Late Summer Peach Cobbler
3 colorSTHE WHY BEHIND THIS RECIPE
Late summer peaches deserve their farewell tour, and this cobbler certainly does that! My Dad has a new strange peach obsession and has been buying 20+ peaches weekly (there are only 4 of us…) and my fear of wasting food has meant that I’ve made many iterations of this.
It’s simple, sweetened only with raw honey, and comes together in one pan (cast iron ideally). The browned butter gives it nutty depth, the peaches get just the right amount of jammy, and the refined grain free batter bakes up tender and golden.
The real secret weapon here? Buttermilk. I don’t know why I didn’t really start working with buttermilk sooner. I honestly had to google to remember exactly what buttermilk was…traditionally it was the slightly tangy, thin liquid left over after churning cream into butter. Farmers and bakers loved it because it had a gentle acidity and natural cultures that made doughs softer and gave baked goods a subtle tang. The buttermilk you buy in the store is usually cultured buttermilk, meaning regular low-fat or whole milk that’s been fermented with lactic acid bacteria. This fermentation thickens the milk slightly, gives it that tangy flavor, and lowers the pH. Sort of like a mix between yogurt and milk.
That acidity is what makes buttermilk so great to bake with:
It activates leavening agents like baking powder or baking soda, giving cakes, pancakes, or cobblers like this one more rise and tenderness.
It tenderizes gluten and proteins, so baked goods turn out soft instead of tough.
It adds a gentle tangy flavor that balances sweetness.
Don’t have any in the fridge? No stress. Just stir a 1 tbsp of apple cider vinegar or lemon juice into a cup of whole milk, let it sit for five minutes, and you’ve got the same tangy, baking-friendly substitute.
This cobbler is my kind of summer send-off: colorful, nourishing, easy to make and easy to share. Serve it warm with a scoop of Straus, Alecs, or Ice Cream for Bears ice cream or Cocojune coconut yogurt.
Yields: 6-8 servings
Total time: ~45 minutes
Prep time: 15 minutes
Cook time: 30-35 minutes
WHAT YOU NEED
Tools
INGREDIENTS
Fruit layer
2 pounds fresh peaches, pitted and diced (peeling optional) (about ~6 whole peaches)
2 tbsp raw honey or coconut sugar (feel free to add more if you want it sweeter, but I think this is perfectly sweet!)
2–3 teaspoons fresh lemon juice
Browned butter base
⅓ cup unsalted butter
Batter
1 ½ cups almond flour (or gluten free measure for measure flour)
½ cup arrowroot flour (use only 1/4 cup if you use gluten free measure for measure flour)
¼ cup coconut sugar or raw honey (I used Lineage Provisions Honey - code SONJA)
1 tbsp baking powder
½ tsp kosher salt
1 cup buttermilk (or sub whole milk + 1 tsp apple cider vinegar)
1 tsp vanilla extract
1 tsp ground ginger
½ tsp ground cardamom
Zest of 1 lemon or orange
Optional: extra sprinkle of coconut sugar on top for crunch!
HOW TO DO IT
1. Make the batter
In a mixing bowl, whisk together 1 1/2 cup almond flour, 1/2 cup arrowroot flour, 1/4 cup honey or coconut sugar, 1 tbsp baking powder, and 1/2 tsp salt. Mix. Stir in 1 cup buttermilk, 1 tsp vanilla, 1 tsp ginger, 1/2 tsp cardamom, and citrus zest until combined. Set aside.
2. Prepare the peaches
Heat oven to 350°F. In a large (10–12-inch) well-seasoned cast-iron skillet or nonstick pan over medium heat, combine diced peaches, 2 tbsp honey (or coconut sugar), and 2 tsp lemon juice. Simmer, stirring, until the sweetener melts and juices thicken slightly (3-4 minutes). Transfer peaches and liquid to a bowl. Taste and add a squeeze more lemon if needed for brightness.
3.Brown the butter
In the same pan, melt 1/3 cup butter over medium heat, swirling occasionally, until nutty and golden brown (2–4 minutes). Turn off the heat but leave butter in the pan.
4.Layer in the cobbler
Pour batter over the brown butter in the pan and DO NOT stir. Spoon peaches and their juices evenly over the batter. Sprinkle with a touch of coconut sugar if desired.
5. Bake
Bake until golden brown and set, 35-35 minutes (almond flour tends to brown more quickly, so check at 30 minutes). Cool slightly before serving. Serve warm or at room temperature. It is excellent with whipped cream, yogurt, or a scoop of vanilla ice cream. I recommend serving with Straus, Alecs, or Ice Cream for Bears, but you can use any ice cream, or a dairy-free coconut ice cream! Cocojune coconut yogurt would also be divine here!
SWAPS, TIPS & TRICKS
Peaches: No fresh peaches? Frozen would work in a pinch—just thaw and drain well. Nectarines, plums, or a mix of late-summer stone fruit would also be fab.
Sweetener: This cobbler is written with raw honey, but coconut sugar, maple syrup, or even a blend will all work. Taste your fruit before adding, sometimes ripe peaches need barely any extra sweetness.
Flours: I love the almond + arrowroot combo for a gluten-free base that still feels tender and cakey. If you prefer, you can swap in a 1:1 gluten-free flour blend (reduce arrowroot to ¼ cup) or even all-purpose flour if that’s what you keep on hand.
Buttermilk: If you don’t have buttermilk, make your own: 1 cup whole milk + 1 tablespoon apple cider vinegar or lemon juice, let it sit for 5 minutes before using. The tangy acidity is key to keeping the crumble soft!
Butter: Browning the butter adds that nutty, almost caramelized flavor, but if you’re dairy-free, use ghee or a rich coconut oil. (Coconut oil won’t brown in the same way, but still makes for a fragrant base.)
Spices: Ginger + cardamom are my favorite pair here, but you could go classic cinnamon, nutmeg, or even pumpkin spice if you’re inching toward fall!
Serving: Best warm out of the oven, but it reheats beautifully the next day. Just pop it back in the oven at 300°F for 10 minutes or give individual servings a quick zap in the microwave.
Topping ideas: Beyond ice cream or yogurt, try a dollop of whipped coconut cream, or scatter on toasted nuts (pecans or almonds) for crunch too!
Nutritional Info
Per serving, yields 6-8 servings
Calories: 349 cal
Carbohydrates: 37g
Fiber: 4g
Net carbs: 33g
Protein: 7g
Fat: 20g
Sodium: 380mg
Sugar: 25g (all natural sugars!)
