Wholesome Whole Wheat Summer Peach Cobbler

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Not only is this cobbler delicious, it’s easy to put together and incorporates some Hodgson Mill Whole Wheat Pastry Flour. Whole wheat pastry flour has a fine texture, so I chose to use it versus regular whole wheat in order to keep the cobbler topping light and fluffy. In a pinch, Hodgson Mill Whole Wheat Flour would be a good substitute. Why whole wheat in your cobbler? Why not? The truth is that whole wheat is good for you; and if it can be in dessert form – even better.



Melt the butter in a small saucepan until it’s browned. (See the directions for browning butter, above.) Pour immediately into an 8- or 9-in baking dish.  In a medium sized bowl, stir together the granulated sugar, flours, baking powder, cinnamon and milk.  Pour the milk mixture over the butter – do not stir together.  Arrange the peaches on top of the batter as evenly as possible.  Sprinkle the brown sugar all over the top of the peaches.  Bake the cobbler in a 350oF oven for 40-45 minutes or until deep golden brown.  Serve warm or at room temperature with a scoop of vanilla ice cream.  This cobbler tastes the best the day it’s made.

Yields 6-8 servings Print this Recipe

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