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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 pin this recipe from my Desserts board here.
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).
Suggested Products:
- Glucomannan
- THM Pure Stevia Extract Powder and Super Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Truvia
I’m sure this would be really good with some vanilla ice cream on top…
Have you ever tried frozen peaches?
Should I thaw and drain them well?
I love your recipes, thank you for all the hard work you put into your website!
Because I’m so overprepared, I actually have a note about that in the recipe. Bahaha… 😛 “I tested this recipe using fresh peaches, but I’m sure it could also be made with frozen ones. Thaw them beforehand and expect your dessert to be slightly runnier.”
I made it this morning, and it was very delicious!!!!! I love peach cobbler, so I am glad that I can enjoy a THM version of it. Thanks!
Hi There….
We love, love, love your recipes. We can’t always get fresh peaches. Would canned peaches worked if they are packed in water?
That should be fine; just drain them well and maybe add a little extra glucomannan. 🙂 Have you seen my new peach cobbler recipe? It has a yummy biscuit-like topping on it: https://www.briana-thomas.com/peach-cobbler-with-biscuit-topping/
Hey Briana! I’ve been following THM since April 1, 2017. After visiting Ohio’s Amish country and buying a ton of peaches–eating them as quickly as the plan would allow–I realized I needed to make a peach cobbler before my fresh peaches faded. I was so excited that you had one here, and then I was SO delighted to click all your links about the peach stand and find that it was the exact one we bought our stock from! Big Smiles all around! The cobbler was delicious! Thanks so much! I love texting pictures of my food to my friends and telling them, “Poor, poor me on my new diet…”
Oh neat! I’m actually up here in Holmes County as of yesterday and will be here for two weeks working at The Peach Barn. Looking forward to eating many fresh, juicy peaches!
I see you use “maple extract ” in the recipe. Where do you get your extract? I have looked everywhere for maple extract instead of maple “flavoring ” but find none in any stores. Some the labels say maple extract flavoring but have no maple listed in the ingredients. I’m trying to avoid all the extra additives.
Thanks.
I actually just use Watkin’s brand, which says “maple extract flavoring”.
I have some home canned peaches using stevia for sweetener. I think I might try this, but without adding water, use the juices from the jar.
I bet that would work just fine!
I came back to report that it did work well using home canned (with stevia) peaches and did not add water. Thanks!
Wonderful! Thanks so much!
Any idea how I could substitute canned peaches (sweetened with stevia) in this recipe?
I’m guessing that you could substitute canned peaches (well drained) into this recipe, but it’ll probably be a little wetter than my version (since the peaches are more broken down already).
Well, I made it with stevia-sweetened canned peaches, drained well. I used juice from the drained peaches instead of the water. And I didn’t need the lemon juice because that was used in the canning process too. I am happy to say IT WORKED!! My family loved it! 😀 Thanks for the recipe.
Wonderful! Thanks so much for letting me know!
Have you tried the new sweet blend? Hoping I can switch as my kids have a keen sense of taste for the stevia;)
You mean the Gentle Sweet? I haven’t tried it yet, but I’ve heard lots of good reviews on it!
Does the topping get crispy by chance?
I wouldn’t call it crispy, but it’s not soggy either. Just kind of like regular cobbler, I would say.
This is also yummy with cherries….just so you know! I skipped the maple flavoring, but otherwise followed the recipe pretty much as is. Even my non-THM children loved it (with vanilla ice cream!). Thanks for all your delicious recipes and hard work!
Great idea!
I wanted to make some of your recipes and went to the store to purchase the ingredients however I inadvertently boy oat bran instead of the oat fiber you often use. I now have a bag of oat bran. Do you have any recipes that I can use this bag up.
No, I don’t, I’m afraid. I’ve never tried oat bran, and I’m not sure if it’s allowed on the healthy eating plan I follow (Trim Healthy Mama). Sorry I can’t be of more help!
Needing to get them used up, I substituted pears for the peaches. According to Harvard Health glycemic chart, pears are lower on g/l and g/i than both apples and peaches–a pleasant surprise to me. Anyway, I kept all other ingredients the same. It was so delicious! I never would have thought to mix cooked and dry oats. Great idea for helping the topping stick together. Thank you for coming up with such a great E dessert recipe– a winner and a keeper!!
Awesome! Thanks so much for letting me know how you did it – and that it turned out. 🙂
So glad to see this comment about pears – We have about 200 lbs of pears and am trying to find good THM friendly ways to use them up!! Thank you
Your recipes look great! I am not following the Trim Healthy diet but like the sugar free and low fat substitutions I see at sites like yours. One question: What is glucomannan and where can I get it? :D. Thanks!
Awesome! I’m so glad you can use the recipes. Glucomannan is a natural thickening agent made from the konjac root. It’s a free food-no fats, no carbs, no nothin’. I have a link to it under the recipe; I’ve never seen it in a store, so I think you probably have to order it online. I’ve heard that xanthan gum and glucomannan can be used interchangeably, but I’ve never tried xanthan gum.