There are two reasons to celebrate today… it’s Peach Cobbler Day and Snap starts in 10 days! Who’s giddy like a school girl? Giddy was months ago for me. I’m now over-the-top elated with constant butterflies in my stomach DYING to meet many of you. Have you checked out the list of speakers?!?! 10 days still seems WAY too far away until David Tutera, Tara Carson (The Dating Divas), Maria Lichty (Two Peas and Their Pod), and Lindsay and Bjork Ostrom (Pinch of Yum) and SO many more inspiring bloggers! Ahhhh!!!! Okay, Kami. Calm yourself.
Since we can’t indulge ourselves in blogger-awesomeness for 10 more days, at least you can comfort yourself with this warm, sweet, and juicy fresh peach cobbler.
When it comes to fresh peaches, I am hooked up! My brother and sister-in-law have a crazy producing peach tree along with some of our generous neighbors (love you all!). Since peach season comes and goes oh so quickly in the fall, I stock up. I’m actually surprised that I have any leftover to freeze because I cannot contain myself from eating dozens at a time. Oh, I love when you bite into a super ripe peach and the juice runs down your chin despite attempting to eat like a civilized person.
Okay, back to the cobbler. Even if you don’t have an abundance of peach trees around you, thank goodness frozen peaches are available all year long. Since peaches have a thin skin which don’t protect the fruit well enough from pesticides, I recommend purchasing organic peaches. Also, there is no comparison for the fresh-from-the-garden taste of organic produce.
Also, I would be doing you a disservice if I didn’t mention whole wheat pastry flour. It really makes this peach cobbler recipe light and fluffy without skipping out on nutrients. You would think I’m running an illegal scam with how much I promote this flour, BUT I promise I’m not getting paid off for my opinion. I really do use it in everything! My miracle whole wheat bread, blueberry waffles, and Banana Zucchini Muffins are just a couple of many recipes where I’ll help you fall in love with whole wheat pastry flour.
If you can make a recipe healthier without compromising taste, why not? Instead of cool whip or whipping cream, try scooping on my blender ice cream or pouring on some coconut milk. You’ll never know (neither will your family) that you’re substituting with a healthier option.
Happy Peach Cobbler Day and we’ll see you soon. Please don’t be shy an come introduce yourself at Snap!
- 6 cups frozen organic peach slices
- 1 cup whole wheat pastry flour
- 1/2 cup brown sugar
- 2 tsp aluminum-free baking powder
- 1/2 tsp salt
- 1 cup almond or coconut milk
- Preheat oven to 375.
- In a 8×8 glass baking dish, spread peaches evenly across the bottom.
- In a separate bowl, combine flour, brown sugar, baking powder, and salt. Mix well.
- Add milk and stir well.
- Scoop batter over peaches and smooth until evenly covering the top.
- Bake for 35 to 40 minutes until golden brown. Enjoy with coconut milk poured over or a scoop of blender ice cream.