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- “I liked the naked version so much better!!” ~ AliceToo
- “Delish!” ~ Carolyn
Oh, Do You Know the Peaches Man?
The peach man at the farmers market and I have become friendly this summer.
Twice a week, I stop in for a basket of his stand’s fat peaches, juicy orbs that fall off their pits when cut and drip onto your chin when bitten.
What’re you making today? he asks, knowing the likely answer, more cobbler.
What Is “Cobbler”?
Every cook’s recipe collection should include at least one good cobbler. All the recipes start with a fruit base, some times peaches, often apples, pears or even apricots, occasionally mixed with berries, baked until soft and bubbly.
Then the recipes diverge.
Cobblers usually call for mounds of sweet biscuit baked on top, others for a coat of butter-laden, sugar-sweetened oatmeal or nuts or both. These toppings? So good! But they also pack on calories.
Then What Is “Naked” Cobbler?
Naked cobblers skip the topping completely. The cobbler I’ve been longing for is one where the fruit can shine, one you might eat every day if you were careful, one with a small measure of texture and richness.
And here it is, a “Naked” Peach Cobbler, all fruit, no topping, and deliciously virtuous. Or would that be virtuously delicious?
Cake Cobbler and Eat It Topping Too.
The cool thing is about this recipe is that you can go either way, even with the same batch.
I love the naked cobbler, no topping. But my husband loves the rich topping. We’re both happy! I bake the cobbler in ramekins, mine has no topping, his has topping.
Try one, try both. Either way, your answer just might become, More cobbler, please.
PS Here’s another take, Peach-Pie Pudding. It’s peach pie without the crust!
What Makes This Recipe Special
- It’s alllll about summer’s best sweet, juicy peaches.
- It’s low calorie, low sugar, low fat, low sodium but even so, big big flavor.
- No need to peel or blanch the peach, just chop ’em up.
- It makes up in minutes, easy to make on the fly even on a weeknight.
- Saves soooo many calories without sacrificing satisfaction.
- But if somebody in the family wants a traditional topping? That’s okay too!
- Just do mix ‘n’ match naked cobbler and more traditional cobblers.
- Ready to get started? Here’s your recipe!
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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe for a simple, topping-free peach cobbler hits the mark, go ahead, save and share! I’d be honored …
NAKED PEACH COBBLER
Hands-on time: 10 minutes
Time-to-table: 1 hour
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon fruity liqueur (such as Gran Marnier) or lemon juice
- Zest from half a lemon
- 1 teaspoon fruity spice (such as ginger, cinnamon or nutmeg, say)
- 3 large ripe peaches (about 1-1/2 pounds/700g)
Heat oven to 425F/220C.
Mix the sugar, lemon zest, liqueur, cornstarch and spice in a large bowl. Halve the peaches, remove the pits and cut into bite-size pieces, no need to remove the skins, they’ll kind of melt in the oven. Stir the fruit into the sugar mixture, make sure all the fruit is coated in the sugar mixture. Transfer the fruit into four one-cup ramekins.
Bake until the peaches are cooked and bubbly, about 35 minutes.
Let cool 30 minutes before serving.
ALANNA’s TIPS To easily cut the fruit, place the peach halves flatside down on a cutting board, then slice lengthwise four or five times. Holding the slices together with your fingers, cut crosswise two or three times. Let your taste buds guide your preparations. In the fruit, tawny port and brandy are good substitutes, as are cardamom and mace. Ramekins work beautifully for Naked Peach Cobbler but for drama, I love the cast iron mini servers from Lodge, we have all three shapes, small to slightly bigger to slightly bigger still, an oval, a rectangle and a round. We love them all! Affiliate Links & My Disclosure Promise
TRADITIONAL COBBLER TOPPING, VERY OPTIONAL
Hands-on time: 5 extra minutes
Time-to-table: 1 hour
- 1/2 cup (62g) whole wheat or all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 tablespoons cold butter, cut into small bits
- 1/3 cup toasted pecans or walnuts or almonds or hazelnuts or …
Follow the Naked Peach Cobbler Recipe through putting the fruit into ramekins.
Bake the peach mixture by itself for 10 minutes.
In a bowl, mix the flour, brown sugar, baking powder and salt. Stir in the butter bits, coating with flour. With your hands, press the butter bits and flour between your thumbs and and forefingers, smashing the butter into flat disks, absorbing much of the flour mixture. Stir in the nuts.
Arrange the topping evenly atop the partially baked peaches and bake for about another 25 minutes until the peaches are cooked and bubbly and the topping is crispy and golden.
- THE RECIPE First-Prize Peach Pie The secret technique is no blanching and no peeling!
- ANOTHER TAKE Fresh Peach Pie A luscious summer pie, fresh peaches in light orange sauce, topped with whipped cream.
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