Peach Cobbler with Biscuit Topping
THM:E, no sugar added, low fat, gluten/nut free
Serves: 9
  • 4 c. chopped peaches (stoned and peeled)
  • 1-2 T. THM Super Sweet Blend (amount will vary based on sweetness of peaches)
  • 1 tsp. cinnamon
  • ½ tsp. vanilla extract
Biscuit Topping:
  1. I like to use a hamburger chopper to roughly chop my peaches and get the juices flowing. If using frozen peaches, thaw them, chop them, then drain them well. If they're pretty mushy (either from being frozen or from being overripe), I suggest adding ½ tsp. xanthan gum to the peach mixture to thicken it while baking. Sprinkle it over the peaches in a fine layer and stir quickly to prevent clumping.
  2. Add the Super Sweet Blend, cinnamon, and vanilla to the chopped peaches and stir to coat. Pour the mixture into a greased 8"x8" baking pan.
  3. Whisk the biscuit topping ingredients together until mixed well. Blob it on top of the peaches with a spoon, then spread it out evenly. You can sprinkle the top of the cobbler with additional Super Sweet Blend and cinnamon if you like.
  4. Bake the cobbler at 350* for 40 minutes or until a toothpick inserted into the biscuit topping comes out cleanly and the center feels done. Let the cobbler cool for 15 minutes before serving for best results. Refrigerate leftovers and enjoy them for breakfast with a lean protein source such as low-fat cottage cheese or Greek yogurt or some collagen in your morning tea.
  5. When cut into 9 servings, there are about 13g net carbs per serving between the peaches and oat flour used as carb sources.
*The coconut oil adds a very small amount of fat per serving but I like the texture it adds.
You can just grind old-fashioned or quick oats in a blender to make your own oat flour. Feel free to use your favorite locally-sourced low-glycemic sweetener to taste in place of the sweeteners I have listed here.
Recipe by Briana Thomas at