This Peach Cheesecake Cobbler situation is rich, creamy, and crunchy. Awesome on a rainy day.
I bought a box of peaches at Costco and needed to use them up before losing them. After cleaning them, I sliced them all and froze them for future use. A couple of weeks later, we had a complete day of rain. What is it about rain that makes me want warm comfort food?
While I’m not a huge peach fan, I loved how this turned out. The hidden cream cheese layer really brings home the cheesecake essence. And who doesn’t love a good oat topping? Sure, there is a little sugar in there, but it’s balanced wth protein-rich hemp seeds. Plus, using the whole fruit loads this up on fiber. I imagine any berries, apples or stone fruits will be delicious in here.
I hope this Peach Cheesecake Cobbler comforts you!
Happy eating,
~Monique
Small Batch Peach Cheesecake Cobbler
3 tbls ghee (or butter), divided
~3 cups frozen or fresh peaches, roughly chopped (doesn’t need to be exact, 2-4 cups will work)
1/4 cup brown or coconut sugar
1/4 tsp ground cardamom
4 oz cream cheese
zest 1/2 lemon
1/2 tsp vanilla extract
splash of almond extract
1 cup of oats
1/4 cup hemp seeds
2 tbls brown or coconut sugar
3/4 tsp ground cinnamon
pinch of salt
Preheat the oven to 375 degrees and remove the cream cheese from the refrigerator
In an ovenproof dish (a pie dish works great), place 1 tablespoon ghee, the peaches, brown sugar, and cardamom. Toss lightly to combine. Don’t worry if it doesn’t feel well distributed, you’ll have a chance to mix it up before adding further ingredients. Place in the oven to roast the peaches, about 15 minutes, while prepping the remaining ingredients.
Using a fork, mix the cream cheese, lemon zest, vanilla and almond extract. Set aside.
In a separate bowl, use your fingers or a fork to mix together the remaining two tablespoons of ghee, oats, hemp seeds, maple syrup, cinnamon, and a pinch of salt.
Remove the peaches from the oven. Carefully stir the peaches and then dot the top with the cream cheese mixture. Sprinkle the oat mixture on top of the cream cheese. Place back in the oven and bake for about 30 minutes. The top should be lightly or golden browned, and the edges bubbly. Let it rest for a few minutes before digging in.
Serves 4-6.
0