Reinventing a Classic: Peach Cobbler

For generations, peach cobbler has been a classic dessert. Now it’s time to elevate it.

It’s hard not to smile when you bite into a great peach. That’s why this month on Live.Love.Lux we have articles starring peaches, and have partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring one of our favorite summer fruits.

There’s nothing like adding a little intrigue to classic flavors; something that makes people wonder why your recipe tastes so much better than theirs. Whether it’s adding olive oil to your cupcake batter or fruit to your salsa, or even just swapping certain herbs and spices around, it is fun to reinvent the culinary classics.

When it comes to elevating the peach cobbler, you don’t want to forgo any of the traditional spices that make it such a perfect, year-round comfort food. Still, that doesn’t mean you can’t put a bit of a twist on the recipe.

Here, that twist is rye flour.

Sure, on its own rye flour can be a bit overwhelming. But mixed with a bit of regular flour, butter and cream, the rye flour is what gives this classic crumble recipe a modern touch. This particular recipe calls for just enough to warm the crumble, give it a soft nuttiness and add another layer of flavor.

Bonus: Rye flour is actually quite good for you as it’s a whole grain. May we recommend this as your new favorite breakfast?

Live.Love.Lux Tip: For a perfect cobbler, you can count on the Perfect TasteConvection technology in your Electrolux Gas Range to circulate consistent heat for even results.


Peach Cobbler with Rye Crumble

"This crumble is best served the day it’s made but you can easily make a double or triple batch, and then freeze to make quick work of this dessert. It’ll keep in the freezer for at least 1 month." - Ashley

Servings: 6 - 8



6 peaches, sliced

⅓ cup brown sugar

2 tablespoons cornstarch

½ teaspoon cinnamon

¼ teaspoon nutmeg

For the crumble:

⅓ cup rye flour

⅔ cup all-purpose flour

2 tablespoons granulated sugar

¾ kosher salt

¼ teaspoon nutmeg

4 tablespoons unsalted butter, in ¼ inch dice

½ cup whipping cream


Preheat oven to 400°F. 

In a medium bowl, toss together peaches, brown sugar, cornstarch, cinnamon and nutmeg.  Pour into a buttered 9 x 9 baking dish.

In another bowl, whisk together the flours, sugar, salt and nutmeg. Toss in the butter to combine and rub each cube between your fingers to flatten. Now add cream and stir to loosely combine.  Press cobbler crumble together and spread over the top of peaches.

Bake for 45 minutes or until golden brown and juices are bubbling.

Serve warm with vanilla ice cream.

More Recipes