Scrumptious Peach Cobbler With Canned Peaches:- A delectable fruit dessert that blends sweet, juicy peaches with a buttery, crumbly topping is definitely something you should treat yourself to. To put it simply, it is an experience that will make your mouth swim and leave you wanting more! What is the most enjoyable aspect? With only a few basic ingredients, you can whip it up in a matter of minutes.
Peach cobbler made with canned peaches is a delicious dessert that can be enjoyed at any time of the year whenever canned fruit is used.
Fresh peaches can also be used, but the use of canned peach juice elevates the dish to a higher level. Our Peach Bundt Cake is the next recipe you should attempt if you are looking for other peach recipes.
Scrumptious Peach Cobbler With Canned Peaches
Delicious summer desserts are something that we adore, and some of our favourites are strawberry bread, lemon bread, lemon blueberry bread, and rhubarb cake. These simple sweets are tried and true favourites among the family.
Why You’ll Love This Peach Dessert
- Easy fuss-free recipe – Canned peaches offer a hassle-free way to enjoy a fruity dessert without fresh fruit. No need for peeling, pitting, and slicing fresh peaches. It saves time and effort in the kitchen.
- Juicy with golden top brown crumbly topping – simply delicious and no eggs needed.
- Perfect dessert for any season – Canned peaches provide a consistent level of sweetness and flavor throughout the year, regardless of the peach season.
INGREDIENTS
For Peach Cobbler
- 1 cup all purpose flour
- 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, or quick oats
For the Fruity Filling
- 2 cups canned peaches (no sugar added), 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
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Preheat the oven to 350 F (176 C) and grease a 9×13 or slightly smaller baking or casserole dish with butter.
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Prepare the Peach Filling. In a skillet over medium-low heat, combine peaches, peach juice, cinnamon, lemon juice, cornstarch, and brown sugar.
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Stir until well combined. Simmer gently until the mixture becomes bubbly and thickens to the desired consistency.
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Be careful not to overcook it; you want it thick but not overly so. If needed, reduce the heat to low.
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Transfer the peach filling to the prepared baking dish. Dot with 2 tablespoons of butter cubes in different places across the peach mixture. If desired, sprinkle more cinnamon on top of the peaches.
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Make the Cobbler Topping. In a large bowl, mix the dry ingredients – flour, 5 tablespoons of oats, sugar, baking powder, and salt.
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Cut the cold butter into the flour mixture until it resembles crumbles. You can use pastry cutter or simply do it by hand. Take your time and be thorough in this step.
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Gradually pour in the cold cream in batches and stir gently to lightly combine the ingredients. Take care not to over-stir or rush the process. The resulting mixture will be thick and somewhat sticky due to the flour.
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Place the chunks of flour mixture on top of the peach filling, leaving some space between them to allow the peaches to peek through. Optionally, sprinkle the remaining oats on top of the batter for added texture and flavor.
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Bake. Bake the peach cobbler in the preheated oven for approximately 30 minutes.
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Keep an eye on it until the top turns a beautiful golden brown, and the peach mixture beneath is bubbling.
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Once done, remove the peach cobbler from the oven and let it cool for a few minutes before serving.
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Serve with vanilla ice cream or caramel sauce!
NOTES
- Don’t leave out the lemon juice; it helps to counteract the sweetness and improves the flavour of the filling as a whole.
- In order to avoid a more difficult consistency, it is important to avoid overworking the dough. Mix the cobbler topping just until the ingredients are incorporated.
- The heavy cream should be added gradually and in portions in order to avoid a topping that is excessively clumpy and sticky.
- In the event that you choose to use fresh peaches, you will need to peel and slice them before sprinkling them with sugar (which is still required for this delicacy) and having them chill for a few hours. In order to improve the flavour of the cobbler, they will make their own syrup using the peach juice that they extract. It is possible that you will still require some fruit juice to be added to the filling, depending on the peaches.
- To put away. Put the cobbler in a jar that seals well and store it in the refrigerator for up to two to three days. Consume within twenty-four hours for the finest possible texture and flavour as well. Peach cobbler that has been canned with leftovers tastes even better when it is served cold.
- In order to reheat. Bake the cobbler, covered with aluminium foil, for ten to fifteen minutes at a temperature of 350 degrees Fahrenheit, until it is completely heated through. In this way, the crispiness of the texture is preserved.
