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Cook of the Month: Myscha Crouch’s Peach Cobbler


Cook of the Month: Myscha Crouch, Joe Wheeler EMC

     Myscha Crouch

You can whip up Myscha Crouch’s easy twist on traditional peach cobbler fast, and since it’s also delicious, it will disappear just as quickly. “I’ve been making it for about two years, and I modified a recipe I’d found to give the topping more flavor and texture,” she says. She was inspired by a homemade granola she makes and drew on that snack’s combo of crunchy, salty and sweet to round out the soft and sweet of the peaches.

“You can use frozen peaches,” she says. “Just thaw them first. But this time of year, you really should use fresh Alabama peaches.” Trust Myscha. She knows her stuff. “I love to cook and experiment with foods,” she says.

She’s even earned our Cook of the Month honor before. And her recipe has an added bonus: For folks watching what they eat or dealing with food allergies, note that this dish doesn’t call for any refined sugars, wheat or dairy.





  • ¼ cup coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup
  • 2 teaspoons arrowroot or tapioca starch
  • ¼ teaspoon cinnamon
  • 6 peaches, peeled and sliced


  • 1½ cups finely shredded coconut
  • ¼ cup plus 2 tablespoons arrowroot or tapioca starch
  • 1/8 cup sunflower seeds
  • 1/8 cup pumpkin seeds
  • ¾ teaspoon cinnamon
  • Pinch of sea salt
  • ¾ cup butter
  • 3 tablespoons maple syrup


Preheat the oven to 350 degrees. In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well. In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, seeds and salt together until well combined. Mix in the butter and maple syrup until the dry ingredients are incorporated into the wet. Place the fruit filling into a 10-inch cast iron skillet. Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling. Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.