I have been so excited for peach season! I started craving peaches back in May, and I just couldn't wait for the new peaches to hit the stores. So, I've been making lots and lots of peach desserts (and even a few dinner recipes with peaches).
One of the desserts that I made was this Peach Quinoa Cobbler. I wanted something that was a little healthier and heartier than a normal cobbler. And it was delicious! It's also a great way to use up extra quinoa if you have some left from another recipe.
Peach Quinoa Cobbler
- 7 c . thinly sliced , peeled peaches
- 1/3 c . granulated sugar
- 1/3 c . all-purpose flour
- 2 tsp . lemon juice
- 1 ½ tsp . cinnamon
- 1 tsp . ground ginger
- 1 tsp . vanilla extract
- 1 c . whole-wheat flour
- 1 c . old-fashioned oats
- 1 tsp . ground cinnamon
- 1/2 tsp . kosher salt
- 1/2 tsp . baking powder
- 1/2 tsp . baking soda
- 1/4 c . coconut oil , melted
- 1/4 c . nonfat Greek yogurt
- 2/3 c . brown sugar , packed
- 2 large eggs
- 1 T . vanilla extract
- 1 c . cooked quinoa , cooled
- 1 T . raw sugar (optional)
Preheat the oven to 350 F.
Place the sliced peaches in a large bowl, add lemon juice.
Add the sugar, flour, lemon juice, cinnamon, ginger, and vanilla; toss together.
Pour into a deep 8x11-inch baking dish that has been lightly sprayed with nonstick spray.
To make the topping, whisk together whole-wheat flour, oats, cinnamon, salt, baking powder, and baking soda in a medium bowl. Set aside.
In a large bowl, stir together coconut oil and Greek yogurt until combined.
Stir in brown sugar until well-combined.
Add eggs and vanilla, and stir in.
Stir in quinoa until incorporated.
Add dry ingredients, and stir until just combined.
Drop spoonfuls of topping over the peaches.
Bake for about 30 minutes, or until topping is lightly browned and peaches are bubbly.