Fresh Peach Cobbler

I made this for the volunteers on Tuesday night and it received rave reviews. I managed to save Kaylee a serving, and she said that it was “Amazing!”

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Prep Time 25

Cook Time 35

Servings: 12

Course: Dessert

Cuisine: Southern

Calories: 293

Ingredients Method Nutrition Notes

Ingredients

Peach Base

6 fresh peaches
1 3/4 cups sugar
2 tablespoons cornstarch
2 cups boiling water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Shortcake

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons coconut oil
3/4 cup whole milk

Method

Peel the peaches. To aid in peeling, dunk each peach in boiling water for 2 minutes then dunk into ice water. The peel should easily remove.
Slice the peaches.
Preheat oven to 400 degrees F.
In a saucepan, mix the sugar and cornstarch together. Add the boiling water. Bring to a boil. Boil 1 minute.
Add the peaches, cinnamon, and nutmeg. Stir well. Pour into a 13×9 inch baking dish.
Mix the flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in the coconut oil until the mixture resembles fine crumbs. Stir in the milk.
Drop by spoonfuls onto the peach mixture. I was able to get four across and three down for a total of 12 shortcake biscuits.
Bake 30 minutes or until the biscuits are nicely browned.

Nutrition

Calories: 293kcalCarbohydrates: 55gProtein: 4gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 316mgPotassium: 189mgFiber: 3gSugar: 38gVitamin A: 272IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Notes

You will need a 13×9 inch baking pan and a pastry cutter or fork.

Very low in cholesterol.

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Fresh Peach Cobbler