Light Peach Cobbler

Light Peach Cobbler

Yield: 8 servings


For the filling

  • 5 medium ripe yellow peaches
  • 1/4 cup packed organic light or dark brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons arrowroot powder or cornstarch
  • 1/2 cup water
  • 1 teaspoon vanilla extract

For the topping

  • 1 cup old-fashioned rolled oats, preferably gluten-free
  • 8 pitted Medjool dates, coarsely chopped
  • 1/3 cup almond meal or almond flour
  • 1 tablespoon organic light or dark brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/2 cup fresh orange juice (may substitute unsweetened, plain almond milk or other nondairy milk)
  • 3 tablespoons raw, unsalted, creamy almond butter


  1. Preheat the oven to 375 degrees. Grease a 6-cup-capacity baking dish with canola cooking oil spray.
  2. For the filling: Pit the peaches, then cut the skin-on flesh into thin slices, transferring them to a mixing bowl as you work (5 to 6 cups). Add the brown sugar, cinnamon, arrowroot or cornstarch, stirring to coat evenly, then stir in the water and vanilla extract. Transfer the mixture to the baking dish, spreading it evenly.
  3. For the topping: Pulse the oats in a mini-food processor until finely ground. Transfer to a mixing bowl (the one you used for the filling is fine), along with the dates, almond meal, brown sugar, baking powder, cinnamon and salt; mix well. Use a fork to stir in the orange juice and almond butter until well incorporated and clump-free.
  4. Distribute the topping evenly over the surface of the filling. To crisp up the topping, if desired, spray lightly with the canola cooking oil spray. Bake for 27 to 30 minutes; the topping will be slightly darker and the peaches will be tender but not mushy. Allow to cool for 10 minutes before serving.

Nutritional Info Per Serving:  Calories 210, Fat 7g, Carbs 37g, Fiber 4g, Protein 4g, Sodium 270 mg

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