Easy Southern Peach Cobbler [with Canned Peaches]

Peach cobbler in a white bowl on a white wood table next to a plate and baking dish and herbs.

4.88 from 32 votes

Easy Southern Peach Cobbler [with Canned Peaches]

This Easy Southern Peach Cobbler [with Canned Peaches] is an old fashioned way to whipping together this timeless dessert often enjoyed with a few scoops of ice cream for a real treat for the entire family!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Keyword: baked, brunch, cobbler, dessert, easy, family-friendly, kid-friendly, peach, southern, sweet, vegetarian

Servings: servings

Calories: 487kcal

Author: Shanika

Ingredients

CINNAMON BISCUIT TOPPING:

2 cups organic all-purpose flour
1 cup organic cane sugar
2 tsps baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup Almond milk, unsweetened + COLD (You can use whole milk or your fave plant-based milk)
1 tablespoon freshly-squeezed lemon juice (You can also use apple cider vinegar, if desired)
6 Tbsps COLD unsalted butter, cut into pieces

FILLING:

6 (15 oz.) cans organic peach slices, drained well (See Notes for Fresh Peaches options)
1 cup organic cane sugar
½ cup organic brown sugar
¼ cup arrowroot starch
2 tsps ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
1 teaspoon vanilla extract
¼ cup unsalted butter, cut into pieces
½ lemon, freshly-squeezed

EGG WASH:

1 large egg, beaten
1 tablespoon Almond milk, unsweetened

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit and lightly grease a standard (9x13 inch) baking dish with butter or oil.

TO MAKE THE PEACH FILLING:

In a large bowl, add the well drained peaches and pat dry further to remove any excess moisture or juices. Toss together the sliced peaches, lemon juice, cane sugar, brown sugar, arrowroot, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and peaches are fully coated. Place the peaches mixture into the prepared baking dish, tuck in the pieces of butter in between the peaches, and bake in the preheated oven for 15-20 minutes. The peaches should begin to soften and become bubbly a bit.
NOTE: Baking the peaches first allows for the biscuit topping to cook through fully since they need to be added on top of the HOT peaches for the best results.

TO MAKE THE CINNAMON BISCUIT TOPPING:

In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly.
In a bowl, add together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, whisking everything until combined.
Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.
Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!

ASSEMBLE + BAKE:

Remove the peaches from the oven, and immediately top with the biscuit dough. Using a spoon (or large ice cream scoop), scoop 2 Tbsps of biscuit dough at a time and place them unto peaches, about 1-inch apart. Repeat until all dough is scooped on top.
In a bowl, whisk together the egg and milk to create the egg wash.
Lightly brush biscuits with a bit of egg wash and bake for 20-25 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and peaches filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite ice cream or whipped cream!
Bon Appetit!

Notes

STORAGE: Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover peach cobbler to a preheated oven of 375 degrees until warmed through.
GLUTEN-FREE OPTION: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).
VEGAN OPTION: To make this vegan-friendly, see my Vegan Southern Peach Cobbler recipe!
GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit topping, I suggest grating your butter instead of cutting them into cubes. To grate your butter, add the butter to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
FRESH PEACHES: If you decide to use fresh peaches, you'll need about 14-16 fresh peaches to equal the amount of canned peaches. You'll want to slice them about 1-inch thick. See FAQ section for more info.

Nutrition