Southern Peach Cobbler with Canned Peaches
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.
Servings: 8 servings
Calories: 283kcal
Ingredients
PEACH COBBLER FILLING
- 3 15 oz cans peaches in light syrup, drained
- ½ cup light brown sugar
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- Zest of 1 lemon finely grated
- Juice of ½ a lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
BISCUIT TOPPING
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter cold and cubed
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 2 tablespoon turbinado sugar
- ½ teaspoon 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
Storage Instructions
Keep the peach cobbler in an airtight container or wrapped well in its baking dish. Store in the fridge for up to 4 days!Make Ahead Freezing and Baking Instructions
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
Serving: 1g | Calories: 283kcal | Carbohydrates: 51g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 126mg | Fiber: 2g | Sugar: 35g