Introduction

This Southern Peach Cobbler is a comforting dessert perfect for showcasing the sweet, juicy flavors of peaches. Made with canned peaches and a flaky homemade crust, it’s an easy treat that fills the kitchen with wonderful aromas. Whether for a family gathering or a cozy night in, this cobbler never disappoints.

A white rectangular dish holds a golden-baked peach pie with a lattice crust on top, showing juicy orange and yellow peach slices bubbling beneath. The crust strips are shiny and flaky, placed in a crisscross pattern. Two scoops of creamy white vanilla ice cream melt gently on one side of the pie. A silver spoon rests inside the dish, partially submerged in the warm peach filling. Next to the dish, on a white marbled surface, there is a halved peach with a reddish-brown pit visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cans peaches in lite syrup (29 ounces each; see notes for fresh peach substitution)

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

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)

Ground cinnamon for garnish

Instructions

Step 1: Drain two cans of peaches and transfer just the peaches to a large pot. Add the remaining can of peaches with lite syrup along with the salted butter to the pot over medium heat, allowing the butter to melt completely.

Step 2: Stir in 1 cup sugar, cinnamon, nutmeg, and vanilla extract. Bring the mixture to a boil, stirring occasionally to combine.

Step 3: Remove 3 tablespoons of peach syrup from the pot and whisk in 3 teaspoons flour until smooth. Stir this slurry back into the peach mixture in the pot.

Step 4: Continue cooking for 30–40 minutes until the syrup thickens and coats the back of a spoon. Taste and adjust sugar or spices if needed, then remove from heat and let cool to thicken further.

Step 5: For the crust, whisk together 2 ½ cups flour, 2 teaspoons sugar, and 1 teaspoon salt in a medium bowl.

Step 6: Add the cold butter cubes and cut into the flour mixture using a pastry cutter until crumbly with varied-sized pieces.

Step 7: Slowly add ½ cup cold water, mixing until dough forms a ball; add more water if necessary. Knead briefly to combine.

Step 8: Divide the dough into two balls, wrap tightly with plastic wrap, and refrigerate for 35–45 minutes.

Step 9: Preheat oven to 375°F (190°C). On a floured surface, roll out one dough ball to about ⅓ inch thick. Press into a 9×13 inch baking pan, covering the bottom and sides.

Step 10: Using a slotted spoon, spread the peaches evenly over the crust. Pour the remaining syrup over the peaches, using at least two-thirds to maintain moisture.

Step 11: Roll out the second dough ball and decorate the top of the cobbler as desired.

Step 12: Brush the top crust with the beaten egg wash and sprinkle lightly with ground cinnamon.

Step 13: Bake for 40–45 minutes or until the crust is golden and the filling is bubbling. Allow to cool before serving.

Tips & Variations

For a fresher taste, substitute 4 cups of peeled, sliced fresh peaches for the canned variety—adjust sugar as fresh peaches vary in sweetness.

Add a handful of fresh or frozen berries to the peach filling for extra depth of flavor.

Use salted butter in the crust for richer taste or adjust salt to balance.

Letting the filling cool before assembling helps prevent a soggy crust.

FAQs

Can I make this cobbler ahead of time?

Yes, you can prepare the filling and crust dough a day ahead. Keep them refrigerated separately and assemble just before baking for best results.

What can I use if I don’t have a pastry cutter?

You can use two forks, a fork and a knife, or your fingertips to cut the butter into the flour until the mixture forms crumbs. Just work quickly to keep the butter cold.