Photo of Peach Cobbler
Sign up and save your favorites.


Peach Cobbler

Sweet, juicy peaches meet crunchy cornmeal topping in a fabulous summer cobbler.


1 hr

Serving size






Make filling

  1. Preheat oven to 375°F.
  2. In a bowl, combine the peaches, 2 Tbsp flour, cinnamon, sugar and lemon zest.
  3. Place in a buttered 10-inch pie pan or round baking dish.
  4. Bake for 10 minutes.

Make topping

  1. In a large bowl combine 3/4 cup flour, cornmeal, sugar, baking soda and salt. In a separate bowl, whisk together the Silk, canola oil and lemon juice.
  2. Pour the wet mixture into the dry and mix gently with a spatula, stirring only until combined.
  3. Drop the batter by spoonfuls onto the peaches.
  4. Sprinkle with remaining sugar.
  5. Bake for 30-35 minutes until golden brown.



  • 2 lbs ripe but firm fresh peaches, peeled, pitted and cut in chunks

  • 2 Tbsp flour

  • 1/2 tsp cinnamon

  • 1/4 cup sugar

  • 2 tsp lemon zest


  • 3/4 cup all-purpose flour

  • 1/4 cup cornmeal

  • 1/4 cup sugar

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup Silk Soymilk, Almondmilk, OATMILK, OR Coconutmilk, any flavor except light or chocolate

  • 4 Tbsp canola oil

  • 1 Tbsp lemon juice

  • 1-2 Tbsp sugar, to sprinkle on top