Southern Peach Cobbler with Canned Peaches

Name: Southern Peach Cobbler with Canned Peaches
Prep time: 10 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 15 oz cans peaches in light syrup, drained; ½ cup light brown sugar; 1 heaping teaspoon ground cinnamon; 1/2 teaspoon ground ginger; ¼ teaspoon ground clove; Zest of 1 lemon; Juice of ½ a lemon; 1 teaspoon vanilla extract; 1 tbsp cornstarch; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 tsp ground cinnamon; ¼ teaspoon kosher salt; 6 tablespoon unsalted butter; ¼ cup boiling hot water; 2 tbsp turbinado sugar; 1/2 tsp ground cinnamon

User Reviews

4.9

126 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
283 kcal
Course
Dessert
Cuisine
African-American Fusion

Southern Peach Cobbler with Canned Peaches

Marcus Rose

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This is one of the best peach cobbler recipes you'll ever find. Made simply and easily using canned peaches and a delicious golden brown crust, it's the perfect soul food ending to any meal.

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Ingredients

Servings

PEACH COBBLER FILLING

3 15 oz cans peaches in light syrup, drained
½ cup light brown sugar
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground ginger
¼ teaspoon ground clove
Zest of 1 lemon finely grated
Juice of ½ a lemon
1 teaspoon vanilla extract
1 tbsp cornstarch

BISCUIT TOPPING

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 tsp ground cinnamon
¼ teaspoon kosher salt
6 tablespoon unsalted butter cold and cubed
¼ cup boiling hot water

Cinnamon Sugar Topping

2 tbsp turbinado sugar
1/2 tsp ground cinnamon

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Instructions

Make the Peach Cobbler Filling
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, vanilla extract, and cornstarch. Let sit for 5 minutes to macerate as you make the topping.
Make the Cobbler Biscuit Topping
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and kosher salt. Use a pastry cutter to cut the butter into the dry ingredients, until the butter is cut into pea-sized pieces and the mixture looks like coarse meal.
Mix in boiling hot water until all ingredients are just combined with a baking spatula.
Add the macerated peaches and their juices into a 9 or 10 inch cast iron skillet. Drop spoonfuls of the topping over the peaches using a cookie scoop or two spoons.
Bake
Mix together the cinnamon and sugar in a small bowl and generously sprinkle the cinnamon sugar mixture over the peach cobbler topping.
Bake in the preheated oven for 30-35 minutes, or until the peach cobbler is browned and bubbly.
Remove the peach cobbler from the oven and let cool for 15 minutes before serving. Serve warm, topped with vanilla ice cream.

Notes

Keep the peach cobbler in an airtight container or wrapped well in its baking dish. Store in the fridge for up to 4 days!
My preferred method is freezing before baking, since the baked cobbler topping can get a little soggy.
Prep the entire cobbler and put it in a freezer-safe baking dish, wrap it in two layers of aluminum foil and plastic wrap each, and freeze it for up to three months.
To bake the frozen cobbler, bake it for about 20 minutes longer than the original recipe.

Nutrition Information

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Serving 1g Calories 283kcal (14%) Carbohydrates 51g (17%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 23mg (8%) Sodium 126mg (5%) Fiber 2g (8%) Sugar 35g (70%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 283 kcal

% Daily Value*

Serving	1g
Calories	283kcal	14%
Carbohydrates	51g	17%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Cholesterol	23mg	8%
Sodium	126mg	5%
Fiber	2g	8%
Sugar	35g	70%