Recently, the fresh peaches have been out of this world! Sweet, beautiful and delicious. It is one of my most favorite things about summertime! One of the very first things I ever baked as a little girl was a fresh peach cobbler. I used the same recipe my mother and grandmother had always used. You may be familiar with it because it is soooo easy. You basically soak fresh, sliced peaches in a cup of sugar and dump a stick of butter into a pan to melt and then add lots more sugar, lots of flour, a couple of other ingredients and pour over the syrupy peaches. It makes a wonderful summertime treat, especially when topped with vanilla ice cream. I’m not gonna lie – that combination of hot and cold is an all time favorite.
Armed with a bushel of fresh peaches, this week, I decided I had to make a cobbler but I also had to see how to tweak it so I wouldn’t feel so full of sugar and white flour and guilty after eating it!
After reviewing several different recipes, some light, some lower cal, some paleo, I came up with this combination. I also decided to use another of my favorite things – one of the cast iron skillets that I have inherited. I have a collection that has been passed down from my mom, grandmother and even my great-grandmother. All are old, perfectly seasoned and cook everything perfectly. Of course, I still eat the peach cobbler warm with a scoop of ice cream . . . some things you just can’t change!
SKILET PEACH COBBLER . . . .NOT MY MAMA’S PEACH COBBLER
FOR THE FILLING
5 -6 medium ripe fresh peaches
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons cornstarch
1 teaspoon vanilla extract
FOR THE TOPPING
1 cup old-fashioned rolled oats, preferably gluten-free
1/3 cup almond flour
1 T firmly packed brown sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon – or more to taste
3/4 teaspoon fine sea salt or celtic salt
1/2 almond milk
Preheat the oven to 375 degrees. Grease an iron skillet with coconut oil spray or a 9 inch baking dish with coconut oil or coconut oil sprayy.
For the filling: Peel and slice the peaches and place in a mixing bowl. Allow to sit for about an hour to create its own juice. Add the brown sugar, cinnamon, cornstarch, stirring to coat evenly, then stir in vanilla extract. Transfer the mixture to the skillet, spreading it evenly.
For the topping: Pulse the oats in a mini-food processor or if you are lazy like me you can use the Vitamixer, until finely ground. Transfer to a mixing bowl and add the almond meal, brown sugar, baking powder, cinnamon and salt; mix well. Use a fork to stir in the almond milk until well mixed and smooth.
Distribute the topping evenly over the surface of the filling. To crisp up the topping, if desired, spray lightly with the cooking oil spray. Bake for about 30 minutes; the topping will be slightly darker and the peaches will be tender but not mushy. Allow to cool for 10 minutes before serving.
When serving you can microwave a serving and top with ice cream and it will be delicious for days!
This is the perfect treat for your summer weekend! If you are at your local farmer’s market, orchard or farm stand, grab those delicious peaches, use your skillet and let me know what you think! I’m thinking you won’t miss the stick plus of butter, 2 cups of sugar and white flour! Let me know!
What is your favorite summer treat? Summer fruit? Are you a cobbler fan? How do you make yours?
Enjoy Your Day AND Weekend!