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Southern Peach Cobbler with Canned Peaches
4.9 from 84 votes

Southern Peach Cobbler with Canned Peaches

Southern Peach Cobbler made with canned peaches blends sweet peach filling spiced with cinnamon, ginger, clove, lemon zest, and vanilla, topped with a biscuit-style topping that browns crisply in the oven. The filling thickens with cornstarch and benefits from maceration to enhance flavor. The biscuit topping comes together with butter cut into dry ingredients and boiling water, creating a tender, textured crust. A cinnamon sugar sprinkle adds extra crunch and warmth.

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

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

    Cup of Yum
  1. Make the Peach Cobbler Filling
  2. Preheat your oven to 425 degrees F (220 degrees C/200 degrees C in a fan-forced oven).
  3. 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.
  4. Make the Cobbler Biscuit Topping
  5. 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.
  6. Mix in boiling hot water until all ingredients are just combined with a baking spatula.
  7. 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.
  8. Bake
  9. Mix together the cinnamon and sugar in a small bowl and generously sprinkle the cinnamon sugar mixture over the peach cobbler topping.
  10. Bake in the preheated oven for 30-35 minutes, or until the peach cobbler is browned and bubbly.
  11. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 283

% 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.