My grandmother used to make peach cobbler Every. Single. Peach. Season. Her and my grandfather would take me to the peach orchard every summer, and we would pick enough peaches to fill up the entire car. We would go home, peel them, and make jellies, jams, cobbler, and we would freeze a ton. They would use these peaches all year! But one of the most fun things my grandmother made was the peach cobbler. Early on in my childhood, I learned how to make her original peach cobbler. As I have gotten older, I realize how much sugar truly went into that recipe (I still love making it the original way from time to time) but now I make the same recipe but healthier! I swapped out the regular flour for almond flour, then I changed the regular sugar for the healthier monk fruit sugar, and I swapped milk for almond milk. It was a simple swap and the flavor wasn’t compromised at all! Seriously so tasty!
Equipment for this recipe:
- Stand Mixer
- Small Bowl
- Medium Cast Iron Pan
Ingredients for this recipe:
- Blanched Almond Flour
- Baking Powder
- Sea Salt
- Monk fruit sugar (I use the Lakanto brand)
- Vanilla Extract
What makes a cobbler a cobbler?
Often times, cobbler is mistaken for a crisp or a crumble, but they are actually very different desserts. Crisps and crumbles, however, are very similar are simple in the sense that they are basically just fruit with a crunchier and sandier texture than cobbler. Cobbler is a dough (almost like a biscuit dough) that sits on top of fruit and bakes in the oven. While all three of these desserts are baked in the oven with fruit and toppings, the toppings are very different. A crumble is usually a thin batter that is very crunchy with cinnamon and sugar. A crisp is similar to a crumble except a lot of times it will have nuts or other ingredients other than just the batter. So, long story short, a cobbler is the most different of the three! AND IT’S DELICIOUS!
How to make the peach cobbler:
This recipe is so easy and so yummy! The first thing you will want to do is preheat your oven to 350º. Go ahead and place your cast iron in the oven to preheat, this helps with the caramelization of the peaches. In a stand mixer, combine the monk fruit sugar, softened butter, and vanilla and beat on medium for 30 seconds. Then, in a small bowl mix together almond flour, baking powder, sea salt in a small mixing bowl and stir together. Then, add your almond flour mixture to your stand mixer and mix for 1 minute on a medium speed. Then, add in your eggs and continue to mix for 1 more minute on a medium speed. Set this mixture aside, it is your dough topping. Next, cut your peaches into 1/4 inch slices. In a small bowl, mix together peaches, cinnamon, nutmeg, and monk fruit sugar. Take your cast iron out of the oven and immediately put your peach mixture into the pan. It will sizzle, but this is a good thing because it means your peaches are caramelizing. Immediately add your dough batter to the pan in 5 large clumps in a flower like pattern. Then, sprinkle cinnamon and sugar on top. Immediately put the cast iron pan in the oven. Cook for 30-35 minutes or until the topping is golden brown. Serve while warm. Top with vanilla ice cream if you like!