Peach cobbler is the ultimate late-summer dessert. When farmers' markets fill with juicy peaches, peach cobbler is one of my favorite ways to enjoy this late summer treat. Unlike other peach cobblers, this peach cobbler crust is somewhere between a sugar cookie and biscuit, and it begs to be paired with a scoop of vanilla ice cream.
This peach cobbler is easy to assemble, a great make-ahead dessert, and surprisingly low calorie and Weight Watcher friendly. Most importantly this peach cobbler is absolutely delicious.
How does sugar fit into a healthy lifestyle?
You should know by now I’m not the best baker. You should also know that I’m not the biggest fan of artificial sweeteners. One of the things I do know I can bake is a biscuit.
I wanted to take a biscuit and make it sweeter without leaning on chemical sweeteners. They don’t really sit well with my stomach, and I try to give my kids “real,” less processed ingredients.
The peaches cook down syrupy, soft, and sweet into a filling you could savor on its own. That crust is just chewy enough but still light, and it tastes almost like a sugar cookie that I could eat dozens of. The combination is out of this world amazing.
How to make peach cobbler filling
Peach cobbler comes together in a snap. It requires two bowls and a 14” x 10” baking dish (the kind you’d use for a lasagna--can you tell I’m not a baker?). You can peel the peaches, but I don’t, because the skin is so soft and cooks down in the dish to practically melt away.
Slice 8-9 medium peaches ¼” thick and toss with some sugar, cinnamon, and cornstarch. It is really important you use slightly soft, ripe peaches so they cook down enough. The corn starch will help thicken the juices of the peaches without having to do a whole extra step of cooking them before you bake.
Peach cobbler topping
In your other bowl, you are going to sift the sugar, self-rising flour, and baking powder together. Add two tablespoons of cold (or frozen) butter. Use a pastry blender or two forks to incorporate it into the dough until the butter is pea-sized.
Mix in the greek yogurt, vanilla, and cashew milk (feel free to substitute for other milk if you prefer). Then, mix the dough just enough for it to come together. It is important to not over mix your dough. Spray the baking dish with cooking spray, add the peach mixture, then dollop the top with your dough.
I flattened the dough in my hands before placing it onto the peaches to get better coverage. The dough will still rise. Give an egg wash and bake! That’s it.
Let the peach cobbler cool
After the peach cobbler bakes, it is hard if not impossible to begin eating immediately. I’ve done it; it is delicious. However, let the cobbler cool for about 20-30 minutes and let the cornstarch do its thing.
The bubbling juices of the peach cool down and thicken by the cornstarch for an amazingly decadent pie filling. The actual hardest part of this is sharing actually. I think I ate half of a full cobbler the first time I made this to, you know, make sure it was actually good. It’s amazing.
Make this now, share it with friends, or hide it in the microwave as I did. Eat it for breakfast. For a real treat, serve with a scoop of vanilla ice cream for the perfect summer dessert.
Weight Watchers Peach Cobbler?
Those of you that follow me for WW recipes, have no fear. This recipe, even with using real sugar and butter, is only 5 WW SP per serving on all plans. It feels decadent, homey, and incredible. The peach cobbler is only 150 calories too. Overall, it is a sweet but healthy (ish) dessert that everyone will love.
If you are having a smaller gathering or you don't want to commit to a full 10 serving dessert, this is easily divided. Check on the cobbler at 35 minutes, but my blueberry cobbler serves five and still takes 40 minutes.
- 8-9 peaches cut into 1/4" thick slices
- 1 tbsp. sugar
- 2 tbsp. cornstarch
- 1/2 tsp. cinnamon
- 1 1/2 cup Self Rising Flour
- 1/2 cup Sugar
- 1 tbsp. baking powder
- 1 tbsp. cold, salted butter
- 1/2 cup nonfat Greek Yogurt
- 1/2 cup preferred milk (I use cashew milk)
- 1/2 tsp vanilla extract
- egg + splash of water (for egg wash)
- Preheat oven to 375°F.
- In a large bowl, toss peaches, sugar, cornstarch, and cinnamon until peaches are fully and evenly covered.
- Sift flour, sugar, and baking powder in a separate bowl.
- Add butter and combine with flour using a pastry blender or two butter knives until butter is pea-sized and incorporated into the flour mixture.
- Add Greek yogurt, vanilla, and milk to flour mixture. Stir flour mixture until dough is shaggy and all loose flour and sugar are incorporated.
- Spray a baking dish with cooking spray and add the peach mixture.
- Add dollops of the topping to the top of the peaches until most of the baking dish is covered.
- Mix egg and tsp of water and brush the topping with egg wash.
- Bake for 40-45 minutes at 375°F or until golden brown. Let cool for at least 20 minutes before serving.
Amount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 15mgSodium: 387mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 11gProtein: 5g