This Healthy Southern Peach Cobbler Recipe is gluten-free and homemade from scratch. This old fashioned dish is made with a buttery flaky crust and gooey, juicy peaches. You can use frozen, canned, or fresh peaches for this recipe.
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Why is Peach Cobbler Southern?
This is one of those desserts that you will find at all of the holiday gatherings, family functions, and cookouts. Black folks will bake peach cobbler year round, no matter the season. We have often used canned peaches in the recipe for that very reason. They are available any time of year.
One of the top producers of peaches comes from the Southern part of the country. It makes sense that we turned it into an amazing dessert.
How is this Recipe Healthy?
I lightened up this dish a ton by making a homemade crust from scratch using almond flour. Instead of refined sugar, I use natural sweeteners with no artificial ingredients.
This recipe does include butter. You can decide if the use of butter is healthy or not for you. You can try using oils like coconut or avocado oil if you wish.
This recipe will save you 342 calories and 50 grams of carbs per serving in comparison to the recipe I have eaten all of my life.
If you reduce the amount of crust used in this recipe (and use 1/2 as the top layer only) it will result in the following macros per serving: 251 calories, 20 grams fat, 9 grams of net carbs, and 7 grams of protein. These are really decent macros if you can go without a bottom layer of crust!
What Type of Peaches to Use: Frozen, Canned, or Fresh
My favorite method is to use frozen peaches. You can find them all year long and they are easy to keep on hand. If using frozen you don’t have to completely thaw the peaches. I like to remove them from the freezer before I begin prepping the dish. They will thaw some, but not completely.
If using canned peaches I recommend 20-24oz. Sometimes you can only find canned in 15.5oz servings. In this case you may opt to use a can and a half or go with less peaches. If using canned, drain 1/2 of the liquid from the can before adding it to the pot. If you use all of the liquid the filling will become too soupy.
If using fresh peaches, you will need to peel the peaches first. You may also have to adjust for taste. Fresh peaches are often more tart and less sweet. Taste your filling repeatedly and add more sweetener if necessary.
Store-Bought Pie Crust
Using frozen, store bought crust will save you a lot of time in this recipe. I haven’t seen a gluten-free or low carb crust in stores, so if you go this route, the macros and nutrition in this recipe will vary greatly.
With an 8×8 baking dish, 2 frozen crusts is usually sufficient. Always grab an extra set in case something goes wrong with one of the crusts, or you need more.
You can also use boxed crusts if you wish.
What Type of Sweetener to Use
Growing up, I have always made peach cobbler with a mix of light brown sugar and white granulated sugar. You can totally make this using just white sugar or sweetener if you wish.
To lighten up this recipe, I use golden monkfruit sweetener (to substitute light brown sugar) and granular monkfruit sweetener (to substitute white sugar). These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar.
If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.
If you wish to use pure, organic maple syrup, use 3/4 cup.
How to Make Almond Flour Crust
To make the crust you will need blanched almond flour, as called “super fine.” This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.
Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.
- Combine the dry ingredients in a bowl and the wet ingredients in a separate bowl.
- Add the dry ingredients to a food processor and then the wet.
- Pulse a few times until incorporated.
- Remove the dough and form a large ball. Slice the dough in half. Reserve half of the dough for the bottom of the cobbler crust and the remaining for the top.
- Roll out half of the dough.
- Refrigerate both for at least 30 minutes.
The longer you refrigerate the dough, the easier it is to work with. In the initial stages the dough is very soft which makes it harder to create strips for the top crust that don’t fall apart. You can refrigerate the dough overnight if you wish.
How to Make Southern Peach Cobbler
- Heat a saucepan or pot on medium heat and add butter.
- When melted add in the sweeteners, nutmeg, and cinnamon.
- Stir continuously. Allow the mixture to cook until the sugar or sweetener has melted.
- Add in lemon juice and vanilla and stir.
- Pour in the peaches. Stir and allow the mixture to cook for about 4-5 minutes.
- Make a slurry using cornstarch and water. Stir it together and add it to the pot. Stir to fully combine.
- Allow the mix to cook for 10-12 minutes until the sauce thickens and remove it from heat.
- Place 1/2 of the pie crust into the bottom of an 8×8 baking dish.
- Top the crust with the peaches mixture.
- Add slices of pie crust to the top.
How to Tell it’s Done
The filling will begin to bubble around the edges of the pan and crust will turn golden brown when it has finished baking.
How to Thicken Runny Peach Cobbler
When you are loading the peach filling onto the pie crust in the baking dish, use a slotted spoon. This way you can control how much liquid is added to the clobber. If you add it all you will likely end up with a dish that is too runny.
After adding all of the peaches, I like to go back with a large spoon and top the cobbler off with a little more liquid if I feel it’s necessary. Some people don’t like any liquid at all in their filling. Some people like it to be a bit more runny. It’s up to you decide.
How Many Calories
Each serving has 438 calories. Making the recipe with an almond flour crust and using monkfruit sweetener will save 342 calories per serving.
How Long Can it Sit Out?
Fruit pies can sit out covered in plastic wrap or foil at room temperature for up to 2 days. After that, you will want to store the cobbler in the refrigerator for up to 2 more days. You can read more about How to Store Leftover Pie here.
Can You Make it Ahead?
Absolutely. For most holidays, people will bake their cobblers and pies the night before. This one is ok to sit out for a couple of days. You can reheat it in the oven on 350 until warm.
You can freeze the dish for up to 5 months. I like to cut it into slices and place it in sealable bags. When ready to use, thaw the cobbler at room temperature for 1-2 hours. Then reheat on 350 until warm.
More Dessert Recipes
More Southern Recipes
Healthy Southern Peach Cobbler
- 1/2 cup unsalted butter 1 stick
- 1/2 cup brown sweetener or light brown sugar
- 1/2 cup sweetener or sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 fresh lemon, juice of About 2-3 tablespoons.
- 2 teaspoons vanilla Pure extract, not imitation.
- 20 oz frozen peaches This is usually 1 large bag. Or you can combine multiple. See notes for canned or fresh peaches.
- 1 teaspoon cornstarch For gluten-free, use gluten-free flour.
- 1 teaspoon water
- 1 egg Beaten with 1 teaspoon of water for egg wash
- cinnamon for topping
- Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
- Add the eggs and melted butter (wet ingredients) to a separate bowl and stir.
- Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
- Remove the dough and roll it up into a large ball. Slice the dough in half. One half will be used for the bottom crust of the cobbler.
- Sprinkle a flat surface with a little almond flour to prevent the dough from sticking. Use a rolling pin and roll out the dough until flat.
- Refrigerate the dough for 30 minutes to overnight before handling. It will be really sticky if you skip this step. The longer you refrigerate, the easier it is to handle. I refrigerate half of the dough after it has been rolled out, my preference. You can keep it in a ball if you wish.
- After you have refrigerated, slice half of the dough into strips about 1 inch thick.
- Preheat oven to 350 degrees.
- Heat a saucepan or pot on medium heat and add the butter. When melted, add in the sweeteners, nutmeg, and cinnamon. Stir continuously. Allow the mixture to cook until the sugar or sweetener has melted.
- Add in the lemon juice and vanilla and stir. Pour in the peaches. Stir and allow the mixture to cook for about 4-5 minutes to soften the peaches.
- Combine the cornstarch and water in a small bowl to create a slurry. Stir it together and add it to the pot. Stir to fully combine. Allow the mix to cook for 10-12 minutes until the filling thickens and remove it from heat.
Assemble and Bake
- Spray an 8×8 baking dish or a 9.5 inch pie pan with cooking spray or grease.
- Place 1/2 of the pie crust into the bottom of an 8×8 baking dish.
- Using a slotted spoon, top the crust with the peaches mixture. You want to use a slotted spoon here so that you don't add too much liquid to the cobbler. If you use too much liquid it will be runny. I add it using a slotted spoon, and then I top it off with one large spoonful of liquid from the pot.
- Add slices of pie crust to the top. You can arrange the crust however you wish. If you have uneven strips, you can mold two together to form one. Cut off the remainder of any strips that are too long. Brush the crust with the egg wash and sprinkle with cinnamon.
- Bake for 25 minutes. At this point the crust will begin to brown. Open the oven and tent the pan with foil. Don't fully cover, loosely tent (it shouldn't touch the cobbler). This will prevent the cobbler from browning too much on the top as the interior continues to bake.
- Bake for an additional 20-25 minutes. You can remove the foil after 15 minutes if the crust needs more browning.
- You can substitute brown sweetener or sugar for white and use only white sweetener if you wish.
- Lots of people make peach cobbler with a top crust only. I am a huge fan of the crust so I do both a bottom and top layer. You can cut the crust recipe in half and do 1 layer if you wish. If you reduce the amount of crust used in this recipe (and use 1/2 as the top layer only) it will result in the following macros per serving: 251 calories, 20 grams fat, 9 grams of net carbs, and 7 grams of protein.
- Or you can double up on the top layer of the crust. This will make it easier to create a thick lattice pattern if you are looking for that.
- When placing the crust into the bottom of the baking dish, I like to use the bottom of a glass cup to flatten it out.
- If using canned peaches I recommend 20-24oz. Sometimes you can only find canned in 15.5oz servings. In this case you may opt to use a can and a half or go with less peaches. If using canned, drain 1/2 of the liquid from the can before adding it to the pot. If you use all of the liquid the filling will become too soupy.
- If using fresh peaches, you will need to peel the peaches first. You may also have to adjust for taste. Fresh peaches are often more tart and less sweet. Taste your filling repeatedly and add more sweetener if necessary.
- If you use store bought pie crust and regular sugar, the macros per serving are as follows: 889 calories, 61 grams fat, 62 grams of net carbs, and 16 grams of protein.
- There’s a huge difference in taste in vanilla extract vs imitation. Vanilla will taste much better.
- If you use store bought pie crust, the bake time will be consistent. You probably won’t need to tent the pan with foil. Use your judgment. If the crust starts to turn deep brown within 30 minutes, tent it.
- This recipe does include butter. You can decide if the use of butter is healthy or not for you. You can try using oils like coconut or avocado oil if you wish.