Peach Cobbler
Prep Time
Cook Time
Total Time


For the Filling:

For the Topping:

Peach Cobbler


  1. Preheat oven to 375°F. Butter an 8” square baking dish, preferably glass, and set aside.
  2. Place peaches in a large bowl and toss with monk fruit, lemon juice, and cinnamon. Transfer fruit to prepared baking dish.
  3. In a medium bowl, whisk together flour, monk fruit, baking powder, and salt. Scatter butter over dry ingredients. Use a pastry cutter, fork, or your fingertips to work butter into flour mixture until it resembles barely moist sand. Or, pulse the dry ingredients in a food processor to combine them, add the butter, pulse until butter is in very small pieces, 8-10 times, and transfer mixture to a mixing bowl.
  4. Add buttermilk and use a fork to mix just until the ingredients form a soft, sticky dough. Do not overmix. Drop dough by the scant quarter-cup into 9 dollops over the fruit. With your fingers, pat it to mostly cover the peaches, leaving some fruit exposed. Sprinkle sugar over the topping.
  5. Bake in the center of the oven for 40 minutes, or until the topping is deep golden brown. Let sit for 30 minutes, or cool to room temperature before serving.


In the raw® products used

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