Peach Cobbler With Canned Peaches
User Reviews
4.9
Peach Cobbler With Canned Peaches
Description
This peach cobbler recipe uses canned peaches drained and mixed with granulated and brown sugars, flour, cinnamon, salt, lemon juice, orange zest, and vanilla or almond extract. Baking the peach filling first thickens the fruit and melds the flavors. The topping is prepared by mixing flour, sugar, and baking powder with cold butter pulsed to a crumbly texture, then combined with a lemon juice and milk mixture to form a biscuit-style crust.
The cobbler bakes at 375°F until the topping is cooked through and golden, covering the soft, spiced peach filling beneath. The contrast between the warm, juicy fruit and the crisp, tender topping highlights the classic Southern cobbler texture.
Leftovers store well refrigerated for a few days or can be frozen up to six months. Reheating in the oven helps restore the crispness of the topping, unlike microwaving which softens it.
Ingredients
- 1/4 cup butter softened or melted
- 84 ounces peach this is 3 - 28 oz cans, canned, sliced, drained well
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract or almond extract
Topping
- 1 tablespoon lemon juice
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 cups butter must be COLD and cut into cubes, salted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Use ¼ cup of butter to grease a 9X13 inch baking dish, leaving the excess in the baking dish.
- Whisk the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl. Stir in the lemon juice, orange zest, and almond/vanilla extract. Gently stir in the drained peaches. Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes
- Plan to make the topping while the peaches are baking. The topping needs to be put on the peaches when they are hot.
- Pour the remaining 1 tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes.
- Place the flour, sugar, and baking powder into your food processor and pulse together. Then pulse in the cold butter until the mixture is crumbly. Do not over mix.
- Next, whisk the vanilla into the milk mixture, which will have thickened slightly. Add this mixture into the food processor. Pulse just until the crumbs are just moistened.
- Spoon or sprinkle the crumb topping onto the peaches as soon as they come out of the oven. If you allow the peaches to cool even a little bit, the topping will not bake properly. It is perfectly fine if the topping does not fully cover the peaches.
- Bake for 40 minutes. If the top starts to darken too much, simply cover it with tin foil.
Notes
- Using unsweetened canned peaches allows better control over overall sweetness.
- Store leftovers in the refrigerator for up to 3 days or freeze well wrapped for up to 6 months.
- Reheat in the oven at 350°F for 15 minutes to regain topping crispness rather than microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 301mg | 13% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 11mg | 12% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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