Peach Cobbler
Get ready to make delicious peach cobbler any time of year with this delicious peach cobbler recipe using canned peaches (or fresh if you have them). It’s the perfect summer dessert or great any time of year!
Servings: 10 servings
Calories: 451kcal
Ingredients
Filling
- ¼ cup butter
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup flour
- 1 tsp cinnamon
- ½ tsp salt
- 1 TBS lemon juice
- 1 tsp orange zest
- ½ tsp almond or vanilla extract
- 3 28 ounce cans of sliced peaches (drained)
Topping
- 1 TBS lemon juice
- ½ cup milk
- 2 cups flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¾ cups cold salted butter (cut into cubes)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Generously grease a 9"x13" baking dish with 1/4 cup of butter. Leave any excess butter in the pan.1/4 cup butter
- Combine the granulated sugar, brown sugar, cinnamon, flour, and salt in a large mixing bowl and whisk together.1 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/2 tsp salt
- Stir in the lemon juice, orange zest, and almond or vanilla extract.1 TBS lemon juice, 1 tsp orange zest, 1/2 tsp almond or vanilla extract
- Gently fold in the drained peaches.3 28 ounce cans of sliced peaches
- Pour the peach mixture into the prepared baking dish and bake for 15 minutes.
- While the peaches are baking, add 1 tablespoon lemon juice to the 1/2 cup milk and let is sit and thicken for 5 minutes.1 TBS lemon juice, 1/2 cup milk
- Add flour, sugar, and baking powder to your food processor and mix until combined then add the cold butter and pulse until mixture is crumbly. Don't over mix it.2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, 3/4 cups cold salted butter
- Whisk the vanilla into the milk mixture, then add it to the crumb mixture and pulse until crumbs are just moistened.1 tsp vanilla extract
- Immediately after removing the peaches from the oven, spoon the topping over the peaches. If you don't do it right away the topping won't bake properly.
- Place it back in the oven and bake for 40 minutes. If the topping starts to get too dark, cover lightly with foil.
- Serve warm with a scoop of ice cream and a dollop of whipped cream on top!
Notes
Ingredient Notes:
- If you'd prefer to use fresh peaches, you'll need about 16 fresh peaches - pitted, peeled, and sliced.
- You can substitute 1/2 cup of buttermilk for the milk + lemon juice if you have it on hand. Just make sure you omit the lemon juice if you replace the milk with buttermilk.
- Orange zest can be substituted with lemon zest as well.
- Peel, pit, and slice fresh peaches if you want to use those instead of canned peaches!
- Drain canned peaches to remove any excess liquid that may dilute the filling.
- Make sure to add the topping onto the peach filling while the peaches are still hot to ensure it bakes correctly!
- Serve with vanilla ice cream or homemade whipped cream for the ultimate summer dessert!
Nutrition
Calories: 451kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 270mg | Potassium: 148mg | Fiber: 1g | Sugar: 46g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg