Better-For-You Peach Cobbler

This fourth of July, I realllly wanted to bake something. Texas peaches were on sale for $88/lb. Done.

Peach Cobbler.

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Um, hold up though. Isn’t traditional cobbler terrible for you with all that butter, sugar, and processed white flour?

Yes, it’s not exactly the epitome of nutrition. So I health-ified it so I could feel better about serving to my friends after they drank copious amounts of beer and ate an ungodly amount of meat. God bless America…..

Anyway, below is a recipe I made up after looking at a few online cobber recipes. I tried to take the best from all, omit or scale down the unhealthy bits and still taste good.

Laurie’s American Peach Cobbler

Topping

• 1/4 stick unsalted butter
• 2/3 cup whole wheat flour
• 1/4 cup coconut flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 3 Tablespoons sugar
• 2/3 cup unsweetened almond milk
• 2-3 Tablespoons plain low fat yogurt
• 1 egg white, beaten

Filling

• 5-6 peaches, peeled and cut into chunks
• 1 teaspoon vanilla extract
• pinch salt
• squeeze of lemon
• 3 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg or less

Optional Topping*

• 1/4 cup chopped pecans
• 1/4 cup raw old-fashioned oatmeal

1. Preheat your oven to 350 F.
2. Melt butter in a bowl.
3. In same mixing bowl combine all the dry together. Then add the almond milk, yogurt and egg and mix together. Make sure not to overmix.
4. Prepare your filling in another mixing bowl.  Stir together to coat all the peaches.
5. Get a glass pie pan (or other shape) and spray with non stick. Pour in the peach mixture on bottom.
6. Using a large spoon, drop mounds of batter topping over peach mixture.
7. Sprinkle oats and pecan pieces if using over batter
8. Bake for 35 minutes. Remove, and cool to room temp.
9. Serve warm with vanilla bean ice cream.

Nutritional facts per serving; 8 big servings.  Calories: 140 Fat: 3 g Carbohydrates: 24 Fiber: 4 g Protein: 4 g

Omit the egg white, butter, & yogurt for a vegan version. Can sub in some oil or vegan margarine. For a gluten free version, use more coconut flour for the whole wheat with another GF flour sub.

Enjoy :)

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-Laurie XOXO