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easy peach cobbler with canned peaches in serving bowl with ice cream

Easy Canned Peach Cobbler

Kitchen Ready Betty
Skip the box mix and create a fantastic, warm dessert using basic pantry staples and convenient canned fruit. This easy homemade cobbler features a rich fruit filling perfectly balanced by a tender, golden biscuit topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest time 5 minutes
Total Time 1 hour
Course Desserts
Cuisine American, Southern
Servings 9
Calories 215 kcal

Equipment

  • small colander
  • spouted measuring cup (for collecting juice from can)
  • medium non-stick saucepan
  • non-scratch whisk
  • 8x8 or 9x9 (2 qt) baking dish (spritzed with canola spray)
  • small prep bowl
  • medium mixing bowl
  • pastry cutter
  • fork
  • large spoon
  • cake tester

Ingredients
  

  • 1 (29 oz.) can sliced peaches in fruit juice
  • 1 cup juice from can add water if necessary to reach 1 cup
  • 2 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 3 tablespoon sugar for cinnamon & sugar mixture
  • 1 teaspoon cinnamon
  • 1 cup all-purpose flour spooned and leveled
  • ¼ cup sugar for biscuit topping
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick (½ cup) salted butter softened
  • ⅓ cup water

Instructions
 

  • Preheat oven to 375℉.
  • Place small colander over spouted measuring cup (colander should be able to rest on rim of cup without tipping or falling).
  • Drain entire contents of peach can into colander. Allow juice to collect into measuring cup below until it reaches reach 1 cup (add water if needed to reach this quantity).
  • Pour juice into medium non-stick saucepan. Sprinkle in cornstarch and whisk together. Continously stir this mixture over medium heat until it thickens and starts to bubble (about 5 minutes).
  • Remove saucepan immediately from heat. Stir in drained peaches and lemon juice. Transfer mixture to prepared baking dish.
  • In a small prep bowl, mix 3 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle roughly half of this mixture over peaches in baking dish. Then set prep bowl and baking dish aside.
  • To a medium mixing bowl, add flour, ¼ c. sugar, baking powder, and salt. Mix until combined.
  • Add softened butter. Use a pastry cutter or two knives to cut the butter into flour mixture; then use a fork to blend contents until mixture resembles coarse crumbs.
  • Pour in water and stir until JUST BLENDED (do not over mix).
  • Using a large spoon, dollop biscuit mixture over peaches. Aim for 9 dollops to cover most of the contents in the baking dish.
  • Sprinkle remaining cinnamon and sugar mixture over biscuit dough.
  • Bake, uncovered, for 30-35 minutes or until peach mixture is bubbling and biscuits are golden and baked through.
  • Allow to rest for 5 minutes. Serve warm.

Notes

Pulling your peach cobbler out of the oven before the edges are bubbling vigorously can leave the center undercooked. Wait for those rapid bubbles to ensure perfectly hot, tender fruit. It's also important to use a cake tester to make sure the biscuits are baked through.
Cover the fully cooled baking dish tightly with foil or transfer leftovers to an airtight container. It will stay perfectly fresh in the refrigerator for three to four days.
Reheat in 350°F oven until peach mixture bubbles.
 

Nutrition

Calories: 215kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 313mgPotassium: 109mgFiber: 1gSugar: 15gVitamin A: 454IUVitamin C: 12mgCalcium: 65mgIron: 1mg
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