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Low Sodium Peach Cobbler

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By: Bill

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This southern staple take off for a Low Sodium Peach Cobbler recipe is super easy and quick to make from scratch. This is somewhat different than most cobblers in that the peaches are placed on top of the batter, yet when baked, the crust rises above the peaches to resemble an easy to cut pie. Peach cobbler is perfect for a breakfast fruit pastry, after-dinner dessert, or just a late-night snack and of course, it’s low sodium!

This is a ridiculously easy cobbler recipe that comes together in just a few minutes. It has a golden honey drizzled crust that develops on top and a soft almost cake like inside that encases those slippery mouth-watering peaches. Enjoy the taste of seasonal fresh peaches when they’re available but, don’t worry, you can use canned or frozen peaches too. No reason not to have peach cobbler all year long!

Typical avg. sodium amount per serving200 mg
Sodium per serving for this recipe30 mg
Calories per serving356

Typical recipes have an average amount of 200mg sodium per serving, for what I would consider a standard pie slice. This recipe is a very forgiving 30 mg or less of sodium. Making this Low Sodium Peach Cobbler low sodium was easy with just a few replacements. Namely using salt-free butter, Hains no sodium baking powder, and eliminating the added salt.

Hain Pure Foods no sodium baking powder
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Is This Cobbler High in Fat and Sugar?

The short answer is yes. However, since I rarely have desserts or sweets, I find it to be an acceptable once in a while treat. You could probably experiment with a sugar substitute but since my diet is so low in sugar anyway, I have not followed this path. Also, you should be able to cut the butter in half, thereby cutting the fat in half and it still being a tasty cobbler, although it may not be as rich tasting with nice crispy edges.

Warm low sodium peach cobbler in skillet
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Warm low sodium peach cobbler in skillet

Other Fruit Types for Low Sodium Cobbler

While I used peaches for this low sodium cobbler, I look forward to trying many other fruits such as pears, strawberries, apples and maybe even cherries.

Low Sodium Peach Cobbler Pin
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Low Sodium Peach Cobbler Pin Me!

Baking Pans for Low Sodium Peach Cobbler

I used my 12 inch cast iron skillet and it came out perfectly. Likewise, you may also use a 2 1/2 quart glass baking dish. However, sometimes spillover of the rising cobbler has been commented on when using this size dish. A 9″x 13″x 2″ baking pan may also be used and is a little “safer” as it has a higher side. It will give you a little extra height and prevent any of the cobbler from dripping into your oven. Personally, I like the round skillet as it works perfectly and I like slices rather than squares of cobblers or pies.

If you’re unsure about your baking dish the first time and to prevent any mess from spill over, you may place your pan on a rimmed cookie sheet to catch any possible overflow.

My Tips for Your Low Sodium Peach Cobbler

Can you use canned peaches? Yes, I like to use the canned peaches with extra light syrup. It just makes things so much easier. Simply drain the peaches and rinse quickly under cool water. Allow a few minutes to drain before adding to the batter.

Actually I am not positive that the nutrition calculator takes into account that canned peaches are drained and rinsed. So the sugar content may be a little high in the label below.

Have a bite of low sodium peach cobbler
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Have a bite of low sodium peach cobbler

Can you use frozen peaches? I have made this before with frozen peaches and it was great. I get a big bag of frozen peaches at Costco and it really was just as good. Just let them thaw for a few in minutes in a large mixing bowl with some cool water. Then just drain well, add to the batter, and your set.

I actually buy a lot of fruit this way, you don’t have to worry about having to use them up as quickly and I have fruit always on hand. Frozen fruit is also perfect and I use all the time in my Low Sodium Overnight Oats, just pop them in and they thaw overnight!

Using fresh peaches? When using fresh peaches slice them fairly thin, so they lay on top of each other more evenly. You don’t want a big peach wedge sticking up through the top.

I haven’t used fresh peaches since a long, long time ago. Five or six fresh peaches should cover you for this recipe. You may either peel or leave the skin depending on your taste.

Adding honey and roasted cinnamon
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Adding honey and roasted cinnamon

How should you store leftover cobbler? Cut remaining cobbler into slices and store them in a sealed covered container in the fridge for up to a week.

As always, please let me know how you like this low sodium peach cobbler in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Peach Cobbler. And please leave a comment or rating and share any tips you might have.

Warm low sodium peach cobbler in skillet
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Warm low sodium peach cobbler in skille

Low Sodium Peach Cobbler

Written by: Bill
October 26, 2020
Low Sodium Peach Cobbler is a delicious fruity dessert mixing succulent peaches with a drizzled honey and a cinnamon sprinkle topping. Sumptuous either as a dessert or breakfast pastry.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 pie slices
Calories 356 kcal


  • 3 15oz. can peaches in extra light syrup* (drained and rinsed)
  • 1 stick no salt added butter (1/2 cup )
  • 1 egg (lightly beaten)
  • 1 cup 2% milk
  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 3 tsp Hain’s no sodium baking powder
  • 2 tsp roasted cinnamon
  • 4-5 Tbsp honey


  • Preheat oven to 350˚. In a separate small pan melt butter, then pour into unheated 12" cast iron skillet or 9 x 13 baking dish.
  • In a mixing bowl, mix together the lightly beaten egg, milk, flour, sugar, no sodium baking powder. Pour directly over the butter in the skillet or baking dish, but do not stir.
  • Add the peaches by hand into the batter, placing in a single layer as much as possible. Place skillet in the preheated oven and bake for 30 minutes. Remove cobbler and drizzle honey and sprinkle roasted cinnamon on top. Replace cobbler in oven and bake another 15 minutes or until top is golden brown and edges look crisp.


You may sub 6 cups of frozen peaches or 5-6 fresh sliced peaches.
You may use more or less peaches depending on pan size.

I use, own and recommend these products and ingredients used in this recipe.

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Serving: 1-pie sliceCalories: 356kcal (18%)Carbohydrates: 61.4g (20%)Fat: 12.4g (19%)Sodium: 30mg (1%)Sugar: 28g (31%)

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

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Did you enjoy this recipe?Leave a comment and rating to let me know how it was!

© 2024 Tasty Healthy Heart Recipes

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Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

Crispy buttery crust so good
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Crispy buttery crust so good
My Profile Pic Bill

Hello, I'm Bill

Welcome!  After my stroke, I began to prepare low-sodium and reduced-fat meals. Tasty, easily prepared meals that can help you change to a low-sodium diet for a healthier life.  Read more

5 thoughts on “Low Sodium Peach Cobbler”

  1. 5 stars
    Made this easy peach cobbler tonight & everyone loved it. Followed recipe exactly as written. Will definitely make again and I’m looking forward to trying out more of your recipes! Thanks Bill!

  2. Just made this for first time – thank you for good
    Low Sodium peach cobbler! My oven may not be
    as hot as yours so I might up the temperature a

  3. 5 stars
    This was very good and is a keeper. I substituted the cans of peaches with a pkg of frozen mixed fruit and dark cherries that I had in the freezer needing to be used. I thawed and rinsed them and layered as the recipe instructed to do with the peaches and the end product turned out great.


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