Southern Peach Cobbler Recipe with Canned Peaches Recipe
This Southern Peach Cobbler recipe uses canned peaches for convenience while delivering a warm, comforting dessert with a buttery, flaky crust and spiced peach filling. Perfectly balanced with cinnamon and nutmeg, this cobbler is easy to make and ideal for family gatherings or cozy nights.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Peach Cobbler Filling
- 3 cans peaches in lite syrup (29 ounces each) (if using fresh peaches, see notes below)
- ½ cup salted butter (1 stick)
- 1 cup granulated sugar (plus more if needed)
- ½ teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon pure vanilla extract
- 3 teaspoons all-purpose flour
Pie Crust
- 2 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter, cut in cubes (2 sticks)
- ½ to ⅔ cup very cold water
- 1 egg (beaten with 1 teaspoon of water) for egg wash
- Ground cinnamon for garnish
Instructions
- Prepare Peach Cobbler Filling: Drain two cans of peaches and add only the peaches to a large pot. Add the remaining can of peaches with lite syrup along with butter to the pot over medium heat and allow the butter to melt completely.
- Add Spices and Sweeten: Stir in sugar, cinnamon, nutmeg, and vanilla extract once the butter has melted. Bring the mixture to a boil to allow flavors to meld.
- Create Flour Slurry and Thicken: Remove 3 tablespoons of peach syrup from the pot, whisk flour into the syrup until smooth creating a slurry, then stir it back into the pot. Cook for 30-40 minutes until the syrup thickens and coats the back of a spoon. Taste and adjust sugar or spices as desired, then remove from heat and let cool to thicken further.
- Make Pie Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut them into the flour mixture with a pastry cutter until crumbly with varied-sized pieces.
- Form Dough: Gradually add cold water starting with ½ cup, mixing until a dough ball forms. Knead quickly to bring dough together even if some flour remains. Divide dough into two balls, wrap tightly in plastic wrap, and refrigerate for 35-45 minutes.
- Preheat Oven and Roll Dough: Preheat oven to 375°F (190°C). On a floured surface, unwrap one dough ball and roll it out to ⅓ inch thickness. Fit it into a 9x13 inch baking pan, covering the bottom and sides.
- Assemble Cobbler: With a slotted spoon, transfer just the peaches from the filling pot onto the dough-lined pan. Pour remaining syrup over the peaches, using at least two-thirds to ensure the filling will be moist after baking.
- Top Crust and Finish: Roll out the second dough ball and decorate the top of the cobbler as desired. Brush the top crust with the egg wash and sprinkle lightly with ground cinnamon.
- Bake: Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and crisp. Remove from oven and allow to cool before serving.
Notes
- For fresh peaches, peel and slice about 6-8 large peaches and substitute for canned; you may need to add extra sugar as fresh peaches can be less sweet.
- Chilling the dough is important to keep the butter solid, which results in a flaky crust.
- Adjust sugar in filling to your taste depending on the sweetness of your peaches.
- Use a slotted spoon to reduce excess syrup if you prefer a less runny filling, but keep at least two-thirds for optimal texture.
- Allow cobbler to cool before serving to let the filling set properly.
