Peach Cobbler

Prep Time: 15 minutes Cooking Time: 30 minutes Ready In: 45 minutes
  • 10 small freestone peaches
  • 1 cup blueberries
  • 2/3 cup packed brown sugar
  • 6 tsp agave nectar
  • 1 cup unbleached white flour
  • 1 cup of quick oats
  • 2/3 cup butter
  • 1 tsp cinnamon

Equipment: Measuring spoons and cups, 9x13 glass pan, mixing bowl, spoon, knife, cutting board

Heat oven to 375 degrees and grease the bottom and sides of a square 9×13 glass pan with butter. Hand each student 1 whole peach.  Refer to page 32 for Peach Cutting 101 info. Instruct the students to place their knives on the suture line of the peach. This will keep the knife from sliding as they turn the peach, cutting it in half. Students should always cut with the flat sides after the pit is removed. Place sliced peaches in buttered pan and add blueberries.  Mix the remaining ingredients, in a separate bowl—the mixture will be lumpy.  Sprinkle the mixture over the fruit.  Bake 30 minutes until topping is golden brown.


Print recipe