We’re in the last week of August, and the unofficial end of summer—aka Labor Day—is fast approaching. But more importantly for summer produce lovers, we’re in the final weeks of being able to enjoy truly fresh, in-season peaches. So whether you panic-bought two pounds of peaches at the farmer’s market, or are just looking for another way to enjoy the quintessential summer fruit, Well+Good Council member and chef Candice Kumai has the recipe for you in her latest column.
Fresh peach cobbler on a warm evening? Yes, please! Combine the tartness of fresh peaches and the nutritional goodness from the organic oats—which are high in the heart-healthy dietary fiber beta glucans—for this perfect summery dessert! Pro tip: Add some vanilla ice cream on top (dairy or non-dairy, your choice) and you’ll have the perfect self-care sundae. You’re welcome.
Healthy peach cobbler
Makes 6 to 8 servings
For the filling:
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5–6 cups fresh or frozen and thawed peaches, peeled, pitted, and sliced
2 tablespoons lemon juice
For the oat topping:
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
1. Preheat the oven to 350°F.
2. 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.
3. 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.
4. Make the topping: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt.
5. In a second 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.
6. Stir in the oats until just incorporated.
7. Using a large spoon, drop the oat crumble mix onto the peach mixture.
8. Bake for 30 to 40 minutes, or until the topping is golden brown.
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