There’s just something so comforting about fresh summer peach cobbler! Combine the tartness of fresh peaches and the nutritional goodness from the organic oats, and you can’t go wrong. With half the fat and calories of a regular cobbler, this recipe is definitely feel-good food.
Makes 6 to 8 servings
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5–6 cups fresh or frozen and thawed peeled, pitted, and sliced peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
2 tablespoons butter, softened
1/4- 1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup water
1 1/2 cups organic rolled oats
To Make the Filling:
In a large saucepan, combine the sugar, cinnamon, and nutmeg. Stir in the peaches and lemon juice, tossing until the peaches are evenly coated.
Cook the peach filling over medium heat, stirring constantly, until the mixture begins to thicken. Pour the peach filling into an un-greased 8-inch x 8-inch baking dish.
To Make the Topping:
Preheat the oven to 350°F.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt.
In an additional medium mixing bowl, blend the butter, brown sugar, egg, and vanilla. Add the water and whisk well, until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible.
Stir in the oats until just incorporated.
Using a large spoon, drop the oat crumble mix onto the peach mixture. Bake for 30 to 40 minutes, or until the topping is golden brown.