So I have a confession to make: I actually made this cobbler with nectarines because I’m allergic to peaches. But, if I could’ve used peaches, I would’ve. ‘Peach’ also sounds a lot better in the title. “Peanut Butter Nectarine Berry Cobbler” just doesn’t have the same ring.
I wanted to create a dessert that was reminiscent of a childhood PB& J and also felt like it took as much effort as throwing together a sandwich. So many desserts are just so complex, and this one is simple, which is why I love it.
Ingredients needed to make Peanut Butter Peach Berry Cobbler
This cobbler has two parts: the fruit mixture, and the peanut butter cookie crumble. To make the fruit mixture, you’ll need the following: peaches, strawberries, coconut sugar, vanilla extract, lemon juice, and tapioca flour. You could also use cornstarch rather than tapioca, if you have it.
For the peanut butter cookie crumble, the list couldn’t be simpler. Literally three (main) ingredients, plus a few spices. It’s simply one egg, coconut sugar, and creamy natural peanut butter. I also add cinnamon and nutmeg for extra oomph, but they aren’t necessary if you don’t have them on hand.
Tools used to make Peanut Butter Peach Berry Cobbler
I used the following tools to make this cobbler:
- mixing bowls
- rubber spatula
- chef’s knife
- measuring cups
- measuring spoons
- rectangular baking dish
- aluminum foil
How to make Peanut Butter Peach Berry Cobbler
The process to make Peanut Butter Peach Berry Cobbler is as simple as making a PB&J, which is the whole inspiration behind this dessert. Begin by chopping your peaches and strawberries, then mix with the coconut sugar, vanilla extract, lemon juice, and tapioca flour. Transfer the fruit mixture to a baking dish and let it sit while you prepare your peanut butter cookie dough.
The cookie dough takes about 3 minutes, since you literally just dump everything in a bowl and mix. Combine one egg with coconut sugar, peanut butter, cinnamon, and nutmeg. Mix until well combined, then crumble it over the fruit mixture. Cover with foil, bake for a few minutes, uncover, and finish baking until the cookie topping is browned! It’s so easy and delicious!
One thing I love about this recipe is the versatility. You can really use any fruit, or combination of fruits, you like. It also works with both fresh and frozen fruit. I think this could transition well to Fall by using apples instead of the combination of berries and peaches. If you choose to go the apple route, I would recommend stirring in 2-3 tbsp of apple sauce to the filling to mimic the moisture you’d get from the berries and peaches, as apples are a bit more dry. If you keep everything else the same, the dish comes out with almost the exact consistency and moisture of the original! It’s wonderful.
Lastly, if you want to make this for someone with a nut allergy, I would substitute sunflower seed butter for the peanut butter. Everything else can stay the same. Enjoy!
Looking for other easy dessert recipes?
Try these other recipes from The Ardent Cook to satisfy your sweet tooth!
Chocolate Pistachio Rice Crispy Treats
Salted Brown Butter Banana Cobbler
Sweet n’ Salty Bourbon Plums with Vanilla Ice Cream
For the Fruit Filling
2 cups chopped peaches, fresh or frozen
2 cups chopped strawberries, fresh or frozen
2 tsp coconut sugar
1 tsp vanilla
1 tbsp lemon juice
1 tbsp tapioca flour (or cornstarch)
For the Peanut Butter Cookie Topping
1 cup creamy peanut butter (natural)
¾ cup coconut sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
- Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine chopped fruit, coconut sugar, vanilla, lemon juice, and tapioca flour. Fold to combine, being careful not to break apart the fruit too much. Transfer fruit mixture to a baking dish and let rest while you prepare the cookie topping.
- In another mixing bowl, combine egg, peanut butter, coconut sugar, cinnamon, and nutmeg. Stir until well combined, then crumble over the top of the fruit mixture in an even layer.
- Cover baking dish with foil and bake for 20 minutes. Remove foil and continue to bake for an additional 10-15 minutes, until the cookie topping is browned and the fruit is bubbling.
- Let cool slightly, then serve warm with vanilla ice cream, if desired. Enjoy!
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