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Top o’ the peach season to you, my fine friends! I’ve told y’all before about my peach-selling endeavors in Holmes County, OH; and it goes without saying that I have a deep love for these golden globes (and gold is the color you look for in a peach. Not orange, not red, but a true deep gold around the stem. That’s how you know if a peach is ripe. You *don’t* squeeze it.).
I think now would be a good time to share with you what my favorite variety of peach is. Prince. Any of the Prince varieties are a-maz-ing: Sun Prince, Scarlet Prince, June Prince, July Prince, August Prince, Flame Prince…they’re all good. They have so much flavor.
The best way to eat a peach is outside in the shade on a sticky summer day. The peach needs to be juicy-so juicy that half the volume of your peach is running down your arm and making you even stickier than you were before, but in a more pleasant way.
The second-best way to eat a peach is in a peach cobbler. An oozey gooey peach cobbler that doesn’t mask the true flavors of the peaches but rather enhances them. And that is what this peach cobbler right here does. You may wish to add more sweetener, but I like the slightly acidic zing of a good peach to shine.
Dig in. And yes, you read right: this recipe takes leftover oatmeal. I was always at a loss for a good topping for cobblers/crisps. If I’m trying to keep it low-fat so I don’t have a fuel collision (carbs and fats in the same meal is a no-no if you’re trying to lose weight), I can’t use lots of butter. What do I use to make it stick together then? Well, cold oatmeal has amazing properties. And those properties will be showing up in a few other recipes eventually…I hate to waste things, what can I say?
I’m sure you could use this topping for other types of fruits as well.
You can find this recipe in my cookbook, Necessary Food.
- 8 cups ripe peaches, peeled and sliced
- 2 T lemon juice
- 1 cup water
- ½ tsp. glucomannan, heaping
- 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 tsp. maple extract
- ½ tsp. nutmeg
- ¼ tsp. salt
- 1½ tsp. cinnamon
- 2 cups leftover cooked old-fashioned oats, cold or cooled (cooked in the normal 1:2 ratio with double the amount of water as oats and salted to your taste; use gluten free oats if necessary)
- ½ cup old-fashioned oats (use gluten free oats if necessary)
- ½ tsp. salt
- 2 T Truvia or 1 T THM Super Sweet Blend
- 1½ tsp. cinnamon
- 1 tsp. baking powder
- ½ cup egg whites (the carton variety works great)
- ¼ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- Stir the sliced peaches and lemon juice together in a mixing bowl. In a separate bowl, whisk together all the other filling ingredients (sprinkle the glucomannan into the water while whisking to prevent clumping) and pour over the peaches. Stir to combine. Pour the peach mixture into a greased 9x13 inch glass baking dish.
- In a bowl, combine the topping ingredients and stir until everything is evenly mixed. Spread over the top of the peach layer (your fingers will work the best for this).
- Bake at 350 degrees F for 40 minutes or until the topping is baked all the way through and not mushy in the center.
- It's a good idea to let this cobbler sit for a little bit before serving to let the glucomannan thicken up.
If you're used to syrupy-sweet cobblers, you'll probably want to add some more sweetener. This cobbler lets the slight zing of a good peach shine through. I love it that way.
You can cut this recipe in half for an 8x8 inch baking dish (6-8 servings).
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.
I’m sure this would be really good with some vanilla ice cream on top…
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