A lightened-up twist on a classic summer dessert! This healthy peach cobbler is made with juicy fresh peaches, a warm cinnamon-spiced whole grain topping, and just the right amount of sweetness.
If there’s one summer dessert I never get tired of, it’s peach cobbler. I’ve been wanting to create a healthier version for a while now, and after a few test runs (and plenty of taste-testing!), I finally nailed it. I can’t wait for you to try this one—I think you’re going to be obsessed!
Why You Gotta Try This One
This healthy peach cobbler has everything I love about the classic—sweet, juicy peaches and a golden, biscuit-like topping—but with a better-for-you twist. Instead of loads of white sugar, butter, and refined flour, this version is naturally sweetened, made with less added sugar and butter, and uses whole wheat pastry flour for a wholesome base.
It’s the kind of recipe that feels special but is so easy to make. No peeling peaches, no fancy steps—just toss everything together and bake. The filling comes together fast, and the topping bakes up soft and fluffy with just the right crisp around the edges.
It’s perfect for using up fresh, ripe peaches during the summer months and always a hit at cookouts, potlucks, or quiet nights at home. This one’s a keeper!
Ingredients Needed
- fresh peaches – the star of the show! No need to peel them unless you want to. Just slice and toss. I love using ripe, in-season peaches because they’re naturally sweet and juicy, which makes for the most delicious, bubbly filling.
- coconut sugar – adds a deep, caramel-y sweetness that pairs beautifully with the peaches. It’s my go-to for a refined sugar-free option, but cane sugar works too if that’s what you’ve got on hand.
- lemon juice – just a splash to brighten everything up and balance the sweetness. It really makes the peaches pop!
- arrowroot powder or cornstarch – helps thicken the peach filling so it’s not too runny. Arrowroot is a little more natural and works great in fruit desserts like this.
- whole wheat pastry flour or all-purpose flour – this gives the topping its soft, cake-like texture. I love using whole wheat pastry flour for a more wholesome twist without sacrificing fluffiness.
- unsweetened almond milk – keeps the topping moist and light. I usually use unsweetened almond milk, but any milk you have will work here—even dairy.
- melted butter or coconut oil – adds richness and helps the topping turn golden and slightly crisp. Use what you love or have on hand—I’ve tested it both ways and they’re equally delicious.
Find the full ingredient list with measurements in the recipe card below.
Make It Your Own
- Make it gluten-free: A 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur) should work perfectly here. I haven’t tested it with almond or oat flour yet, but I bet it would be delicious! Let me know in the comments if you give it a try.
- Add a little crunch: Sprinkle chopped nuts like pecans or sliced almonds on top of the batter before baking for a little extra texture.
- Swap the fruit: This recipe also works well with nectarines, plums, or a mix of stone fruits. You can even throw in a handful of blueberries or raspberries for a fun twist.
How to Make Healthy Peach Cobbler
Step 1: Toss sliced peaches with maple syrup, lemon juice, and arrowroot powder.
Step 2: Stir together the dry ingredients for the topping.
Step 3: Add almond milk, melted coconut oil (or butter), and vanilla. Mix until just combined.
Step 4: Pour peach filling into the prepared baking dish.
Step 5: Spoon the topping over the peaches. Bake for 35–40 minutes, until bubbly and golden.
Step 6: Let cool for 10–15 minutes. Serve warm with Greek yogurt or whipped coconut cream, if you’d like!
Brittany’s Recipe Tips!
- Don’t skip thickening the filling: Arrowroot powder or cornstarch is key here. Without it, the peach juices can get too runny and make the topping soggy.
- Slice the peaches evenly: Thick slices won’t soften properly. Aim for thin, even slices so they bake down nicely and soak up all that juicy flavor.
- Let the batter sit for a minute or two: After mixing the topping, give it a minute to rest. This helps the flour absorb the liquid and gives you a softer, more cohesive texture.
- Spread the topping gently: This is a loose batter, not a dough, so dollop it over the peaches and spread it gently—no pressing down! It’ll puff up and spread as it bakes.
How to Store Peach Cobbler
Let the cobbler cool completely before storing. Cover the dish or transfer leftovers to an airtight container and refrigerate for up to 4 days.
You can totally enjoy it cold, but I like reheating a portion in the oven or toaster oven at 350°F for about 10 minutes—just until it’s warmed through and the topping gets a little crisp again.
How to Serve Healthy Peach Cobbler
This cobbler is best served warm straight from the oven when the peaches are bubbly and the topping is crisp. Here are a few delicious ways to serve it:
- Top it off with a scoop of Greek yogurt or blended cottage cheese for a protein boost, or go classic with vanilla ice cream (dairy or non-dairy both work great).
- Add a dollop of whipped coconut cream or a spoonful of whipped cream for a little extra indulgence.
- Sprinkle on a few chopped nuts (like pecans or almonds) for crunch.
- Feeling fancy? Drizzle a little maple syrup or honey over the top before serving.
Frequently Asked Questions
Nope, no need to peel the peaches, unless you really want to! The peach skins soften up as the cobbler bakes, and they add a little extra texture and fiber.
Yes! You can use frozen peach slices and there’s no need to thaw them first. Just keep in mind that frozen peaches may release a bit more liquid, so you might want to add an extra tablespoon of arrowroot or cornstarch to help thicken the filling.
You can prep the filling and topping separately and store them in the fridge for a few hours before baking. For best texture, I recommend baking just before serving. Leftovers are also great reheated!
Freezing isn’t the best option for this recipe because the topping tends to get a bit soggy after thawing and reheating. If you do want to freeze it, I recommend freezing the unbaked cobbler (peach filling and topping stored separately) and baking it fresh when you’re ready.
