Easy Southern Peach Cobbler
User Reviews
4.9
Easy Southern Peach Cobbler
Description
This peach cobbler recipe combines canned peaches drained from light syrup with brown sugar, cinnamon, ginger, nutmeg, lemon zest and juice, bourbon (optional), vanilla, and cornstarch, which thickens the filling during baking. The topping is prepared separately by mixing all-purpose flour with granulated and brown sugars, baking powder, and salt, then cutting in cold butter to produce a coarse meal texture. Hot boiling water is stirred in to form a dough that is dropped in spoonfuls over the peach mixture.
The cobbler bakes until bubbly and golden, with the biscuit topping creating a tender, slightly crisp crust that contrasts the soft, syrupy peaches beneath. The cinnamon sugar sprinkled on top adds extra sweetness and spice. Serving with vanilla ice cream enhances the warmth of the spices and softness of the biscuit topping.
Storing any leftovers in the refrigerator is recommended, tightly covered to avoid absorbing odors. The cobbler keeps well for about three days. Freezing is possible by portioning cooled cobbler into airtight containers, but repeated freezing and thawing may harm texture. Instructions for peeling and slicing fresh peaches are included for making the recipe from fresh fruit. Reheating can be done in an oven at a moderate temperature until warmed through, maintaining the topping crispness.
Ingredients
Peach Cobbler Filling
- 3 peach canned in light syrup, drained
- 1/2 cup light brown sugar
- ground cinnamon heaping 1/2 tsp
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg freshly ground
- 3 ounces bourbon optional
- lemon finely grated, zest of 1
- lemon juice of 1/2 lemon
- 1 tsp vanilla extract
- 2 tsp cornstarch
Biscuit Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp butter cold and cubed, unsalted
- 1/4 cup water boiling hot
Cinnamon sugar
- 1 tbsp granulated sugar
- 1 ground cinnamon heaping teaspoon
- vanilla ice cream for serving
Instructions
- Spiced Peach Mixture
- Preheat your oven to 425 degrees F (220 degrees C/200 degrees C in a fan-forced oven).
- In a large mixing bowl, stir together sliced peaches, brown sugar, cinnamon, ginger, nutmeg, lemon zest, lemon juice, bourbon, vanilla extract, and cornstarch. Let sit for 5 minutes to macerate as you make the topping.
- To make the dumplings
- In another large mixing bowl, whisk together the all-purpose flour, granulated and light brown sugars, baking powder, and kosher salt. Use a pastry cutter or food processor to blend the butter into the dry ingredients, cutting the butter up into pea-sized pieces and the mixture looks like coarse meal. Mix in boiling hot water (in a bowl if using the food processor) until just combined with a baking spatula.
- Add the macerated peaches and their juices into an 8x11 or 9x9 baking dish. Drop spoonfuls of the topping over the peaches using an ice cream scoop or cookie scoop.
- Bake
- Mix together the cinnamon and sugar in a small bowl and generously sprinkle the cinnamon sugar over the entire peach cobbler.
- Bake in the preheated oven for 30 minutes, or until the peach cobbler is browned and bubbly.
- Remove the peach cobbler from the oven and let cool on a wire rack for 10-15 minutes before serving. Serve warm, topped with vanilla ice cream.
Notes
- Use about 7-8 fresh freestone peaches if substituting for canned; see provided peeling and slicing instructions.
- Store cooled cobbler in the refrigerator covered tightly; consume within three days.
- Freeze individual portions in airtight containers or freezer bags after cooling; avoid repeated freezing.
- Reheat frozen or refrigerated cobbler in a 250°F oven until warmed, about 30–45 minutes for whole and 10–15 minutes for servings.
- The biscuit topping is best made fresh and baked immediately after adding over peaches for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 23mg | 8% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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