Peach Cobbler With Canned Peaches
This delightful dessert combines the natural sweetness of canned sweet peaches with a buttery, crumbly topping for a mouthwatering experience that will have you coming back for seconds. And the best part, is can be prepared within minutes and simple ingredients.
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INGREDIENTS
For Cobbler
- 1 cup flour, you can use gluten free flour, see notes
- 5 tablespoon white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoon butter, cold cubes
- ⅓ cup heavy cream, cold
- 6 tablespoon old fashioned rolled oats
For the Filling
- 2 cups canned peaches, reserve the juice separately
- 1 cup peach juice, from canned peaches
- ¼ cup brown sugar , or raw brown sugar
- 1 ½ tablespoon cornstarch
- 2 teaspoon lemon juice, freshly squeezed
- 2 tablespoon butter, cold or room temp, cut into small cubes
- 1 teaspoon cinnamon
INSTRUCTIONS
- Preheat oven 350 degrees Fahrenheit (176 C). Grease a 9x13 or slightly smaller baking dish with butter.
- Make the thick Peach Filling. In a skillet over medium-low heat add the filling ingredients: peaches, peach juice, cinnamon, lemon juice, cornstarch, brown sugar.
- Stir these ingredients together, ensuring they are well combined. Allow the mixture to simmer gently until it becomes bubbly and thickens to a suitable consistency.
- Take care not to overcook it; you want it thick but not overly so. If needed, reduce the heat to low.
- Once the peach filling is ready, transfer it to the prepared baking dish. Take 2 tablespoons of butter and distribute them in different places across the peach mixture.
- If you love the cinnamon flavor you can sprinkle more cinnamon on top of the peaches.
- Note: In the last step, both butter and cinnamon addition creates a truly hearty filling, but they can be left out completely in this step, if needed. Please note that texture will be different as well.
- Make the Cobbler Topping. In a bowl, combine dry ingredients: flour, 5 tablespoons of oats (we will reserve the rest for later), sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until it resembles crumbles. Take your time and be thorough in this step. See picture below.
- In batches, gradually pour in the cold cream. Stir gently to lightly combine the ingredients. Pay close attention to this step, as it is crucial and can be easily mishandled.
- Avoid over-stirring or rushing the process, and ensure that the cream is adequately chilled. The resulting mixture will be thick and somewhat sticky due to the flour.
- Take the chunks of flour mixture and place them on top of the peach filling, leaving some space between them to allow the peaches to peek through.
- If you prefer, you can sprinkle the remaining oats or additional oats on top for added texture and flavor.
- Bake. Place the baking dish in the preheated oven and bake for approximately 30 minutes.
- Keep an eye on it until the top turns a beautiful golden brown, and the peach mixture beneath is bubbling.
- Once done, carefully remove the peach cobbler from the oven. Allow it to cool for a few minutes before serving. Enjoy with vanilla bean ice cream and a drizzle of caramel sauce.
NOTES
- Flour - use my Gluten Free Flour Blend, 1:1 Bob's Red Mill (with xanthan gum), or Schar gluten-free flour which I really love to use in baking and is available in Europe as well. (Schar Mix B or Universal have worked well on multiple similar baking recipes). Note: This peach cobbler can be made with regular all-purpose flour too.
- Canned peaches - for our fruity filling. We need both for the cobbler, peaches together with the juice. Without the juice and simmering the peaches, the filling will be dry. I recommend using no sugar added peaches.
- The top should not get too dark within 30 minutes at 350 F, however, if your oven is older or the temperature is not set up correctly the top may brown faster. In this case, cover it with tin foil until the end of baking time.
- Check your oven! Make sure that your oven has the correct temperature, if it is too hot then the cobbler topping will not rise as it should.
- To Store. Cobbler can be stored in an airtight container in the refrigerator for up to 2-3 days. But to keep the best texture and flavor consume within 24 hours.
- To Reheat. For the best results and to maintain the crispy cobbler texture, it's recommended to reheat the leftovers in the oven. Preheat the oven to 350 degrees Fahrenheit and bake the cobbler covered with foil for about 10-15 minutes or until heated all the way through.
- Adjust the Sweetness - The cobbler filling may work with just the syrup and without adding the brown sugar. In this case take the time to simmer the peaches until well thickened. For the flour mixture, you can use half of the sugar amount. When substituting any ingredients or changing the amounts, the recipe will have a different flavor than the original.
- Don't skip the lemon juice, not only it balances the sweetness but it also enhances and intensifies the overall flavor of the filling.
- Is peach cobbler gluten free? You can make it with either gluten free flour blend (with xantham gum) or all purpose flour. Make sure the baking powder, canned peaches and oats you are using are certified gluten free.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 352kcalCarbohydrates: 43gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 706mgPotassium: 139mgFiber: 2gSugar: 14gVitamin A: 771IUVitamin C: 3mgCalcium: 71mgIron: 2mg
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