Southern Peach Cobbler with Canned Peaches
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Cooling Time
15 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
283 kcal
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Course
Dessert
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Cuisine
African-American Fusion
Southern Peach Cobbler with Canned Peaches
Description
This Southern Peach Cobbler uses canned peaches drained and mixed with brown sugar and warming spices including cinnamon, ginger, and clove, balanced with fresh lemon juice and zest plus vanilla extract. Cornstarch acts as a thickener when baked. The biscuit topping is made by combining flour, sugar, baking powder, cinnamon, and salt, then cutting in cold butter until the mixture resembles coarse meal. Boiling water is stirred in to form a dough dropped over the peach mixture before baking at 425°F.
While baking, the topping crisps and browns, providing a flavorful, slightly dense biscuit crust to complement the sweet, juicy peaches beneath. Sprinkling cinnamon sugar over the topping before baking enhances sweetness and texture. This cobbler works well as a warm dessert and stores well in the refrigerator for several days.
Freezing the assembled but unbaked cobbler is recommended to improve topping texture and convenience, with an extended baking time from frozen. Proper wrapping prevents freezer burn and preserves flavor and texture during storage up to three months.
Ingredients
PEACH COBBLER FILLING
- 3 peach canned in light syrup, drained
- ½ cup light brown sugar
- 1 ground cinnamon heaping teaspoon
- 1/2 teaspoon ground ginger
- ¼ teaspoon ground clove
- lemon finely grated, zest of 1
- lemon juice of ½ 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 butter cold and cubed, unsalted
- ¼ cup water boiling hot
Cinnamon Sugar Topping
- 2 tbsp turbinado sugar
- 1/2 tsp ground cinnamon
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
- Store the cobbler airtight in the refrigerator for up to 4 days to maintain freshness.
- For better topping texture, assemble and freeze the cobbler before baking; wrap tightly to prevent freezer burn and freeze for up to 3 months.
- Bake frozen cobbler about 20 minutes longer than the recipe’s original baking time.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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