What do you do with a jar full of granola and 3 lbs of perfectly ripe peaches from the CSA? Um, make peach cobbler, of course!
We had kind of a tough time finishing our peaches from the CSA last week. Many of them over ripened quickly, so I put them in the fridge to help them last longer. This, however, did not work out well because refrigeration robs peaches of their flavor. And no one likes a mushy, flavorless peach. To avoid making the same mistake, I opted to take my three pounds of peaches and bake them into a cobbler.
Traditionally, any cobbler would be topped with a sugar, flour, butter, and oats. Not exactly the kind of topping I want. So, what could I possibly use to substitute…and then it came to me. The granola from last week was crunchy, sweet and its flavor profile already reminded me of cobbler topping. Only problem…my husband had already eaten the entire batch. So, I whipped up another batch, this time skipping the dried fruit, and added it directly to the top of my cut peaches before they went into the oven. The result? A mighty fine peach cobbler, if I do say so myself!
- 3 lbs fresh peaches, cut into bite sized pieces
- 2 cups grain free granola
- 2 tbsp butter (grass fed if possible)
- A drizzle of honey
- Pinch of salt
- Preheat oven to 325°
- Pit and cut peaches into bite sized chunks
- Lightly drizzle honey and sprinkle salt over tops of peaches
- Press granola over the top of the peaches
- Place small pats of butter over the top of the granola
- Cover with foil and bake 50-60 min, or until peaches are soft
**Depending on your peaches, this can be a very juicy cobbler as there is no flour or oat to suck up the cooking liquid. Personally, I just drink the liquid left in the bottom of my bowl…
Try this on its own as a breakfast treat, or or an absolutely decadent dessert, serve warm with a scoop of vanilla coconut ice cream or a dollop of fresh made whipped cream sweetened with a hint of maple syrup.