Buttery, golden, and bubbling with a sweet cinnamon-peach filling, this whole wheat peach cobbler is everything you look for in a nostalgic summer dessert.
Nothing says summer like a bowl of peach cobbler with a scoop of vanilla ice cream on top. This easy peach cobbler recipe utilizes whole grains to give a boost of nutrition and flavor.
It reminds me a bit of my whole wheat Dutch baby pancake. Although this is not a custard, it’s a similar process and taste. Both recipes are SO easy. It is the perfect dessert to utilize fresh, ripe peaches.
Serve with vanilla raw milk ice cream or a dollop of homemade whipped cream.
Why You’ll Love This Recipe
Classic Old Fashioned Peach Cobbler – Juicy peaches and a buttery crumble work together to bring the texture and flavors we know and love in a cobbler.
A Perfect Combo of Flavors – While there is nothing wrong with using all purpose flour for a cobbler, this whole wheat version brings a whole lot more flavor. The nutty undertones compliment the sweet peaches in a way that all purpose just can’t compete with.
Simple – Throw this dessert together quickly for an impromptu backyard get together.
Ingredients
Flour – I used soft white whole wheat flour, but I have also used hard white wheat in the past. Either works great! And if you are not ready to mill your own grains at home, you can use store-bought whole wheat as well.
Peaches – I typically only make this when we are in peak peach season. So I use fresh peach slices. But you can use frozen or canned, see my tips in the FAQ section below.
Brown Sugar – I prefer to toss my peaches in brown sugar for the flavor. However, you can use maple syrup, honey, or even coconut sugar.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whole Wheat Peach Cobbler
Step 1: Preheat the oven to 350 degrees Fahrenheit. In the meantime, slice the peaches into quarters. Place sliced peaches and brown sugar in a small bowl. Mix together and set aside.
Step 2: Once the oven is preheated, add butter to 9″ x 13″ pan and place it in the oven until melted.
Step 3: Mix the dry ingredients in a large bowl.
Step 4: Add milk and whisk. Set aside.
Step 5: Pour batter over the melted butter in the 9″ x 13″ pan. Place peaches on top of the batter in an even layer.
Step 6: Bake for 40 to 45 minutes until golden brown.
Tips
- It is totally up to you if you want to peel the peaches. I decided not to, and it was delicious!
- Make a sourdough version if you prefer. Just follow my sourdough peach cobbler recipe and sub the all purpose flour with whole wheat one-to-one. You can even use a sourdough starter fed with fresh milled flour, too.
- If desired, you can add a teaspoon or two of lemon juice to the peach and sugar mixture to help bring out the flavor.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Recipe FAQs
After it is cooled, place any leftovers in an airtight container and store in the fridge for up to 4 days.
Fresh fruit is always going to taste better. That said, frozen peaches will work. I would recommend thawing the peaches first and removing any excess moisture. If your peaches do not thaw to room temperature, you may need to bake the cobbler slightly longer.
Yes! If using canned peaches in this recipe, drain the liquid before adding. If the peaches are already sweetened, you do not have to add the additional brown sugar.
More Fresh Milled Recipes from the Farmhouse
- Whole Wheat Crumpets
- Whole Wheat Pie Crust with Butter
- Whole Wheat Strawberry Shortcake With Freshly Milled Flour
- Whole Wheat Blueberry Muffins with Freshly Milled Flour
- Whole Wheat Cinnamon Rolls With Freshly Milled Flour
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Peach Cobbler with Freshly Milled Flour
Equipment
- 1 9" x 13" pan
Ingredients
- 1 cup whole wheat flour, 140 grams
- 1 cup milk, 183 grams
- ½ cup butter, 113 grams
- ¾ cup cane sugar, 144 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt, 3 grams
- 4 cups peaches, quartered
- ½ cup brown sugar, 110 grams
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In the meantime, slice the peaches into quarters. Place sliced peaches in a small bowl, and set aside.
- Once the oven is preheated, add butter to 9″ x 13″ pan and place it in the oven until melted.
- Mix the dry ingredients in a large bowl.
- Add milk and whisk. Set aside.
- Add brown sugar to the bowl of peaches. Mix together.
- Pour batter over the melted butter in the 9″ x 13″ pan.
- Place peaches on top of the batter in an even layer.
- Bake for 40 to 45 minutes until golden brown.
Notes
- It is totally up to you if you want to peel the peaches. I decided not to, and it was delicious!
- Make a sourdough version if you prefer. Just follow my sourdough peach cobbler recipe and sub the all purpose flour with whole wheat one-to-one. You can even use a sourdough starter fed with fresh milled flour, too.
- If desired, you can add a teaspoon or two of lemon juice to the peach and sugar mixture to help bring out the flavor.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
