In honor of National Peach Cobbler Day — and because today promises to be another cloudy, rainy SoCal Saturday [boo!] and a little peachy orange hue reminds me of our absent sunshine — I’m whipping up a cobbler version of our peach pie family fave!


SoCal Peach Cobbler


  • 5-6 cups organic peaches, sliced (or frozen sliced organic peaches)
  • 2½ cups baker’s sugar, halved (1¼ cup x 2)
  • ¾ cup H2O
  • 2 cups organic baker’s flour
  • ½ tsp salt
  • ¼ cup EVOO
  • 1 cup organic skim milk
  • 1 tsp vanilla extract
  • 1 tsp (or more) ground cinnamon
The Concoction

Preheat oven to 350 °F. Combine peaches (I keep the skin on, however skinless peaches work, too!) with 1¼ cup of sugar and H2O in a saucepan. Bring to a boil, then let simmer for 7-10 minutes.

While peaches simmer in syrup, use a 13″x9″ baking dish and pour in EVOO. (Yes, I often use olive oil where butter might otherwise be used… even in baking!)

Mix flour, salt, remaining 1 1/4 cup of sugar, and skim milk. Pour mixture into baking dish, covering the olive oil. (Be sure not to stir the mixture.) Layer peaches and syrup on top of flour mixture, then sprinkle with cinnamon. Bake for 45 minutes. (Grab the kids and watch the flour rise as it bakes!)

This peach cobbler is excellent with a scoop of vanilla or a nut gelato, a dollop of organic whipped cream, or simply chased with a glass of iced skim (or almond) milk.

Be sure to get your Peach Nutrition Facts from our California Department of Education or from the NIH: fresh vs. canned peaches – peach juice profile


Recipe: SoCal Peach Cobbler
Written by Maria Felicia Kelley | 4.13.24
@socalspotlight | @thenorthcountymoms | @1MariaFelicia 
A SoCalSpotlight  & The North County Moms collaborative post


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