Description
This Southern Peach Cobbler with canned peaches is a classic, comforting dessert featuring a buttery, flaky pie crust filled with a sweet and spiced peach filling. Ideal for warm gatherings or anytime you crave a traditional Southern treat, this cobbler combines easy-to-use canned peaches with fragrant cinnamon, nutmeg, and vanilla, baked to golden perfection.
Ingredients
Units
Scale
Peach Filling
- 3 cans peaches in lite syrup (29 ounces each)
- 1/2 cup salted butter (1 stick)
- 1 cup granulated sugar (plus more if needed)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon pure vanilla extract
- 3 teaspoons all-purpose flour
Pie Crust
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter, cut into cubes (2 sticks)
- 1/2 to 2/3 cup very cold water
- 1 egg beaten with 1 teaspoon of water (for egg wash)
- Ground cinnamon for garnish
Instructions
- Prepare the Peach Filling: Drain two cans of peaches and add just the peaches to a large pot. Add the remaining can of peaches with lite syrup and butter to the pot over medium heat. Allow the butter to melt completely while stirring.
- Mix in Spices and Sweetener: Stir in the sugar, cinnamon, nutmeg, and vanilla extract. Bring the peaches and syrup mixture to a boil.
- Create the Flour Slurry: Remove 3 tablespoons of peach syrup from the pot and whisk in the flour until fully combined, forming a slurry. Then stir this mixture back into the pot.
- Thicken the Filling: Cook the filling for an additional 30-40 minutes, stirring occasionally until the syrup thickens and coats the back of a spoon. Adjust sweetness or spices as needed, then remove from heat and let cool.
- Make the Pie Crust Dough: In a medium bowl, whisk together flour, sugar, and salt. Cut cold butter cubes into the flour mixture using a pastry cutter until crumbs form.
- Add Cold Water: Gradually add cold water, starting with ½ cup, stirring gently until dough forms a ball. Add more water if necessary. Knead quickly without overworking.
- Chill the Dough: Divide dough into two balls, wrap each tightly in plastic wrap, and refrigerate for 35-45 minutes.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll Out Bottom Crust: On a floured surface, roll out one dough ball to about ⅓ inch thickness and fit it into a 9×13 inch baking pan, covering bottom and sides.
- Assemble Filling: Use a slotted spoon to remove peaches from the pot and spread them over the crust. Pour remaining syrup evenly over the peaches (at least 2/3 cup).
- Roll Out Top Crust: Roll out second dough ball and decorate the cobbler top as desired. Place over peach filling.
- Add Egg Wash and Cinnamon: Brush the top crust with beaten egg wash and sprinkle lightly with ground cinnamon.
- Bake: Bake for 40-45 minutes until crust is golden brown. Remove from oven and allow to cool before serving.
Notes
- Using Fresh or Frozen Peaches: For fresh, use about 3 ¾ cups peach slices. To peel, boil peaches for 20 seconds, then plunge into ice water; skins should slip off easily. Increase butter and sugar, reduce flour, and adjust liquid to create enough syrup when using fresh peaches.
- Storage: Best eaten the day it is made. Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through. Cobbler can be eaten cold or at room temperature as well.
- Freezing: While best fresh, leftovers can be frozen for up to one month if wrapped tightly.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cobbler)
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
