Peach Cobbler with Canned Peaches

Peach cobbler in a white bowl topped with ice cream.

Peach Cobbler with Canned Peaches

This amazing Peach Cobbler is loaded with juicy peaches and a unique topping that tastes like a buttery biscuit and a vanilla sugar cookie!

Course Dessert

Cuisine American, Dessert

Prep Time 15

Cook Time 32

Total Time 47

Servings

Calories 282kcal

Author Allison Mattina

Ingredients

Filling:

3 14-oz cans sliced peaches (preferably in juice not syrup) see note for fresh peaches
¼ cup granulated sugar
3 tablespoons all purpose flour
finely grated zest of one small lemon

Topping (see note):

⅔ cup granulated sugar
¾ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted
vanilla ice cream for serving

Instructions

Filling:

Preheat oven to 350°F. Place a large strainer or fine mesh sieve over a bowl and drain the canned peaches. Stir the peaches several times to ensure that the excess liquid has drained out. Discard the liquid.
Add the peaches to a large bowl and stir in the sugar, flour, and lemon zest. Scoop the mixture into an 8x8 baking dish and spread into an even layer.

Topping:

In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the peaches. Bake for 35-40 minutes, until the peaches are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 20 minutes; the juices will thicken up as it cools.

Video

Notes

FRESH PEACHES: Use about 6-cups peeled, sliced, ripe-yet-firm peaches in place of the canned peaches. All other filling ingredients can stay the same. If your peaches are really sweet you can reduce the sugar in the filling by half.

TOPPING: If you prefer your cobbler a little heavier on the topping, use the following measurements for the topping portion of the recipe. Preparation and bake time will be about the same.

¾ cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted

Topping adapted from Pinch of Yum.

Nutrition