These easy, layered pops with creamy yogurt, juicy peaches, and optional crumble make a delightful summer refresher.
Why You’ll Love This Recipe
I adore how the peach and yogurt blend gives a creamy yet fruit‑forward pop, while a crumble or granola layer adds a nod to peach cobbler without baking. It’s fresh, fun to assemble, and I can make it ahead and keep it ready in the freezer.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Peaches (fresh or frozen, diced or pureed)
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Plain or vanilla Greek yogurt
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Sweetener (honey, maple syrup, or sugar)
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Optional: granola or oat crumble (like graham cracker crumbs with cinnamon)
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Optional: milk or almond milk (for smoother blending if needed)
directions
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If using fresh peaches, I peel and dice enough to yield about 1½–2 cups. If they’re frozen, I let them thaw slightly.
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In a blender, I combine most of the peaches (about 1½ cups), yogurt, sweetener, and a splash of milk if needed—then blend until smooth.
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If using granola or crumble, I reserve a portion of diced peaches and crumble separately.
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I layer the pops: a spoonful of yogurt‑peach puree, then some diced peaches and crumble, repeating until the molds are full. More swirl or layers is fine—adds visual interest.
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I insert popsicle sticks and freeze until solid—about 6 hours or preferably overnight.
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To unmold, I run the molds quickly under warm water and release the pops gently.
Servings and timing
I typically get 6–10 popsicles depending on mold size. Preparation takes about 15–20 minutes, and freeze time is at least 6 hours or ideally overnight.
Variations
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Use vanilla yogurt instead of plain yogurt for extra flavor.
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Make striped layers using peach puree and plain yogurt layers for a peach‑and‑yogurt contrast.
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Add vanilla extract, cinnamon, or a pinch of nutmeg to echo peach‑cobbler spices.
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For dairy‑free, swap yogurt for coconut yogurt and milk for almond milk.
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Skip granola and swirl in crushed graham crackers or oat crumble for authentic cobbler texture.
storage/reheating
I store pops in a sealed freezer bag or airtight container for up to 3 months. If they soften a bit after unmolding, I refreeze on parchment paper for a few minutes to firm them up again.
FAQs
What if I don’t have popsicle molds?
I’ve used small paper cups or even ice cube trays—cover with foil and poke a stick through the center before freezing.
Can I make these sugar‑free?
I substitute honey or maple syrup with a no‑sugar sweetener like stevia or erythritol, and taste before freezing to ensure sweetness is right.
Can I use canned peaches instead of fresh?
Yes—I’ve used drained canned peaches and it works well if fresh isn’t available. I chop some into pieces and blend the rest.
How can I prevent ice crystals forming?
Using full‑fat Greek yogurt helps a smoother texture, and layering rather than filling too densely reduces ice buildup.
How do I keep layers from blending too much?
I freeze each layer briefly (about 30–60 minutes) before adding the next layer. Using thicker yogurt also helps separation.
Conclusion
I find frozen peach cobbler yogurt pops perfect for hot summer days—easy to make, wholesome, and customizable. The final pops deliver creamy yogurt, juicy peach flavor, and that satisfying crumble echo of cobbler. Let me know if you’d like tweaks—like using different fruits or adding fillings!
Print
Frozen Peach Cobbler Yogurt Pops
- Total Time: approx. 6 hours 15 minutes
- Yield: about 6 pops
Description
Creamy frozen yogurt blended with juicy peaches and cinnamon‑spiced sweetness, finished with a graham‑cracker crumble layer for that peach‑cobbler vibe—perfect for hot days and nostalgic bites.
Ingredients
2 cups fresh or frozen peach slices, peeled and chopped
2 cups plain or vanilla Greek yogurt (full-fat gives best creaminess)
¼ cup honey or agave nectar (adjust to taste)
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ cup crushed graham cracker crumbs (approx. 6 squares)
Instructions
In a blender or food processor, combine peaches, yogurt, honey (or agave), cinnamon, and vanilla. Blend until smooth and creamy.
Pour or spoon about two‑thirds of the mixture into popsicle molds, filling each about ¾ full.
Sprinkle a small layer of graham cracker crumbs into each mold, then gently press the mixture down to incorporate the crumbs for a cobbler‑style swirl.
Pour remaining yogurt‑peach mixture into each mold, topping with a final sprinkle of graham cracker crumbs and lightly pressing them into the surface.
Insert the popsicle sticks and freeze until fully solid, ideally overnight (about 6–8 hours).
To unmold, run warm water over the outside of the molds for a few seconds and gently release the pops. Serve immediately or store in a sealed container in the freezer.
- Prep Time: 15 minutes
- Category: Dessert
