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Easy Southern Peach Cobbler [with Canned Peaches]

Easy Southern Peach Cobbler [with Canned Peaches]
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A delightful and easy Southern peach cobbler featuring a sweet, velvety peach filling and a tender, spiced biscuit topping. Perfect for any occasion!

Ingredients

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  • CINNAMON BISCUIT TOPPING:
  • 2 cups organic all-purpose flour
  • 2 Tbsps organic all-purpose flour
  • 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 the 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, add 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 all-purpose flour, 2 tablespoons cane sugar, a pinch of ground cinnamon (optional), and ½ teaspoon sea salt.
  6. Whisk these dry ingredients together.
  7. Add ½ cup COLD cubed unsalted butter to the dry ingredients.
  8. Using a pastry blender, blend the butter into the dry ingredients until the mixture resembles small peas and is crumbly.
  9. Slowly pour the cold apple cider vinegar-milk mixture into the bowl.
  10. Stir the mixture with one hand until the dry ingredients are moistened. If too dry, add 1 tablespoon of milk at a time until 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 overnight.
  13. TO MAKE THE PEACH FILLING [OVER STOVETOP]:
  14. In a large skillet (oven-safe if using it for baking) over medium-high heat, add the drained peaches and ½ cup unsalted butter.
  15. Allow the butter to melt.
  16. Add 1 cup cane sugar, ½ cup brown sugar, 1 ½ tsps Dessert Lover Blend, 1 tablespoon vanilla, and 1 teaspoon lemon juice to the skillet.
  17. Stir to combine all ingredients.
  18. Reduce the heat to low.
  19. Allow the peaches to cook and simmer for 20-25 minutes, stirring occasionally.
  20. In a separate small bowl, combine 3 tablespoons cornstarch with 6 tablespoons warm water and stir until milky.
  21. Add the cornstarch mixture to the simmering peaches.
  22. Stir until the peach filling becomes thickened and velvety.
  23. Continue to cook for another 3-4 minutes.
  24. Remove the peach filling from the heat.
  25. TO MAKE THE CINNAMON BISCUIT TOPPING:
  26. In a bowl or measuring cup, mix 1 cup almond milk and 2 tsps lemon juice until combined.
  27. Allow this mixture to sit for a few minutes to thicken slightly, creating a "buttermilk" effect.
  28. In a separate bowl, add 2 cups + 2 Tbsps all-purpose flour, 2 tsps baking powder, 1 cup cane sugar, 1 teaspoon Dessert Lover Blend, and ½ teaspoon sea salt.
  29. Whisk all dry ingredients together until combined.
  30. Add 6 Tbsps COLD unsalted butter, cut into pieces, to the dry ingredients.
  31. Using a pastry blender or two forks, blend the butter into the dry ingredients until the mixture looks 'peas-like'.
  32. Add the prepared 'buttermilk' to the dry ingredients.
  33. Stir everything together using a rubber spatula until just combined and wet enough. The batter should be thick like biscuit dough; do not over-mix.
  34. ASSEMBLE + BAKE:
  35. IF USING THE CRUST OPTION: Remove the dough ball from the refrigerator.
  36. Place the dough onto a lightly floured surface.
  37. Roll out the dough ball using a rolling pin to about ½-inch thick.
  38. Gently place the rolled-out dough into your prepared baking dish, working it around evenly.
  39. Fold or tuck any excess pie crust.
  40. Poke tiny holes around the bottom of the crust using a fork.
  41. Add parchment paper to the center of the crust and add pie weights on top.
  42. Pre-bake the crust for 10-15 minutes.
  43. Remove the pre-baked crust from the oven and continue with the recipe.
  44. Scoop the cooked peach filling onto the crust (if using) or directly into your prepared baking dish.
  45. Immediately top the peach filling with the biscuit dough, using a spoon or large ice cream scoop (about 2 tablespoons of dough per scoop).
  46. Repeat until all dough is scooped on top of the peaches.
  47. In a small bowl, whisk together 1 large egg and 1 tablespoon almond milk to create an egg wash.
  48. Lightly brush the tops of the biscuit dough with the egg wash.
  49. Bake for 20-25 minutes, or until the biscuits are deep golden brown, crisp on the outside, and cooked through (a toothpick inserted comes out clean).
  50. The peach filling should be bubbling through.
  51. Remove the cobbler from the oven.
  52. Slightly cool before serving.
  53. Serve immediately with a scoop of your favorite vanilla ice cream or whipped cream.

Notes

For homemade Dessert Lover Blend, combine 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, and a pinch of cloves.
If using fresh peaches, you’ll need about 8-10 cups, peeled, pitted, and sliced. You might need to increase cook time slightly for the filling.
Ensure your butter is very cold for the biscuit topping for the flakiest texture.
Do not overmix the biscuit dough; mix just until combined to keep the biscuits tender.

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