Description
A classic Southern Peach Cobbler featuring tender canned peaches spiced with cinnamon, ginger, and clove, baked under a buttery biscuit topping with a crunchy cinnamon sugar crust. This comforting dessert is easy to prepare and perfect served warm with vanilla ice cream.
Ingredients
Peach Cobbler Filling
- 3 (15 oz) cans peaches in light syrup, drained
- ½ cup light brown sugar
- 1 heaping teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- Zest of 1 lemon (finely grated)
- Juice of ½ a lemon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Cobbler Biscuit Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter (cold and cubed)
- ¼ cup boiling hot water
Topping Sprinkle
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
Instructions
- Make the Peach Cobbler Filling: In a large mixing bowl, combine the drained sliced peaches, light brown sugar, ground cinnamon, ground ginger, ground clove, lemon zest, lemon juice, vanilla extract, and cornstarch. Stir well to coat the peaches evenly and let the mixture sit for 5 minutes to macerate and thicken as you prepare the topping.
- Preheat the Oven: Preheat your oven to 425°F (220°C). If using a fan-forced oven, set to 200°C.
- Make the Cobbler Biscuit Topping: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. Using a pastry cutter, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces. Be careful not to overwork the butter.
- Add Hot Water: Pour the boiling hot water into the flour-butter mixture and gently mix with a baking spatula until just combined. The dough should be soft but not overmixed.
- Assemble the Cobbler: Transfer the macerated peaches and their juices into a 9 or 10-inch cast iron skillet, spreading evenly. Using a cookie scoop or two spoons, drop spoonfuls of the biscuit topping over the peaches, covering most of the filling but leaving some gaps.
- Prepare Topping Sprinkle: In a small bowl, mix the turbinado sugar with ½ teaspoon ground cinnamon. Generously sprinkle this cinnamon sugar mixture evenly over the biscuit topping to create a crunchy, sweet crust.
- Bake the Cobbler: Place the skillet in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the peach filling is bubbly and thickened.
- Cool and Serve: Remove the peach cobbler from the oven and let it cool for about 15 minutes. Serve warm, ideally topped with a scoop of vanilla ice cream for added indulgence.
Notes
- Using canned peaches in light syrup provides a consistent and sweet peach base year-round.
- If you prefer fresh peaches, substitute about 4 cups of peeled and sliced peaches.
- Ensure the butter is cold to achieve that classic biscuit texture with a crumbly, tender topping.
- The cast iron skillet helps with even heat distribution and gives a rustic presentation.
- Letting the cobbler cool slightly before serving allows the filling to set and makes serving easier.
- This cobbler can be reheated gently in the oven or microwave for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
