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Diabetic Friendly Peach Cobbler Recipe with Fresh Peaches featured image

Diabetic Friendly Peach Cobbler Recipe with Fresh Peaches

A Diabetic Friendly Peach Cobbler can taste like real dessert, not a compromise, if you build the recipe around fresh fruit and smart sweetness instead...
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 6 cups fresh peaches sliced (about 6–7 medium peaches, peeled or unpeeled)
  • 3 tbsp granulated sugar substitute such as erythritol or monk fruit blend, divided
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 2 tbsp cornstarch
  • 1 cup almond flour
  • 1/3 cup whole wheat flour or oat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt for topping
  • 2 tbsp granulated sugar substitute for topping
  • 1/2 cup plain unsweetened Greek yogurt
  • 3 tbsp neutral oil or melted unsalted butter
  • 2 –3 tbsp unsweetened almond milk or low-fat milk as needed
  • 1 tbsp melted butter or oil for brushing the top (optional)

Method
 

  1. Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish and set aside.
  2. In a large bowl, combine the sliced peaches, 1 1/2 tablespoons sugar substitute, lemon juice, vanilla, cinnamon, nutmeg, and 1/4 teaspoon salt. Toss gently to coat.
  3. Sprinkle the cornstarch over the peach mixture and toss again until the slices are evenly coated and no dry cornstarch remains.
  4. Transfer the peaches and all accumulated juices to the prepared baking dish, spreading them into an even layer. Set aside while you prepare the topping.
  5. In a medium bowl, whisk together the almond flour, whole wheat or oat flour, baking powder, 1/4 teaspoon salt, and 2 tablespoons sugar substitute.
  6. Add the Greek yogurt and 3 tablespoons oil or melted butter to the dry ingredients. Stir until a thick, slightly sticky dough forms.
  7. Add 2 tablespoons of almond milk or low-fat milk and stir; if the dough seems very stiff or dry, add up to 1 additional tablespoon milk, just until it is soft and spoonable but not runny.
  8. Using a spoon or small scoop, drop portions of the topping dough over the peaches, leaving small gaps so steam can escape and juices can bubble through.
  9. If desired, lightly brush the tops of the dough mounds with 1 tablespoon melted butter or oil to encourage browning.
  10. Bake the cobbler at 375°F for 30–35 minutes, or until the peaches are bubbling around the edges and the topping is golden brown and cooked through in the center.
  11. Remove from the oven and let the cobbler rest for at least 10–15 minutes to allow the juices to thicken slightly before serving.
  12. Serve warm, optionally with a spoonful of plain unsweetened Greek yogurt or a small scoop of sugar-free vanilla ice cream.

Notes

Taste your peaches before mixing; if they are very tart, add up to 1–2 extra teaspoons sugar substitute to the filling.
Leaving the peach skins on adds fiber and color; peel them if you prefer a softer, more classic filling.
For a slightly crisper topping, bake on the middle-upper rack and brush the dough with a thin layer of melted butter or oil.
The cobbler can be baked a few hours ahead; reheat individual portions in a low oven or microwave until just warm.
Store leftovers covered in the refrigerator for up to 3 days; the topping will soften but the flavors will deepen.