Whole Wheat Peach Cobbler | Freshly Milled Flour

A slice of peach cobbler made with freshly milled flour topped with vanilla ice cream on a vintage plate, cast iron skillet and a second serving blurred in the background.

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Whole Wheat Peach Cobbler | Freshly Milled Flour

This whole wheat peach cobbler combines juicy fresh peaches with a tender cobbler topping made from freshly milled hard white and soft white wheat. The butter melts and lightly browns right in the baking dish, giving this peach cobbler with freshly milled flour golden, buttery edges and a warm cinnamon-sugar finish.

Prep Time20

Cook Time30

Total Time50

Course: Desserts, Freshly Milled Flour

Cuisine: American

Servings: servings

Calories: 274kcal

Author: Emily Rider

Equipment

9x13 inch baking dish

Ingredients

For the Peach Filling

5 medium fresh peaches, peeled and sliced about 750 grams
¼ cup brown sugar, packed 55 grams
¼ cup granulated sugar 50 grams
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger or ⅝ teaspoon pumpkin pie spice
1 teaspoon freshly squeezed lemon juice 5 grams

For the Cobbler Batter

½ cup salted butter, 1 stick 113 grams
1 cup Fresh Milled All-Purpose Flour Blend 72 grams hard white wheat flour + 48 grams soft white wheat flour, 120 grams
1 teaspoon baking powder 4 grams
1 cup milk 240 grams
1 teaspoon vanilla extract 5 grams

For the Topping

2¼ teaspoons sugar 9 grams
¾ teaspoon ground cinnamon 2 grams

Instructions

Mill the wheat berries – Weigh 72 grams hard white wheat berries and 48 grams soft white wheat berries. Mill them into fine flour, then whisk the two freshly milled flours together until evenly combined. There is no need to sift the flour for this recipe. Set it aside while you prepare the remaining ingredients.
Preheat the oven and brown the butter – Preheat the oven to 375°F (190°C). Place the butter in a 9×13-inch baking dish and set it in the oven while it preheats. Allow the butter to melt and lightly brown, watching it closely so it doesn’t burn.
Prepare the peach filling – Bring a pot of water to a boil and prepare a bowl of ice water. Carefully lower the peaches into the boiling water for about 30 seconds, then transfer them to the ice bath. Once cool enough to handle, slip off the skins, slice the peaches, and place them in a large mixing bowl. Add the brown sugar, granulated sugar, nutmeg, cinnamon, ginger, and lemon juice, tossing gently until evenly coated
Add the peaches – Carefully remove the hot baking dish from the oven and pour the peach mixture over the browned butter. Spread the peaches into an even layer without stirring. The baking dish and butter will be very hot, so add the fruit carefully.
Mix the cobbler batter – In a medium mixing bowl, whisk together the Fresh Milled All-Purpose Flour Blend and baking powder. Add the milk and vanilla extract, then whisk just until the batter is smooth and no dry streaks of flour remain.
Assemble the cobbler – Pour the batter evenly over the peaches without stirring. As it bakes, the batter will rise around the fruit, creating soft, tender dumplings with buttery golden edges.
Add the cinnamon sugar – Mix the sugar and cinnamon, then sprinkle it evenly over the batter for a golden, lightly crisp finish.
Bake until golden and bubbling – Bake at 375°F (190°C) for 30–35 minutes, or until the dumplings are golden brown and the peach filling is bubbling around the edges. Freshly milled flour can brown quickly, so begin checking during the last 5–10 minutes and loosely tent the top with aluminum foil if needed.
Cool and serve – Let the cobbler rest for 10–15 minutes before serving. This gives the peach filling time to thicken slightly while the cobbler stays warm. Serve with vanilla ice cream or Brown Butter Peach Custard Ice Cream.

Notes

Storage – Store leftover peach cobbler covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or warm the baking dish in a 300°F (150°C) oven until heated through.

Make Ahead – Prepare the peach filling and cobbler batter separately a few hours in advance, then refrigerate. Assemble just before baking for the best texture and rise. Fresh Milled

Flour Tip – This recipe uses the tested Fresh Milled All-Purpose Flour Blend of 72 grams hard white wheat flour and 48 grams soft white wheat flour. Keep an eye on the cobbler toward the end of baking since freshly milled flour can brown more quickly.

Serving Suggestion – Serve the cobbler warm with vanilla ice cream or homemade whipped cream. It makes a simple summer dessert while fresh peaches are at their best.

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