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Cobbler is a great way to use very ripe fruits, and it is a faster way to produce a really tasty dessert than pie. After all, most of the time and effort in homemade pie is the crust, and you don’t have to do that here. This particular recipe is for peach cobbler, but you can cobble (do I get to use that word that way? I think so :D) just about any fruit. Just tweak spices and amounts of additional liquid to suit the fruit you’re using. In fact, speaking of liquid, you may have to increase or decrease the amount of addiional fluid on any cobbler recipe if your fruit is unusually juicy or unusually dry for the type (i.e. dry end of season peaches often require a little more liquid than really ripe ones). Making cobbler works best with soft and juicy fruits like peaches, though. Berries of all kinds also work well…though come to think of it, I don’t think I’ve ever had strawberry cobbler. Mixed berry is good, though, as is blueberry. Apple cobbler works okay, but it usually takes more additional liquid. I wouldn’t try traditional citrus, as those have way too much liquid and the citrus flavor does not suit cobbler.

You may be wondering why peach cobbler is turning up on this blog in the dead of winter when peaches, if I could get them, would be way out of season and rather flavorless and dry. Well, the other wonderful thing about cobbler filling is that you can freeze it…as I did with the filling in the cobbler pictured here. You just make the filling and, instead of putting it in a pan to top and bake, you let it cool and freeze it. Thaw and pour into the pan, put on topping, and bake! Then you can have a taste of fall or spring (depending on your filling :D) in the dead of winter without suffering through either very expensive or very inadequate produce.

I personally love cobbler topping, which is rather like sweet drop-biscuit dough. There are other ways to top a cobbler, some of which are more like pie or crisp toppings, covering the entire top in a smooth layer. I like the “topping continents” effect of this one, and the biscuity-ness soaks up some juices as it cooks, and the whole deal is just tasty :D. So, this is my favorite way to make cobbler, and I hope you like it too!

Peach Cobbler



  • 1/2 cup + 2 TBS 100% apple juice
  • 1 TBS cornstarch
  • 4 cups fresh peach slices (if you’re using presliced frozen fruit or berries, check to make sure that no sugar was added to them)
  • 1 tsp Truvia (or to taste. You may not want more sweetener, or you may want a bit more. Remember that Truvia is very strong when you’re increasing the sweetness, though.)
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice


  • 3 TBS butter (substitute margarine or shortening if you must 🙁 )
  • 1 cup unbleached flour
  • 2 tsp baking stevia (or 1 tsp Truvia if you don’t have baking stevia on hand)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk


1. Combine peach slices, 1/2 cup apple juice, Truvia, lemon juice, and cinnamon. Mix well, cover, and bring to a boil. Reduce heat and simmer, stirring regularly, for about 10 minutes, until well combined and juicy.

2. Whisk the cornstarch with the remaining 2 TBS of apple juice and add to the peach mixture. Cook and stir constantly until thickened into a syrup.

3. Remove from heat and let cool while you make the topping.

4. In a small mixing bowl, combine the flour, baking stevia, baking powder, and salt. Mix.

5. Cut in the butter unti the mixture looks like fine crumbs. (This is best done with a pastry cutter).

6. Add the milk to the crumbly mixture and stir until well combined.

7. Pour the peach mixture into a greased 8×8 in. pan. Drop dough by spoonfuls (a little flattened out) on to the top of the peaches.

8. Bake in an oven preheated to 400 degrees Fahrenheit for 25-30 minutes or until the topping is nicely golden brown.

Best served with a little homemade whipped cream (just beat heavy cream until nice and puffy; add a little Truvia if you wish) or some vanilla ice cream, but it is tasty all on its own too! Enjoy!