Breakfast Peach Cobbler

We all eat dessert for breakfast… we may pretend not to OR justify the fact that “its just a bite” so its ok OR maybe you just go ahead and go for it and proudly eat those sweets for breakfast! Well, now it doesn’t matter what level of dessert-eating-guilt you currently have because this Peach Cobbler is Breakfast Approved!

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There is nothing not to love about your traditional peach cobbler… it’s loaded with fresh juicy peaches, it has a slightly crunchy but then super soft biscuit top, and it is perfect for serving with a scoop of vanilla ice cream! BUT, I really love the taste of something sweet and baked and warm and delicious in the morning and a traditional cobbler has quite a bit of butter – which is not the best choice to start a healthy day with. I also am not a fan of cutting in cold butter (too much work – especially first thing in the morning) – so this recipe take advantage of melted butter to make it even easier! SO… just by making a few simple swaps, this cobbler is as delicious as any “traditional” cobbler but is totally breakfast appropriate; without the guilt you might otherwise experience, and when you add yogurt (instead of ice cream) you are also getting a serving of dairy for breakfast too!

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I mentioned I love fresh fruit, correct? The peaches in this cobber came from the Peach Trees in our very own back yard! When we bought this house two years ago, the former owners had some fruit trees in the back yard (score; we were planning to plant some)! This is the first year we got usable peaches, so we are pretty excited. The one apple tree has about a dozen miserable looking pieces of fruit and the other tree has absolutely nothing – we still want to plant another apple and probably a pear tree – but it’s going to be a few years for fruit from any of those (just something to look forward to with Baby Chef as she grows)

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Breakfast Peach Cobbler
Prep time
Cook time
Total time
Serves: 6 - 8
  • Peaches (about 10 cups - give or take)
  • 1 tsp corn starch
  • ½ tsp cinnamon
  • 1 tsp lemon juice
  • ¼ cup brown sugar

  • 1½ cups flour
  • 1 cup old fashioned oats
  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 Tbs butter
  • 1 Tbs coconut oil
  • 1 Tbs Tour Cream
  • ½ cup milk
  1. Peel all peaches (blanch them or peel by hand or leave some skins on - whatever your preference is, I personally don't mind some peach skin. Then chunk all peaches (chunks are better than slices)

  2. Mix chunked up peaches with cornstarch, cinnamon, lemon juice, and brown sugar. Pour this mixture into a greased 9x13 baking dish.

  3. Place the peaches into a preheated 350 degree oven for about 10 minutes while you prepare your topping.

  4. To mix your topping, first combine all of your dry ingredients (flour, oats, sugar, baking powder, baking soda, & salt)

  5. Melt together your butter & oil. Mix this into your dry ingredients for super big crumbs. Add in your milk & sour cream to create a dough.

  6. Remove your Peaches from the oven and scoop spoonfuls of your dough on top of the peaches. Don't worry about covering the whole thing, and feel free to not use it all if you like a little less topping.

  7. Bake at 350 degrees for 40-45 minutes until your edges are just starting to brown and you have a nice crisp top.

  8. Allow to cool for about 10 minutes so you don't lose all you juices. Top with a scoop of yogurt for a complete breakfast
* feel free to adjust the amount of butter/oil/cream to whatever you like - just as long as the amount of liquid that goes in at the end of basically the same!

* the topping might be a bit too thick for some, so feel free to not use all of it - your preference!

* this tastes best right out of the oven, but also is amazing room temperature (or reheated) throughout the week



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Grilled Peach & Mozzarella Caprese

NOTE – if you are looking for another nontraditional way to use some great Summer Peaches… try Caprese Stacks on the Grill!!


roasted tomato soup

Five Years Ago Today…. Roasted Tomato Soup (take your “traditional” tomato soup to the next level by roasting the Tomatoes first)


cheese stuffed tomato

Six Years Ago Today… Fresh Goat-Cheese Stuffed Tomatoes (this works on ANY type of tomato, although this year I have heirloom “stuffing tomatoes” in our garden again, and the insides just come right out and you are left with a super hearty tomato shell and you can treat them just like you would a stuffed pepper; I’m not sure why these tomatoes aren’t coming back to the mainstream; they rock!)



And I leave you with this, Today’s Question of the Day… What level of “dessert for breakfast” denial are you in?


Breakfast Peach Cobbler — 6 Comments

  1. The oatmeal topping part makes this dish healthy and so delicious. I wanted to eat the whole casserole dish, myself!

  2. Sounds delicious and thrilled that you have time to cook, I know how happy it really does make you!!