Whole Grain Peach Cobbler

Here in the south, the traditional cobbler has a biscuit-like “crust” and is full of whatever fruit happens to be in season. And while the south can be a bit notorious for artery-clogging fare (fried chicken and biscuits anyone?), I was thrilled to run across a more healthful take on this southern classic. Garden and Gun magazine recently interviewed southern chef Virginia Willis, and she shared her desire to see more healthful ingredients in traditional southern cooking. Can I get an amen?

Can’t a gal have a fruit-laden bowl of biscuity delicousness without using a pile of processed ingredients? (I’m looking at you store-bought flour.) Chef Willis shared her own recipe for blueberry cobbler that is amazing (with a greek yogurt topping instead of whipped cream). Her inspiration led me to create a spiced whole grain peach cobbler that would wow a dinner party (and my 3 kids) and be full of real food. (Need more info on whole grains?)

Cast Iron Skillet Peach Cobbler

What about the fruit? For me, peaches reign as the cobbler fruit of choice. My Granny is famous (in our family anyway) for her jars of spiced peaches. Those peeled golden orbs of deliciousness soak in a clove-spiced sugar bath until ready to be eaten. (I’ve never actually watched her make them because I don’t even WANT to know how much sugar is one jar. Ignorance is bliss.) I wanted to create a cobbler that was both whole grain like Chef Willis but also hinted at those spiced peaches from Granny’s kitchen. The cast iron skillet is optional, but the cobbler was really made for it. You can keep it simple and eat it warm out of the oven plain, or feel free to dollop on freshly whipped cream (lightly sweetened, of course).

I hope you enjoy this new take on a southern classic!

Skillet Peach Cobbler Recipe:

Slice 3-4 ripe peaches and set aside.

sliced peaches on a wooden cutting board

Preheat oven to 350 degrees. Place butter and coconut oil (or all coconut oil for vegan option) in 10-inch cast iron skillet. Put skillet in oven while it heats to melt oil/butter.

While skillet is heating up, combine flour, baking powder, cinnamon, cloves, and salt in a large bowl. Whisk to combine. Add milk, syrup, and vanilla extract. Stir to combine. Remove skillet from oven and pour oil/butter mixture into your batter. Stir once more.

Pour batter into warm skillet and place fruit on top.

Bake 30-35 minutes until the edges are golden brown and the center is cooked through. Cool slightly (so you don’t burn your tongue with over zealous cobbler testing). Serve with lightly sweetened whipped cream (or whipped coconut cream for vegan option).

Enjoy the freshness of seasonal fruit and whole grains! And if you’re able to create this in cast iron, you’ll feel like the cooks of years gone by. Have a great week, and I’d love to know your favorite type of fruit cobbler! Leave a comment and let me know!

Other Whole Grain Recipes:

Yield: 6 servings

Skillet Peach Cobbler (whole grain!)

Name: Skillet Peach Cobbler (whole grain!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 cups peaches, sliced; 1/4 cup unsalted butter; 1/4 cup coconut oil; 1 cup soft wheat flour (whole wheat pastry flour); 1 1/2 tsp baking powder; 1/2 tsp Salt; 1/2 tsp Cinnamon; 1 pinch cloves; 3/4 cup milk; 1/2 cup maple syrup; 1 tsp vanilla extract

This whole grain peach cobbler is full of nutritious whole grains and ripe, juicy peaches. It's a family favorite!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

4 cups peaches, sliced
1/4 cup unsalted butter
1/4 cup coconut oil
1 cup soft wheat flour (whole wheat pastry flour)
1 1/2 tsp baking powder
1/2 tsp Salt
1/2 tsp Cinnamon
1 pinch cloves
3/4 cup milk
1/2 cup maple syrup
1 tsp vanilla extract

Instructions

Slice ripe peaches and set aside.
Preheat oven to 350 degrees. Place butter and oil in cast iron skillet and place in preheating oven to melt.
In large bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk to combine. Add milk, maple syrup, and vanilla. Stir to combine.
Pour batter into skillet; top with sliced fruit. Bake 30-35 minutes until edges are golden brown and center is fully cooked. Serve warm and enjoy!

Notes

For additional sweetness, serve with vanilla ice cream or sweetened whipped cream.

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Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 336mgCarbohydrates: 46gFiber: 2gSugar: 25gProtein: 4g

Peaches are hands-down one of my favorite fruits. Nothing screams summer quite like sweet peach nectar rolling down your chin, or tasting those fruity chunks in creamy ice cream, freshly churned. Then there’s peach pie or Granny’s crispy peach tarts… my mouth is watering thinking of all of the possibilities for this sweet and fuzzy fruit. Our family took a short trip a few weekends ago and while we were away, we stopped at one of our state’s larger farmer’s markets. The bounty of fresh local vegetables and fruits was incredible, and several stands already had yellow and white peaches out for sampling! We decided on some fresh yellow peaches (and a new blueberry bush) and devoured most of them during our trip. And this Fresh Peach Jam recipe with no pectin is a perfect way to use them!

Fresh Peach Jam (no pectin)

I kept a few back for making homemade jam because it’s so difficult to find jam or jelly at the store that isn’t loaded with sugar; even a lot of the recipes for jams and jellies that have been passed down to me over the years have a ton of sugar in them. Now, I’m not against sugar, clearly, but since it shows up in so many other foods, and because fruit is naturally sweet, I wanted to make some homemade peach jam that would be lightly sweetened, yet still be a winner for the little gardeners. Enter chia jam.

Chia seeds aren’t anything new. In fact, I distinctly remember hearing the Chia Pet commercials as a kid… ch, ch, ch, chia! Little did i know that those grass-growing, terra cotta pots held a nutritional powerhouse inside them. In fact, Harvard has an entire page all about exactly what chia seeds are and what they can do. Not only are chia seeds great for you to eat and not just grow, they work as a natural thickener, so no pectin needed for this jam. And since I sweetened this jam with honey, it pleases my more natural tastes, and it has that earthly sweetness only honey can bring. I will say though, you want to use ripe fruit. Your peaches should be soft and juicy; this makes them easier to mash or blend, and the fruit itself is sweeter when it’s more ripe. So let’s get busy making this jam!

Fresh Peach Jam Ingredients:

2-3 ripe peaches

1-2 Tbsp honey (or more if you’re a real sweetie!)

1 Tbsp chia seeds

water (optional)

vanilla extract (Try making your own vanilla extract!)

Put it All Together:

Peel peaches and roughly chop.
Place chopped peaches, chia seeds, and honey in a small pot over medium heat.
Cook for several minutes, mashing the peaches as they warm (I find this helps with thickening). Add water one tablespoon at a time if your mixture seems too dry. You can also add a splash of vanilla extract here for a fragrant note to your jam.
Place warm peach mixture into blender and pulse several times until you reach your desired consistency. I like a very smooth jam, so I blended for 30 seconds or so, but if you prefer a chunkier jam, simply pulse once or twice.
Divide jam into two jelly jars and allow to cool. Once cooled, the jam should be thickened and ready to spread on toast, bread, yogurt… the possibilities are endless!

And since this recipe makes two jelly jars full, you can always gift the other to a friend or neighbor. If you’re a baker, throw in a loaf of bread, and you’ll probably make a new best friend. This jam will keep in the fridge for a week or two, but hopefully it won’t last nearly that long at your house.

I’d love to know what your favorite jams and jellies are, and if you’ve ever tried making them at home. I hope you’re having a fabulous day; Happy Gardening!

Fresh Peach Chia Seed Jam

This no pectin and no refined sugar fresh peach jam is a great way to use ripe and juicy peaches.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2-3 ripe peaches
1-2 Tbsp honey (or more if you’re a real sweetie!)
1 Tbsp chia seeds
water (optional)
vanilla extract (optional)

Instructions

Peel peaches and roughly chop.
Place chopped peaches, chia seeds, and honey in a small pot over medium heat.
Cook for several minutes, mashing the peaches as they warm (I find this helps with thickening). Add water one tablespoon at a time if your mixture seems too dry. You can also add a splash of vanilla extract here for a fragrant note to your jam.
Place warm peach mixture into blender and pulse several times until you reach your desired consistency. I like a very smooth jam, so I blended for 30 seconds or so, but if you prefer a chunkier jam, simply pulse once or twice.
Divide jam into two jelly jars and let cool. Once cooled, the jam should be thickened and ready to spread on toast, bread, yogurt… the possibilities are endless!