I know August already started, but I still feel like I need to say hello. Personally, I don’t enjoy August because that means schools about to start. I personally stress about everything and anything related to school, so you can imagine my excitement when I realize I’m about to become a stressed out ball in twenty days or so.
August also means the end of peach season. Now, I cannot believe this is my 2nd peach recipe of the summer! WHAT??!?!??! Peaches are my favorite thing about summer (okay, and sleep), so I’m ashamed I haven’t highlighted them more. I don’t have the blessing of going to local farmers markets because I don’t have any near me, so whenever my mom brings some home from the store, I freak out.
Now, California peaches may not be up to the level of Georgia peaches, but they’re still pretty darn tasty. We do a lot of things right here, and fruit is one of them. We also specialize in Mexican food and annoying traffic!
I don’t eat a ton of cobbler. I’m not a huge dessert person, and I enjoy more savory foods (unless it’s breakfast), which is why I don’t profile sweets a lot on here. But, this cobbler is different. It combines so many of my favorite things- berries, peaches, and natural sweetness- to become a pretty BOMB cake. Cake? Crisp? There are so many terms for cobbler, but I refer to it as “A BOMB desire everyone should make”. Sign me up for the hype train!
This crisp uses natural sugars from the fruit and coconut sugar. It’s not too sweet, so the natural sugars really shine. The crumble part really crisps up in the oven, and with the soften fruit, it’s the best combo there is in my opinion. I know this is typically a southern dessert, but even this California girl can’t resist it!
Also, side note- I made this today (it serves ten), and it’s already 1/2 way gone. YEAH.
- 1 cup whole wheat flour
- 1 cup oats, ground into flour*
- ¼ cup + 2 tbsp coconut sugar
- 1 tsp baking soda
- ¼ cup coconut oil, melted
- 1 cup almond milk
- 2 tsp vanilla extract
- 5 peaches, sliced
- 1 cup strawberries, sliced
- 1 cup blueberries
- Pre-heat your oven to 350 degrees.
- In a bowl, combine the two tbsp coconut sugar with the peaches and berries. Combine everything well and pour into a cast iron skillet.
- In a bowl, whisk the oil, milk, and vanilla extract together. Set aside.
- In a separate bowl, add all the dry ingredients together. Ensure there are no clumps. Slowly pour in the wet ingredients.
- Knead the ingredients together until it forms a clumpy and dough like consistency. If they're not sticking, add in more milk.
- Spread out on the fruit and stick in the oven for 40 minutes. Once cooked, remove from the oven and let cool. Serve with some ice cream and enjoy!
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