Southern Peach Cobbler – Get excited because this is the best and easiest cobbler ever! The buttery crisp topping will melt in your mouth. The texture is very similar to pie crust cobbler. It’s a delicious summer dessert that can be made with fresh or canned peaches.
Print
The Easiest Southern Peach Cobbler (With a Texture Similar to Pie Crust Cobbler) W/Video
Description
Southern Peach Cobbler Get excited because this is the best and easiest cobbler ever! The buttery crisp topping will melt in your mouth. The texture is very similar to pie crust cobbler. Its a delicious summer dessert that can be made with fresh or canned peaches.
Ingredients
- 2 29 oz canned peaches in heavy syrup Only use the peach juice from one can, not both.
- 1/4 cup granulated sugar Add more or less depending on your taste
- 5 tbsp melted unsalted butter
- 2 1/2 tsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Preheat oven to 400 degrees F. Pour the first can of peaches and it's juices into a 9×13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.
- Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine. **SEE NOTES**
- In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
- Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it's fine if you miss some of the edges. See post for steps and pictures about this step. When you're done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
- Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.
Notes
TIPS TO MAKE THIS PEACH COBBLER:
FYI. This recipe works best with canned peaches or just ripe peaches. I actually prefer to use canned peaches. If you use peaches that are too ripe they will cook down way too much and make the cobbler mushy.
Baking Pan
13.5×11
baking
9×13
Peaches
To make this using fresh peaches
You’ll need to add more sugar for taste. Slice the peaches into big slices. Add the blanched sliced peaches to a large baking pan. Add all of the peach filling ingredients per the recipe. Mix well.
Do a TASTE
Flour mixture
Pat
Cook time
Leftover Peach Cobbler
Alternatively, you can wrap it tightly with plastic wrap or foil and place it into the refrigerator up to 5 days.
I’m sure you won’t need storage instruction because this peach cobbler will be gobbled up in no time.
Recipe instructions and post slightly updated on 8/29/2019
