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Easy Southern Peach Cobbler [with Canned Peaches]

By Hanna
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There’s something so comforting about a warm, bubbly dessert, especially when it reminds you of home. For me, that’s almost always a good peach cobbler. This Easy Southern Peach Cobbler [with Canned Peaches] recipe brings back memories of Sunday dinners at my grandma’s house, even if she used fresh peaches from her garden. It’s a taste of pure Southern comfort, made simple for anyone to enjoy.

Easy Southern Peach Cobbler [with Canned Peaches] - finished dish

Why You’ll Love This Easy Southern Peach Cobbler [with Canned Peaches]

  • It’s incredibly easy to make, even for beginner bakers.
  • The biscuit topping is perfectly tender and golden, with a hint of cinnamon.
  • The peach filling is sweet, syrupy, and bursting with peachy flavor.
  • It’s the ultimate comfort dessert, perfect for any occasion, from weeknights to holidays!

Ingredients You’ll Need

  • Organic All-Purpose Flour: This is the base for our biscuit topping and optional crust. Regular all-purpose flour works just fine if you don’t have organic.
  • Organic Cane Sugar: We use this for both the topping and the filling. It gives a clean sweetness.
  • Baking Powder: This is our leavening agent for the biscuits, making them light and fluffy. Make sure yours isn’t expired!
  • My Dessert Lover Blend: This is my special spice blend for authentic flavor. If you don’t have it, check the notes in the recipe card for how to make your own blend.
  • Almond Milk, Unsweetened: Used for the biscuit topping and egg wash. You can easily substitute with whole milk, heavy cream, or your favorite plant-based milk.
  • Freshly-Squeezed Lemon Juice: This reacts with the milk to create a “buttermilk” for the biscuits and brightens the peach filling. Apple cider vinegar can be used instead.
  • COLD Unsalted Butter: Using cold butter is key for flaky biscuits and a good crust. Cut it into small pieces before you start.
  • Canned Organic Peach Slices, Drained Well: This is the star of our cobbler! Using canned peaches makes this recipe super quick and accessible. Make sure to drain them thoroughly.
  • Organic Brown Sugar: Adds a deeper, caramel-like sweetness to the peach filling.
  • Cornstarch: Our thickening agent for the peach filling. Mix it with warm water before adding. All-purpose flour can be used as a substitute if needed.
  • Vanilla Extract: Enhances all the sweet flavors in the peach filling.

How to Make Easy Southern Peach Cobbler [with Canned Peaches] Step by Step

First things first, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. If you’re using the optional crust, now’s the time to get that started! Combine milk and apple cider vinegar in a cup and let it sit. Then, whisk together the dry crust ingredients in a bowl, add cold butter, and blend until it looks like small peas. Slowly add the milk mixture until it’s just moistened. Form it into a ball, wrap it, and pop it in the fridge for at least an hour. This chilling time is important for a flaky crust!

While the crust chills, or if you’re skipping the crust, let’s get that amazing peach filling going! In a large skillet, melt the butter over medium-high heat. Add your drained canned peaches, both sugars, Dessert Lover Blend, vanilla, and lemon juice. Give it a good stir. Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. This is where the magic happens and the flavors really meld together. In a separate small bowl, whisk your cornstarch with warm water until it’s milky, then stir that into the simmering peaches. Continue cooking for another 3-4 minutes until it thickens up beautifully and becomes velvety smooth. Remove it from the heat.

Now for the biscuit topping! In a small bowl, mix the almond milk and lemon juice for your “buttermilk” and let it sit for a few minutes to thicken. In a larger bowl, whisk together the flour, baking powder, sugar, Dessert Lover Blend, and salt. Add your cold butter pieces and use a pastry blender or two forks to cut it into the dry ingredients until it resembles small peas. Pour in your “buttermilk” mixture and stir gently with a rubber spatula until just combined. Don’t worry if it looks a little thick, like biscuit dough – that’s exactly what we want! Just be careful not to over-mix.

Easy Southern Peach Cobbler [with Canned Peaches] - step by step

My Top Tips for Success

  • I always make sure my butter for the biscuit topping is super cold. This creates those lovely pockets of steam that make the biscuits light and flaky.
  • Trust me on this one: drain those canned peaches really well! Too much liquid will make your cobbler watery.
  • In my experience, chilling the optional crust dough for at least an hour makes it much easier to roll out and prevents it from shrinking too much.
  • When mixing the biscuit dough, stop as soon as everything is just combined. Over-mixing develops gluten, leading to tough biscuits.
  • Don’t be shy with the egg wash! A light brush on top of the biscuits gives them that gorgeous golden-brown color and a lovely sheen.
  • Serve this Easy Southern Peach Cobbler [with Canned Peaches] warm with a scoop of vanilla ice cream – it’s an absolute game-changer!

Common Mistakes to Avoid

  • Not Draining Peaches Properly: This leads to a watery filling. Make sure your canned peaches are very well drained before adding them to the skillet.
  • Over-mixing the Biscuit Dough: This will result in tough, dense biscuits instead of light, fluffy ones. Mix until just combined.
  • Using Warm Butter for Biscuits: Warm butter melts too quickly and won’t create the flaky texture we’re looking for. Always use cold butter, cut into small pieces.
  • Not Chilling the Optional Crust Dough: If you’re using the crust, skipping the chilling step can make it difficult to roll out and prone to shrinking during baking.

How to Store Easy Southern Peach Cobbler [with Canned Peaches]

  • Room Temperature: Store covered tightly with plastic wrap or foil for up to 1-2 days.
  • Refrigerator: Cover tightly and refrigerate for up to 3-4 days.
  • Freezer: Once completely cooled, wrap individual servings or the entire cobbler tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Yes, you can definitely use fresh peaches! You’ll need about 6 (15 oz.) cans worth of sliced fresh peaches. You might need to adjust the sugar slightly depending on the sweetness of your peaches.

What if I don’t have My Dessert Lover Blend?

No problem! You can make your own blend. A good substitute would be a mix of cinnamon, nutmeg, and a tiny pinch of cloves or allspice. Check the recipe card notes for specific ratios.

Can I make this cobbler ahead of time?

You can prepare the peach filling and biscuit dough separately a day in advance. Store the filling in the fridge and the biscuit dough covered in the fridge. Assemble and bake just before serving for the best results.

My biscuits aren’t golden brown. What happened?

Make sure your oven temperature is accurate. Also, don’t forget the egg wash! Brushing the tops with a beaten egg and milk mixture really helps them get that beautiful golden color.

I hope you love this Easy Southern Peach Cobbler [with Canned Peaches] as much as I do. It’s truly a hug in a dish! Give it a try this week and let me know how it turns out in the comments below. Happy baking!

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Easy Southern Peach Cobbler [with Canned Peaches]

Easy Southern Peach Cobbler [with Canned Peaches]
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A comforting, classic Southern peach cobbler featuring tender, juicy canned peaches and a golden, fluffy biscuit topping.

  • Author: Hanna
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 75
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • CINNAMON BISCUIT TOPPING:
  • 2 cups organic all-purpose flour + 2 Tbsps
  • 1 cup organic cane sugar
  • 2 tsps baking powder
  • 1 teaspoon My Dessert Lover Blend
  • ½ teaspoon sea salt
  • 1 cup Almond milk, unsweetened + COLD
  • 2 tsps freshly-squeezed lemon juice
  • 6 Tbsps COLD unsalted butter, cut into pieces
  • FILLING:
  • 6 (15 oz.) cans organic peach slices, drained well
  • 1 cup organic cane sugar
  • ½ cup organic brown sugar
  • 3 Tbsps cornstarch
  • 6 Tbsps WARM water
  • 1 ½ tsps My Dessert Lover Blend
  • ½ teaspoon sea salt
  • ½ cup unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon freshly-squeezed lemon juice
  • CRUST [OPTIONAL]:
  • 1 ½ cups organic all-purpose flour
  • 2 Tbsps organic cane sugar
  • Pinch of ground cinnamon, optional
  • ½ teaspoon sea salt
  • ½ cup unsalted butter, COLD + cubed
  • ¼-1/3 cup COLD Almond milk
  • 1 teaspoon apple cider vinegar
  • EGG WASH:
  • 1 large egg, beaten
  • 1 tablespoon Almond milk, unsweetened

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190°C).
  2. Lightly grease a standard 9×13 inch baking dish or oven-safe cast iron skillet with butter.
  3. TO MAKE THE CRUST [OPTIONAL]:
  4. In a measuring cup, combine ¼-1/3 cup COLD Almond milk and 1 teaspoon apple cider vinegar. Stir and set aside.
  5. In a large bowl, add 1 ½ cups organic all-purpose flour, ½ teaspoon sea salt, pinch of ground cinnamon (optional), and 2 Tbsps organic cane sugar. Whisk them all together.
  6. Add ½ cup COLD unsalted butter, cut into cubes, to the dry ingredients.
  7. Using a pastry blender or two forks, blend the butter into the dry ingredients until the mixture resembles small peas and is crumbly.
  8. Pour the cold milk and apple cider vinegar mixture slowly into the dry ingredients.
  9. Stir the mixture with one hand, working it together, until the dry ingredients are moistened.
  10. If the mixture feels too dry, add 1 tablespoon of milk at a time until it's moistened but not too wet.
  11. Form the dough into a ball.
  12. Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour, or up to 1 ½ hours, or even overnight.
  13. TO MAKE THE PEACH FILLING [OVER STOVETOP]:
  14. In a large skillet (oven-safe if using for baking) over medium-high heat, add the 6 (15 oz.) cans organic peach slices (drained well) and ½ cup unsalted butter.
  15. Allow the butter to melt.
  16. Add 1 cup organic cane sugar, ½ cup organic brown sugar, 1 ½ tsps My Dessert Lover Blend, 1 tablespoon vanilla extract, and 1 teaspoon freshly-squeezed lemon juice. Stir to combine.
  17. Reduce the heat to low.
  18. Allow the peaches to cook and simmer for 20-25 minutes, stirring occasionally.
  19. In a small bowl, whisk together 3 Tbsps cornstarch and 6 Tbsps WARM water until it has a milky consistency.
  20. Add the cornstarch mixture to the simmering peaches and stir until the peach filling becomes thickened and velvety.
  21. Continue to cook for another 3-4 minutes.
  22. Remove the peach filling from the heat.
  23. TO MAKE THE CINNAMON BISCUIT TOPPING:
  24. In a bowl or measuring cup, mix together 1 cup COLD unsweetened Almond milk and 2 tsps freshly-squeezed lemon juice until combined.
  25. Allow it to sit for a few minutes to thicken slightly (this acts as the 'buttermilk').
  26. In a separate bowl, add 2 cups organic all-purpose flour + 2 Tbsps, 2 tsps baking powder, 1 cup organic cane sugar, 1 teaspoon My Dessert Lover Blend, and ½ teaspoon sea salt.
  27. Whisk everything until combined.
  28. Add 6 Tbsps COLD unsalted butter, cut into pieces, to the dry ingredients.
  29. Using a pastry blender or two forks, blend the butter into the dry ingredients until everything looks 'peas-like'.
  30. Add the 'buttermilk' mixture to the dry ingredients.
  31. Stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, like biscuit dough. Do not over-mix.
  32. ASSEMBLE + BAKE:
  33. IF USING THE CRUST OPTION: Remove the dough ball from the refrigerator.
  34. Place the dough ball onto a lightly floured surface.
  35. Roll out the dough ball using a rolling pin to about ½-inch thick (not too thin).
  36. Gently place the rolled-out crust into your prepared baking dish, working it around evenly.
  37. Fold or tuck any excess pie crust.
  38. Poke tiny holes around the bottom of the crust using a fork.
  39. Add parchment paper to the center of the crust and add 'pie weights' (or dried beans/rice) atop it.
  40. Pre-bake the crust for 10-15 minutes.
  41. Remove the crust from the oven and continue with the recipe.
  42. Scoop the cooked peach filling onto the crust or into your prepared baking dish (if not using the same skillet).
  43. Immediately top the peach filling with the biscuit dough by using a spoon or large ice cream scoop.
  44. Scoop about 2 Tbsps of biscuit dough at a time, repeating until all dough is scooped on top.
  45. TO MAKE THE EGG WASH:
  46. In a small bowl, whisk together 1 large egg and 1 tablespoon unsweetened Almond milk.
  47. Lightly brush the tops of the biscuit dough with a bit of the egg wash.
  48. Bake for 20-25 minutes, or until the biscuits are deep golden brown (or an amber-like color), crisp on the outside, and cooked through (a toothpick inserted comes out clean).
  49. Ensure the peach filling is bubbling through and thickened, not watery.
  50. Remove the cobbler from the oven.
  51. Slightly cool before serving immediately with a scoop of your favorite vanilla ice cream or whipped cream.

Notes

My Dessert Lover Blend can be substituted with a blend of 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of allspice.
Ensure your butter is very cold for the biscuit topping for the flakiest results.
Drain canned peaches thoroughly to prevent a watery cobbler.
Do not over-mix the biscuit dough; mix until just combined for tender biscuits.

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I’m Anni Seyler baker, relentless recipe tester, professional butter enthusiast, and the person behind The Flaky Truth. I’m 32, a mom of two, and I spend most of my week with flour somewhere it shouldn’t be (usually my hair).

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