This peach cobbler is the perfect dessert for any season.
Two quintessentially Southern eats -- peaches and biscuits -- come together in this easy cobbler recipe. A rolled-out biscuit-dough crust covers a sweet filling made from canned peaches, meaning you can enjoy this treat long past peach season.
Serve this delicious dessert warm with ice cream or a drizzle of heavy cream.
- For Filling:
- 1 large can (29 ounces) peaches in syrup
- 1/2 cup sugar (granulated)
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon juice
- For Biscuit Crust:
- 1 cup flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 tablespoon shortening
- 1/2 cup milk
- 2 tablespoons butter (cut into several small pieces, plus more to butter the dish)
- 2 tablespoons cinnamon sugar
- Heat the oven to 425 F.
- Drain the peaches, reserving the liquid.
- Combine the sugar and cornstarch in a saucepan. Stir in the reserved peach liquid and bring it to a boil over medium heat. Boil the syrup for about 1 minute, stirring constantly. Remove the pan from the heat. Stir in the lemon juice and add the peaches. Set it aside to cool while you prepare the biscuit dough.
- Mix the flour, salt and baking powder in a bowl; cut in the shortening with a pastry blender or two knives. Add milk gradually to make a soft dough. Turn it out onto a floured surface and roll the dough to fit the baking dish.
- Spoon the peach mixture into a buttered pie or baking dish, dotting the top with the pieces of butter. Sprinkle it with the cinnamon sugar.
- Arrange the dough on top of the peach filling and crimp the edges.
- Bake the cobbler for 16 to 20 minutes, or until the top turns golden. Cool for 15 to 20 minutes before serving.
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|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||5 g|