Recipe: Easy Peach Cobbler

We finally got some rain in Southern California, woohoo! Albeit nowhere near enough to pull us out of this drought, at least Mother Nature is trying to help. Here, rain in the summer is incredibly rare!


Because hitting up the beach wasn’t really an option, we all had to find other ways to spend our free time. My weekend consisted of mostly eating, sleeping, and watching A LOT of stuff on the internet; however, I did bake a peach cobbler to share with my family! 🙂


On Sunday, I made the drive out to visit my fam bam. It was both my brother and sister’s last weekend at home before heading back up to school for the Fall. The rain inspired us to play a little game we used to play when we were little kids– Paper Boat Racing! The rules require each person to fold just one piece of paper to make a boat that will not sink when placed into the violent rapids of the street gutter. Then, we go outside and test them! The boat that goes the furthest without sinking is the winner. It was a blast to run around in the rain like we did as kids.

After laughing at my not-so-little brother as he jumped in some puddles and become drenched in the rain, we returned to the house where the peach cobbler had just come out of the oven. Mmmm. The house smelled so delightful.



I chose to make the cobbler with a bit less sugar than any of the recipes had called for as well as adding oatmeal for an extra crunch. These two adjustments make the recipe much slightly healthier! (Wishful thinking…)

We scooped some vanilla ice cream on top where it melted into the layers of the cobbler. This was definitely a hit across the board and absolutely perfect for a random summer day, even though it was raining!

Easy Peach Cobbler
makes 6 servings, takes about 40 minutes


  • 4 peaches, peeled and sliced
  • 1/3 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 2 tsp. flour


  • 1/2 cup flour
  • 1/2 cup oatmeal
  • 1/2 tsp. baking powder
  • 1 T. brown sugar
  • 1/4 tsp. cinnamon
  • 2 T. unsalted butter, cut into small pieces
  • 1/3 cup milk
  1.  Preheat oven to 425 degrees.
  2. In a small bowl, combine all ingredients for the filling. Once the peaches appear to be fully coated in a layer of sugary goodness, pour them into a 8 or 9″ pie tin. Set aside.
  3. In another small bowl, combine the flour, cinnamon, baking powder, oatmeal and brown sugar. Stir in the butter and milk.
  4. Drop spoonfuls of the crust topping all over the layer of peaches.
  5. Bake for about 20-25 minutes or until the fruit is bubbling and the crust is golden brown.
  6. Enjoy with a heaping scoop of vanilla ice cream.

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