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Vegetarian Recipes

Easy Peach Cobbler

This peach cobbler recipe has been a long time coming. If you’ve followed the blog for a while, you know that peaches are my favorite part of summer. I add them to salads, serve them with cheese, top them onto pizza, and, of course, devour them plain. Given all the peach recipes I’ve made over the years, it’s high time I shared a more classic, easy peach cobbler recipe.

Homemade peach cobbler can go in a few directions. Sometimes a sweet, cake-like batter surrounds the fruit, while other times a biscuit-like topping covers it. Still other times, a light, flaky dough dots the peaches. Because I’m a huge fan of fruit crisps, I opted for the third kind, sprinkling my peaches with crumbles of a simple, 7-ingredient cobbler topping.

Easy peach cobbler recipe

Because peak-season peaches are so sweet & juicy on their own, it doesn’t take much to transform them into a delicious dessert. This easy peach cobbler recipe calls for just 10 ingredients, and peaches are truly the star of the show. Since I’m a peach purist, I don’t sweeten them, simmer them, or peel them but I do drizzle them with a little lemon juice for brightness. I dot them with the topping – a mix of flour, sugar, cinnamon, salt, baking soda, and coconut oil – and serve it all with generous scoops of vanilla ice cream. Naturally sweet and brimming with peachy flavor, this one’s an essential late summer treat.

How to Make Peach Cobbler

Like most fruit crisps and crumbles, this cobbler recipe comes together with minimal effort. Here’s all you need to do:

  • Slice your peaches into eighths and layer them into the bottom of a greased 9×13 baking dish.
  • Drizzle them with lemon juice!
  • Stir together the topping ingredients until they combine to form a crumbly dough.
  • Sprinkle the dough over the peaches, and bake in a 400-degree oven until the topping is lightly golden brown and the peaches are juicy, about 30 minutes.
  • Scoop into bowls with vanilla ice cream, and dig in while it’s still warm. Enjoy!


Peach Cobbler Recipe Tips

As the ultimate peach fan, I’ve been making peach desserts for years. Here are my best tips for making one that’s pitch-perfect every time:

  • Get your peaches ahead of time. Whenever I go to the store looking for the perfect peach, the ones I find are always rock-hard or too mushy. If you want to make a great peach cobbler, buy your fruit a few days in advance and let it ripen on your counter. When the peaches are soft, you’re ready to bake! (After they ripen, you can also store them in the fridge for up to a few days.)
  • Err on the side of more fruit, not less. You want the peaches to cover the bottom of your pan completely, so overlap the slices as needed. As you can see in the photos above, I even have a double layer of fruit in some places!
  • Leave some clumps. Nothing beats a bite of peach cobbler with a big lump of golden brown, buttery dough, so don’t break up the cobbler topping too much as you sprinkle it over the fruit!
  • Serve with vanilla ice cream. I love all fruit desserts with a scoop of vanilla ice cream, but I especially recommend it here. This cobbler is still good on its own, but the ice cream gives it a delectable “peaches & cream” finish. If ice cream’s not your thing, a dollop of whipped cream or coconut cream would be excellent too.

Easy Peach Cobbler

Author: Jeanine Donofrio

Recipe type: Dessert

  • 6 large or 7 medium peaches, thinly sliced
  • 1½ teaspoons fresh lemon juice
  • ¾ cup all purpose flour
  • ¼ cup cane sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving
  1. Preheat the oven to 400°F and grease a 9×13-inch baking dish with coconut oil.
  2. Layer the peaches into the bottom of the baking dish and drizzle the lemon juice over the peaches.
  3. In a medium bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the coconut oil and vanilla and combine until the mixture forms a crumbly dough. Sprinkle over the peaches and bake for 30 minutes, or until the mixture is just lightly browned on top and the peaches are juicy.
  4. Serve warm with vanilla ice cream.
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Vegetarian Recipes


“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.


Serves 6


2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
fresh, torn basil


In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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