Ingredients:

  • 6 cups Peaches (fresh or frozen, peeled and sliced)
  • 1/4 cup Water or Unsweetened Almond Milk
  • 1/2 cup Granulated Sugar Substitute (Monk Fruit/Erythritol Blend)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 2 tablespoons Cornstarch or Arrowroot Powder
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour (or Gluten-Free Blend)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 cup Powdered Granulated Sugar Substitute (Fine Grind)
  • 6 tablespoons Unsalted Butter (very cold, cubed)
  • 1/2 cup Plain Greek Yogurt (full fat, or sour cream)
  • 2 tablespoons Milk (Unsweetened Almond or Dairy)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch square baking dish or a 2-quart oval casserole dish.
  2. Prepare the Filling: In a saucepan, combine peaches, water/milk, 1/2 cup sugar substitute, lemon juice, cinnamon, and nutmeg. Bring to a gentle simmer over medium heat.
  3. Thicken the Filling: Whisk the cornstarch/arrowroot with 2 tablespoons of cold water/milk to create a slurry. Pour the slurry into the simmering peaches, stirring constantly until the mixture thickens slightly (about 1-2 minutes). Stir in vanilla extract.
  4. Assemble the Base: Pour the hot peach filling evenly into the prepared baking dish.
  5. Make the Topping Dry Mix: In a large bowl, whisk together flour, baking powder, salt, and the 1/4 cup powdered sugar substitute.
  6. Cut in the Butter: Using a pastry blender or your fingertips, quickly cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs (pea-sized pieces).
  7. Form the Dough: Gently stir in the Greek yogurt and 2 tablespoons of milk until just combined. Do not overmix; the dough should be shaggy.
  8. Drop the Topping: Drop large spoonfuls of the dough evenly over the hot peach filling, leaving space between the mounds.
  9. Glaze (Optional): Brush the tops of the dough mounds lightly with extra milk.
  10. Bake for 40–45 minutes, or until the topping is deeply golden brown and the filling is bubbling furiously around the edges.
  11. Cool & Serve: Let the cobbler cool on a rack for at least 15–20 minutes before serving to allow the filling to set properly.