Description
A rustic, forgiving peach cobbler featuring a jammy peach filling and a golden, buttery biscuit-like topping. This easy dessert uses canned peaches for consistency and requires minimal prep time, making it perfect for weeknights or entertaining.
Ingredients
Scale
- 2 large cans (15–16 oz each) canned peaches in juice, drained (reserve ¼ cup juice)
- ½ cup granulated sugar (adjust based on peach sweetness)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar (for topping)
- ½ cup unsalted butter, cold and cubed
- ¼ cup whole milk
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a medium bowl, combine drained peaches, reserved ¼ cup peach juice, ½ cup sugar, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch. Toss gently to coat.
- Pour the peach mixture into the prepared baking dish and spread evenly.
- In a large bowl, whisk together 1 cup flour, baking powder, salt, and 2 tablespoons sugar.
- Add cold, cubed butter to the flour mixture. Use a fork or pastry cutter to cut the butter in until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in ¼ cup milk and stir gently with a fork just until the dough comes together. Do not overmix or knead.
- Drop spoonfuls of biscuit dough in irregular clumps over the peach mixture, spacing them 2-3 inches apart.
- Optional: Brush tops with melted butter and sprinkle with coarse sugar.
- Bake for 45 minutes, or until the topping is golden brown and juices are bubbling. If browning too fast, cover loosely with foil after 30 minutes.
- Let cool for 10-15 minutes before serving to allow filling to thicken. Serve warm with ice cream or whipped cream.
Notes
Keep butter cold for flaky biscuits. Do not overmix the dough. Save the peach juice for the filling. Let the cobbler cool for 10-15 minutes to prevent a soupy texture. Can be made ahead and refrigerated overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: peach cobbler, biscuit topping, easy dessert, canned peaches recipe, comfort food, summer dessert, buttery biscuits, better than takeout