Healthy Peach Cobbler

[Kuzey]

Could gooey peach filling with a fluffy and delicate topping really be healthy? While this healthy peach cobbler may not provide the nutritional powerhouse you’ll find in a bowl of fresh leafy greens, it is healthier because I skip the junk other recipes use to bring you an old-fashioned, real-food, from-scratch peach cobbler just like Grandma used to make.

Why You’ll Love Healthy Peach Cobbler​

I don’t grow peaches on my homestead, so it’s a treat when I can get my hands on some locally grown peaches.

I will buy enough to can a few batches of spicy peach jam and peach salsa, while still having plenty left over for peach buttermilk muffins, vintage peach blueberry crumble, and this healthy peach cobbler. Here’s why you’re going to love it:

• Made From Scratch – Many modern peach cobbler recipes call for cake mix, which truly doesn’t save you any more time than making it from scratch. Ditch the box, and I’ll show you how to make a healthier version using 100% real food ingredients!
• Versatile – The beauty of this recipe is that you can use whatever you have on hand. Whether you have fresh, frozen or canned peaches, they all will work. Plus, this recipe accommodates several other fruit versions (see Ingredient Variations below for additional fruit ideas to try).
• Easy – Don’t let the from-scratch approach fool you into thinking this recipe is hard. You can have it prepped and ready to go before your oven has a chance to preheat!

Key Ingredients and Variations​

A full ingredients list, including measurements, can be found in the recipe card below.

• Diced Peaches – You can use fresh, frozen, or canned peaches in this recipe. For a different twist, you can use other fruits such as berries, apples, pears, apricots, or cherries.
• Granulated Sugar – I prefer to avoid GMOs, so I use organic evaporated cane juice. Coconut sugar also works well.
• Milk – To make your cobbler dairy-free, you can substitute full-fat coconut milk.
• Butter – Substitute coconut oil for a dairy-free option.
• Flour – If using whole wheat or freshly milled flour, choose soft white wheat. Otherwise, all-purpose flour works great.

Recipe Instructions​

Step 1: Preheat the oven to 350°F, and dump the sliced peaches into a cast-iron skillet. Sprinkle with a dash of cinnamon and nutmeg.

Step 2: In a bowl, mix together ¾ cup of sugar, the baking powder, salt, milk, melted butter, vanilla, and flour, then spread over the peaches in the skillet.

In a separate bowl, stir together the remaining ½ cups of sugar and cornstarch, then sprinkle over the batter in the skillet.

Step 3: Pour the boiling water over the top of the batter.

Step 4: Place the skillet in the oven and bake for 45 minutes or until an inserted toothpick comes out clean.

Step 5: Enjoy warm with a scoop of ice cream.

Storage Instructions​

Before transferring your cobbler to an airtight dish for storage, allow it to cool completely. It will store in the refrigerator for up to one week.

Leftover peach cobbler is delicious cold, but if you prefer it reheated, place it in a preheated 350°F oven for about 10 minutes.

You can freeze this healthy peach cobbler in an airtight container for up to six months. Thaw in the refrigerator, and follow the above reheating instructions before serving.

Recipe Tips​

• Use Ripe Peaches – Underripe or overly ripe peaches won’t yield optimal flavor or texture. Choose blemish-free peaches that are firm, but have a slight give when pressed. Be sure to use cling-free or free-stone peach varieties so the fruit doesn't stick to the pit while trying to slice your fresh peaches. Fresh peaches will also give off a pleasantly sweet smell when ripe. You can speed up the ripening process by placing your peaches in a brown paper bag for several days.
• Canned or Frozen Peaches – If you use canned peaches, make sure to drain them thoroughly. Thaw the frozen peaches in a colander to drain excess liquid before dicing.
• Use Uniform Pieces – Slicing or dicing peaches works great; just make sure your pieces are uniform so that they will cook evenly, and leave the pieces large enough so they will retain their shape without cooking into mush.
• Use the Right Size Pan – A standard 10” cast iron pan works great for this recipe. (Learn how to season a cast iron skillet here!) If using a different pan, just make sure the peaches completely cover the bottom, allowing for the peaches to overlap.
• Do Not Overmix – To create a delicate crumb for your topping, do not overmix it. Overmixing will cause the gluten in the flour to develop, making the topping tough.

FAQs​

What can you substitute for sugar in peach cobbler?
In place of granulated sugar, you can substitute 1:1 coconut sugar or a sugar substitute such as monk fruit.

What is the difference between a peach crumble and a peach cobbler?
While the fillings of peach crumble and peach cobbler are very similar, the recipes differ in the topping. The topping for peach crumble (or peach crisp) is more of a streusel consistency, while the topping for cobbler is best described as a cross between a cake and a biscuit.

What is the secret to a juicy peach cobbler?
Using fully ripe peaches will provide ample juice for your cobbler, while the cornstarch acts as a thickener to prevent the cobbler filling from being too runny. However, too much cornstarch will cause the cobbler filling to become gummy, so do not use a heavy hand with your cornstarch.

Harvest to Table Magazine​

This recipe for healthy peach cobbler was featured in the August 2025 edition of Harvest to Table Magazine. If you’re tired of mealtime being a hassle, make it easy with from-scratch recipes for every season. Plus, with your subscription, you’ll gain access to free past issues of Harvest to Table!

What to expect… you’ll receive a monthly digital magazine with original recipes and clear, easy-to-follow instructions. Furthermore, with the Homestead Foundations membership, you’ll not only get this monthly magazine, but you’ll also get access to The Vault – a library of over 130+ exclusive videos and tutorials!

All for less than 30¢ a DAY! So what are you waiting for?

Other Posts You May Enjoy​

Blueberry Dumplings Recipe- Old-fashioned Recipe from 1949​

Individual Strawberry Shortcake Recipe From-Scratch​

Strawberry Rhubarb Dump Cake without Jello & Homemade Cake Mix​

Vintage Recipe: Peach Blueberry Breadcrumb Crumble​

Did you make this healthy peach cobbler recipe? If so, please leave a star rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Print

Healthy Peach Cobbler​

While this healthy peach cobbler may not provide the nutritional powerhouse you’ll find in a bowl of fresh leafy greens, it is healthier because I skip the junk other recipes use to bring you an old-fashioned, real-food, from-scratch peach cobbler just like Grandma used to make.
Course Dessert
Cuisine American
Keyword fruit cobbler, healthy peach cobbler, peach cobbler
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 8 servings
Calories 295kcal
Author Melissa Norris
Cost Varies

Equipment​

• Mixing Bowl
• Measuring Cups and Spoons
• Mixing Spoon
• Knife
• Cutting Board
• Baking Dish I like using a properly seasoned cast iron pan.

Ingredients​

• 2 Cups Peaches Sliced or diced. Refer to recipe notes if using frozen or canned peaches.
• 1 Dash Cinnamon
• 1 Dash Nutmeg
• 1 1/4 Cup Granulated Sugar or coconut sugar
• 1 Teaspoon Baking Powder
• 3/4 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
• 1/2 Cup Milk or coconut milk
• 3 Tablespoons Butter or coconut oil, melted
• 1 Teaspoon Vanilla Extract Learn how to make vanilla extract here.
• 1 Cup Flour If using whole wheat or freshly milled flour, choose soft white wheat. Otherwise, all-purpose flour works great.
• 1 Tablespoon Cornstarch
• 3/4 Cup Boiling Water

Instructions​

• Preheat the oven to 350°F, and dump the sliced peaches into a cast-iron skillet. Sprinkle with a dash of cinnamon and nutmeg.
• In a bowl, mix together ¾ cup of sugar, the baking powder, salt, milk, melted butter, vanilla, and flour, then spread over the peaches in the skillet.
• In a separate bowl, stir together the remaining ½ cups of sugar and cornstarch, then sprinkle over the batter in the skillet.
• Pour the boiling water over the top of the batter.
• Place the skillet in the oven and bake for 45 minutes or until an inserted toothpick comes out clean.
• Enjoy warm with a scoop of ice cream.

Notes​

Storage Instructions: Before transferring your cobbler to an airtight dish for storage, allow it to cool completely. It will store in the refrigerator for up to one week. Leftover peach cobbler is delicious cold, but if you prefer it reheated, place it in a preheated 350°F oven for about 10 minutes. Peach cobbler can be frozen in an airtight container for up to six months. Thaw in the refrigerator, and follow the above reheating instructions before serving. Recipe Tips:

• Use Ripe Peaches – Underripe or overly ripe peaches won’t yield optimal flavor or texture. Choose blemish-free peaches that are firm but have a slight give when pressed. They will also give off a pleasantly sweet smell. You can speed up the ripening process by placing your peaches in a brown paper bag for several days.
• Canned or Frozen Peaches – When using canned peaches, make sure they are drained well. Thaw the frozen peaches in a colander to drain excess liquid before dicing.
• Use Uniform Pieces – Slicing or dicing peaches works great; just make sure your pieces are uniform so that they will cook evenly, and leave the pieces large enough so they will retain their shape without cooking into mush.
• Use the Right Size Pan – A standard 10” cast iron pan works great for this recipe. (Learn how to season a cast iron skillet here!) If using a different pan, just make sure the peaches completely cover the bottom, allowing for the peaches to overlap.
• Do Not Overmix – To create a delicate crumb for your topping, do not overmix it. Overmixing will cause the gluten in the flour to develop, making the topping tough.

Nutrition​

Calories: 295kcal | Carbohydrates: 61g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 316mg | Potassium: 91mg | Fiber: 1g | Sugar: 48g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg​

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