Peach Cobbler

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Cut and gently score a cross on the bottoms of 6 peaches.

Place each scored peach in a large pot of boiling water for 60 seconds.

Remove the peaches from the pot and transfer them to an ice bath to cool.

Once cooled, peel the skin from the peaches using your fingers.

Cut the peeled peaches in half, remove the pit, and chop into smaller sections, then thinly slice into quarter-inch thick slices.

Transfer the sliced peaches to a large bowl.

Add 1/2 cup of sugar to the peach slices.

Add 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt to the peaches and toss to combine.

Lightly grease a 9 by 13 inch baking dish.

Transfer the tossed peaches to the greased baking dish and spread them smooth across the top.

Bake the peaches in the oven at 350°F for 10 minutes and then set aside.

In a large bowl, measure and add 1 1/2 cups of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt, and whisk together until combined.

Add 1 stick of cold cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

Pour in 3/4 cup of milk and stir to just incorporate the milk with the mixture.

Spoon the prepared cobbler topping over the pre-baked peaches, spreading it as smooth as possible.

Sprinkle additional cinnamon sugar topping over the cobbler.

Bake the peach cobbler in the oven at 350°F for 45 minutes or until the peaches are bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens