Description
This Southern Peach Cobbler recipe features a luscious peach filling made with canned peaches in light syrup, combined with a buttery, flaky homemade pie crust. Baked to golden perfection with a cinnamon-sprinkled top crust, this classic American dessert offers a sweet and warmly spiced treat that’s perfect for any occasion.
Ingredients
Units
Scale
Peach Filling:
- 3 cans peaches in lite syrup (29 ounces each) (if using fresh peaches see notes)
- 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 in cubes (2 sticks)
- 1/2 - 2/3 cup very cold water
- 1 egg beaten with 1 teaspoon water (for egg wash)
- Ground cinnamon for garnish
Instructions
- Prepare Peach Filling: Drain two cans of peaches, reserving only the peaches, and add them to a large pot. Add the third can of peaches along with its lite syrup and the butter. Heat over medium heat, stirring occasionally until the butter melts completely. Stir in sugar, ground cinnamon, nutmeg, and vanilla extract, then bring the mixture to a boil.
- Create Flour Slurry: Remove 3 tablespoons of the peach syrup from the pot and whisk in the flour to make a smooth slurry. Stir this mixture back into the pot with peaches to thicken the filling.
- Simmer Filling: Cook the peach mixture for an additional 30-40 minutes, stirring occasionally until the syrup thickens and coats the back of a spoon. Taste and adjust sugar and spices if needed. Remove from heat and allow to cool and thicken further.
- Make Pie Crust Dough: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter until crumbly with pea-sized bits of butter. Slowly add cold water starting with ½ cup, mixing lightly until a dough ball forms. Add more water if necessary. Knead lightly, then divide dough into two balls, wrap tightly in plastic wrap and refrigerate for 35-45 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to heat while preparing the cobbler assembly.
- Roll Bottom Crust: On a floured surface, unwrap one dough ball and roll it out to about ⅓ inch thickness. Transfer it to a 9×13 inch baking pan, pressing it along the bottom and sides to form the crust.
- Add Peach Filling: Using a slotted spoon, transfer peaches from the pot onto the crust, then pour the remaining syrup over them, using at least two-thirds of the syrup for moistness.
- Roll Top Crust and Assemble: Roll out the second dough ball and decorate the top of the peach cobbler as desired. Brush the top crust with the egg wash and sprinkle lightly with ground cinnamon for garnish.
- Bake: Bake the cobbler in the preheated oven for 40-45 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the cobbler to cool before serving to let the filling thicken and flavors meld.
Notes
- Using Fresh or Frozen Peaches: Substitute 3 ¾ cups of peach slices. To peel, blanch peaches in boiling water for 20 seconds then shock in ice water. Adjust butter, sugar, and flour quantities since fresh peaches lack syrup. Taste to reach desired syrup thickness and sweetness.
- Storage & Reheating: Best eaten same day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or enjoy cold or at room temperature.
- Freezing: Can be frozen up to 1 month if tightly wrapped, though best fresh.
Nutrition
- Serving Size: 1 slice (1/12 of cobbler)
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
