Sweet, juicy spiced peaches topped with healthy homemade biscuits. Naturally sweetened with honey and coconut sugar, this guilt-free dessert will make the perfect ending to a summertime meal.
I love any dessert that has fruit in it. I will always choose a fruit dessert over chocolate or peanut butter desserts, always. Thanks to our weekly CSA pickup we have had lots of fresh peaches in the kitchen. Our family goes through fresh fruit so quick, but I knew I wanted to make a peach dessert. So I hid several ripe peaches 😉
When I think of a dessert that contains peaches the first one that comes to mind is peach cobbler. Warm sweet peaches covered by fluffy biscuits, what’s not to love?! I cut out the butter and sweetened the dish with honey and coconut sugar. The family gobbled it up and requested it the next night. Top it with vanilla ice cream, whip cream, or serve it on its own. Peach cobbler makes for a tasty summertime dessert and this lightened up version makes it guilt-free!
Tidbits
Peaches– Fresh or frozen will work! If using frozen peaches, defrost the peaches (leaving the juices) before mixing with the other ingredients. I cut my peaches into 1-inch cubes to make it easier to eat, but if you prefer slices go for it! Peel or don’t peel the peaches, either will work just fine! I do not peel my peaches because it’s one less step and we don’t mind the skin. To be honest, you can’t really tell it’s there 🙂
Biscuit topping– Traditional peach cobbler topping calls for lots of butter, typically a whole stick. To lighten this recipe, I use applesauce and Greek yogurt to help keep the biscuits fluffy and moist. Also, I use the same bowl that I mixed the peaches in to make the biscuits. The dough will pick up any excess peach juice and spices that are left behind in the bowl. It makes clean up a breeze!
Peach Cobbler {Lightened Up!}
biscuits. Naturally sweetened with honey and coconut sugar, this guilt-free
dessert will make the perfect ending to a summertime meal.
Ingredients
Peach Filling-
- 5 medium ripe peaches pitted and cut into 1 inch cubes, peeled or unpeeled, approximately 6 cups
- 2 tablespoons coconut sugar
- ½ tablespoon arrowroot powder
- ½ tablespoon lemon juice
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of salt
Biscuit Topping-
- 1 cup white whole wheat flour
- 2 tablespoons coconut sugar
- 2 tablespoons honey
- ¾ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsweetened applesauce
- ¼ cup Greek yogurt plain
Instructions
- Preheat oven to 350F. Lightly coat an 8-inch or 9-inch square pan or 1.5-quart baking dish with cooking spray or melted coconut oil.
- In a medium bowl, toss together the peaches, 2 tablespoons of coconut sugar, arrowroot, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt.
- Spoon peach filling and juice into the prepared baking dish and bake for 10 minutes. Remove from the oven and set aside. Leave the oven on (350F).
- While the peaches are baking, prepare the biscuit topping. Using the same medium bowl (uncleaned, you want to use any peach juice that was left behind) combined all of the biscuit ingredients. The dough will be slightly sticky. Take a heaping spoonful of the dough and gently flatten out the dough using your hands. Place the dough disc on top of the peach filling. The dough will not completely cover the entire pan, there will be exposed peach filling.
- Bake for an additional 35-40 minutes, or until the biscuit is golden brown and an inserted toothpick of the center of the biscuit comes out clean and the peach filling is bubbling.
- Let it sit for 5-10 minutes before serving.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days.