Peach cobbler with coconut sugar drop biscuits


This post was created in partnership with Bob's Red Mill.


I didn’t realize it until I started working on this recipe but there are a lot of ways to make cobbler. There’s the way that involves the fruit getting covered in a cake-like batter. The way that results in the fruit getting sandwiched between two layers of crust (sooo pie?). The way where the fruit gets sprinkled with crumbles of shaggy dough. And then there’s my favorite way: fruit topped with sizable drop biscuits.

I think this is the point where I admit that my first attempt at cobbler did not turn out so well. In fact, it was easily the worst thing I’ve ever made. I chalk a lot of that up to the fact that I was 1) a drop biscuit n00b and 2) slightly resistant to the traditional starch/sugar filling. Once I got the biscuits down - and once I got over my starch/sugar filling hangup - all was right in cobbler world and now I’m here with a delicious recipe for it. Which, by the way, is made 10x better with pillowy drop biscuits (team biscuit top cobbler for life).

But not just any drop biscuits - coconut sugar-sweetened drop biscuits which are, admittedly, the only sweet drop biscuits I’ve ever had but the only ones I ever want to have because remember how much I love coconut sugar? OF COURSE YOU DO. I used my go-to coconut sugar from Bob’s Red Mill because, you know, quality, consistency, etc.— all the things that make BRM #1 in my book (there’s a reason their products line the shelves of nearly every baking aisle across the country, and it has everything to do with the fact that their natural food products are about three steps above the rest). In addition to using BRM’s coconut sugar, I’ve also used a handful of their other ingredients to help bring this cobbler to life. Their almond flour, gluten free 1-to-1 baking flour, and oat flour are all staples in my pantry, and I relied on a combination of these flours when developing the recipe for the biscuits. I wanted a biscuit that was hearty but relatively light, and the blend of aforementioned flours allowed me to achieve what I consider to be a near perfect gluten free (and vegan) drop biscuit.

So, I should probably warn you that there is a downside to this recipe. And it’s that the cobbler is best eaten the same day it’s baked. If you can’t eat it same day, you need to plan on polishing it off within 24 hours (and even then it’s not going to be as delicious as if you had consumed the entirety of it straight away). I guess what I’m saying is you should make this cobbler then use it as en excuse to invite some friends over for an (almost) end-of-summer cobbler party. 🎉🥳

Or you could just halve the recipe. That would work, too.


Notes: If you’d rather use nectarines, apricots, or any other stone fruit - have at it. I don’t peel my peaches but if you want to peel yours, you totally can. If your peaches are super juicy, stick with one tablespoon of lemon juice; on the dry side, go for two. Similar approach with the potato starch - juicy peaches = two tablespoons; dry peaches = one. My go-to neutral oil is grapeseed oil (or safflower seed), but feel free to use any other neutral oil you have on hand. Coconut oil would be lovely in this but someone (NOT ME) in our home is trying to watch their saturated fat intake sooo I’ve been trying to lay off ingredients with loads of saturated fat. ;)

This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).


Peach filling
5-6 (~2 pounds) ripe peaches, pitted and cut into chunks
1-2 tablespoon (12-24g) fresh-squeezed lemon juice
2 tablespoons (22g) Bob’s Red Mill
coconut sugar
1-2 tablespoons (10-20g) Bob’s Red Mill
potato starch
Pinch of vanilla bean powder
Pinch of sea salt flakes

Coconut sugar drop biscuits
1 cup (110g) Bob’s Red Mill almond flour
1/2 cup (70g) Bob’s Red Mill
gluten free 1-to-1 baking flour
1/2 cup (55g) Bob’s Red Mill
oat flour
1/2 cup (80g) Bob’s Red Mill
coconut sugar
2 teaspoons (8g) Bob’s Red Mill
baking powder
1 teaspoon (5g) fine sea salt
6 tablespoons (72g) grapeseed oil
1/4 cup (55g) unsweetened almond milk

Preheat oven to 350˚F. Add the peach chunks to an 8x12 baking pan (or pan of similar size) then toss with lemon juice; set aside. In a small mixing bowl, whisk together the sugar, starch, vanilla bean powder, and sea salt. Pour sugar mixture over peaches then toss to evenly coat; set aside.

In a large mixing bowl, whisk together the flours, sugar, baking powder, and sea salt. Drizzle the oil over top and mix with the whisk (or your hands) until the mixture resembles coarse meal with some larger clumps. Create a well in the center then pour in the milk; fold with a spatula until completely combined. Using a 1/4 cup stainless steel scoop, drop six heaping scoops of biscuit dough over the peaches (depending on how juicy your peaches are, you may want to give them a toss before topping). Bake at 350˚F for 32-36 minutes, just until the tops of the biscuits start to brown. Allow to cool for 10-15 minutes then serve while warm - as is or alongside a scoop of ice cream (or topped with coconut whipped cream). I do not recommend saving leftovers for longer than 24 hours as the biscuits will start to turn soggy. If you must, loosely cover the pan and chuck it in the fridge; reheat as necessary (oh, and please don’t email me complaining about two day old soggy cobbler because I WARNED YOU).

Yield: 6 servings