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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.

Ingredients

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  • 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.

Find it online: https://timelesscrumb.com/easy-southern-peach-cobbler-with-canned-peaches/