Out of the four season, summer was always the one that got mentioned last in the list of ones I love.  I start with fall and spring then mention winter and casually blow off summer as if it was some awful time every year in my life.

I’ve mentioned before that I don’t do heat.  Yet, as I’ve become more invested in the food I eat, summer has been gaining ground on the other seasons as my favorite.

When winter hits, I miss the bustling farmers’ markets of summer and my mouth drools for fresh fruit and tomatoes that are still very far in the future.

There is nothing better than fruit freshly picked.  I’ve heard it said before but I find it completely true: fruit is mother natures candy.So grab some peaches, whip together this cobbler, throw bit of vanilla ice cream on the hot cobbler, and enjoy a taste of summer.  I know I did!

Peach Cobbler

Prep Time 15 mins Cook Time 30 mins Serves 4



    • 8 ripe peaches
    • 1/4 cup sucanat
    • 2 tablespoons whole wheat pastry flour


    • 1 1/2 cup whole wheat pastry flour
    • 1/4 cup sucanat
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup butter
    • 1/2-3/4 cup milk


    1. Preheat oven to 350˚.
    2. Peel and cube peaches into 1/2"-1" pieces, place in a bowl and toss with sucanat and flour, set aside.
    3. In a food processor, combine dry ingredients and pulse a few times. Cut butter into smaller chunks and toss into dry mixture, pulsing until butter is in small pea-size pieces. Finally, add 1/2 cup of milk and pulse until mixture pulls together, adding 1 tablespoon of milk extra as needed until dough forms.
    4. Divide peaches into 4-4" ramekins and top each with a few spoonfuls of the dough mixture. Place on a cookie tray and bake until tops are set and the filling is bubbling- 30-35 minutes.
    5. Serve warm with a big scoop of vanilla ice cream.


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