Peach Cobbler


I love many fruits, but I think my favorite has to be the peach. It probably goes back to that day when I was about three or four years old, when my grandfather picked me up way over his head so I could reach a sun-ripened peach in his backyard tree and pick it. My grandmother peeled, pitted, and sliced this peach and covered it with sugar and evaporated milk. It was just the best thing I had ever eaten.

And so even though I eat a very low carb diet (more about that coming soon), every summer I have to eat a peach. This year I bought a peach and let it sit on my kitchen island for a week until it’s fragrance called to me. And then I made peach cobbler.

Now I also want to mention that I make a point to make desserts in individual small portions. Instead of making a whole pan of peach cobbler, I made two 1/2 cup ramekins, each one containing half of the peach. This really is a proper portion to enjoy something sweet without spiking blood sugar badly (of course, the amount depends on your own individual body).

A “cobbler” is called a cobbler because originally it had a biscuit topping on the fresh fruit. The biscuits are usually dropped onto the fruit in small spoonfuls or round cutouts, giving it the appearance of a cobbled road. Hence the name. But cobblers are now also made with cake batter or cookie dough on top and are still called cobblers, so I think mine qualifies. With almond flour crumble on top, it looks like a cobbled street.

I’ve included the flavors of peach cobbler—peaches, butter, cinnamon—with a gluten-free topping.

I just took the photo and ate one, still warm out of the oven with a glass of iced jasmine green tea. Mmmmmmmmm! Tastes like a peach with just a bit of sweet and cinnamon and crust. And just the right amount. Wow. Summer 🙂

Peach Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 ripe peach
  • 1 recipe Pie Crust Crumble
  • 2 tablespoons butter
  • 1 teaspoon coconut sugar (or other sweetener you like)
  • 2 pinches cinnamon
  1. Preheat oven to 350 degrees F.
  2. Make the Pie Crust Crumble and set aside.
  3. Peel and pit the peach and cut it into bite sized pieces.
  4. Divide the peach pieces between two ½ cup ramekins.
  5. Top each with 1 tablespoon butter.
  6. Add a pinch of cinnamon.
  7. Sprinkle each with ½ teaspoon coconut sugar.
  8. Crumble pieces of raw Pie Crust Crumble on top.
  9. Bake for 15-20 minutes, until peaches are bubbling and the crumble is crisp.
  10. Serve warm with cream, whipped cream, ice cream, or plain.