Description
This Southern Peach Cobbler recipe features a rich, buttery pie crust filled with tender peaches simmered in a spiced syrup made from canned peaches, cinnamon, nutmeg, and vanilla. The cobbler is topped with a golden, flaky crust and baked to perfection, making it a comforting dessert perfect for any occasion.
Ingredients
Scale
Peach Cobbler Filling
- 3 cans peaches in lite syrup (29 ounces each)
- 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
Pie Crust
- 2 ½ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter, cut in cubes (2 sticks)
- ½–⅔ cup very cold water
- 1 egg (beaten with 1 teaspoon of water for egg wash)
- Ground cinnamon for garnish
Instructions
- Prepare Peach Cobbler Filling: Drain two cans of peaches, reserving only the peach slices. Place these peaches in a large pot. Add the remaining can of peaches with its lite syrup and the butter to the pot. Heat over medium heat until the butter melts completely.
- Add Flavorings: Stir in granulated sugar, ground cinnamon, nutmeg, and vanilla extract. Bring the mixture to a boil while stirring occasionally to combine the flavors.
- Thicken the Filling: Remove 3 tablespoons of the peach syrup from the pot and whisk it together with the flour until smooth to form a slurry. Stir this slurry back into the pot with the peaches and cook for an additional 30-40 minutes, or until the syrup thickens and coats the back of a spoon. Taste and adjust sugar or spices as needed. Remove from heat and let cool to thicken further.
- Make the Pie Crust Dough: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter to cut the butter into the flour mixture until you have crumbs of varying sizes.
- Add Water & Form Dough: Gradually pour in cold water starting with ½ cup, mixing until a dough ball forms. Add additional water if needed. Knead lightly, then divide the dough into two balls. Wrap each in plastic wrap and refrigerate for 35-45 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out Bottom Crust: Lightly flour your work surface. Remove one ball of dough and roll it out to about ⅓ inch thickness. Place it into a 9×13 inch baking pan, pressing it up the sides.
- Assemble Filling: Using a slotted spoon, layer just the peaches over the bottom crust in the pan. Pour the remaining syrup over the peaches, using at least two-thirds of it to ensure enough moisture that will thicken during baking.
- Roll Out Top Crust: Roll out the second dough ball and cut or shape it to cover the top of the cobbler as desired.
- Prepare Topping for Baking: Brush the top crust with egg wash (beaten egg and water) and lightly sprinkle ground cinnamon over it for extra flavor and color.
- Bake the Cobbler: Bake in the preheated oven for 40-45 minutes or until the crust is beautifully golden brown.
- Cool and Serve: Remove from oven and let cool before serving to allow the filling to set and thicken further.
Notes
- If using fresh peaches instead of canned, peel and slice about 5-6 large peaches; adjust sugar to taste depending on peach sweetness.
- Make sure to keep the butter and water cold when preparing the pie dough for a flaky crust.
- The thickened peach filling will continue to set as it cools, so allow ample cooling time before serving.
- You can decorate the top crust with lattice or cut-out shapes using extra dough for a classic look.
- Use a slotted spoon to control the amount of syrup added on top of the peaches to avoid soggy crusts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Southern peach cobbler, peach dessert, baked cobbler, canned peaches dessert, homemade cobbler
