoon butter, melted
- Preheat oven to 375 degrees.
- Combine in a large mixing bowl coconut sugar, cornstarch, cinnamon, and salt.
- Add peaches, lemon juice, water, and vanilla and toss to combine.
- Add mixture to a 2-quart casserole dish and place on a baking sheet.
- Bake peach mixture 15 minutes while preparing biscuit topping.
- In the meantime, whisk together flour, baking powder, salt, soda, and 2 tablespoons coconut sugar. Using a fork or pastry cutter, cut butter into flour mixture until it resembles fine crumbs.
- Make a well in the center of the flour and slowly pour in buttermilk.
- Stir just until dry ingredients are moistened.
- Drop dough by 10 spoonfuls onto hot peach filling. Brush tops of biscuits lightly with melted butter and sprinkle on 1 teaspoon coconut sugar. Dough will spread some when baking.
- Place cobbler on baking sheet and bake until biscuits are golden and filling is bubbling, about 35-40 minutes. Allow to cool slightly before serving.
- Note: 6 cups frozen, sliced peaches can be used in place of whole peaches. Be sure to thaw peaches in the fridge prior to adding ingredients. Fresh is always best when available.
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