Southern Cinnamon Sugar Peach Cobbler Recipe

Southern Cinnamon Sugar Peach Cobbler Recipe:  This classic recipe for Easy Southern Peach Cobbler [with Canned Peaches] is a stunning interpretation of a dessert that tastes unbelievably amazing! Made from scratch with the added convenience of canned peaches, this dish has a distinct Southern flavor and will leave the whole family begging for more. For a lovely spring or summer sweet treat, serve a couple scoops of ice cream or whipped cream with sweet cinnamon biscuits, the ideal buttery topping. Gluten-free + vegan options.

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Southern Cinnamon Sugar Peach Cobbler Recipe

INGREDIENTS

CINNAMON BISCUIT TOPPING:

• 2 cups organic all-purpose flour
• 1 cup organic cane sugar
• 2 tsps baking powder
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup Almond milk, unsweetened + COLD (You can use whole milk or your fave plant-based milk)
• 1 tablespoon freshly-squeezed lemon juice (You can also use apple cider vinegar, if desired)
• 6 Tbsps COLD unsalted butter, cut into pieces

FILLING:

• 6 (15 oz.) cans organic peach slices, drained well (See Notes for Fresh Peaches options)
• 1 cup organic cane sugar
• ½ cup organic brown sugar
• ¼ cup arrowroot starch
• 2 tsps ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter, cut into pieces
• ½ lemon, freshly-squeezed

EGG WASH:

• 1 large egg, beaten
• 1 tablespoon Almond milk, unsweetened

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TO MAKE THE PEACH FILLING

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Place the well drained peaches in a big basin and give them one last thump to eliminate any remaining moisture or liquids. Sliced peaches, lemon juice, cane sugar, brown sugar, arrowroot, cinnamon, nutmeg, allspice, salt, and vanilla should all be incorporated and mixed well until the peaches are completely covered. After putting the peach mixture into the baking dish that has been prepared and inserting the butter pieces between the peaches, bake for 15 to 20 minutes in a preheated oven. The peaches should start to get softer and fizzy.

TO MAKE THE CINNAMON BISCUIT TOPPING

Whisk the milk and lemon juice together in a measuring cup or bowl until well blended, then set aside to slightly thicken for a few minutes. Serving as the “buttermilk” is this. NOTE: The thickening process should proceed more rapidly if whole or heavy milk is used.
Combine the flour, baking powder, sugar, nutmeg, cinnamon, and salt in a bowl and whisk to mix well.
When everything looks “peas-like,” add the COLD butter and incorporate it into the dry ingredients with a pastry blender or two forks.
Using a rubber spatula, mix everything until everything is just blended and sufficiently wet, then add the “buttermilk.” The mixture should have the appearance of biscuit dough—a touch thick yet moist. REMEMBER NOT TO OVERMIX!

ASSEMBLE + BAKE:

NOTE