Peach Cobbler | Easy Peach Cobbler Recipe

Easy sweet peach cobbler recipe using canned peaches

Ingredients
For Peach Filling:
1 Tablespoon cornstarch
1 Tablespoon cool water
2 (15 oz.) cans sliced peaches in heavy syrup (undrained)
2 Tablespoons granulated sugar
2 Tablespoons light brown sugar, packed
pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract

For Crust:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup cold milk

additional ground cinnamon for top (optional)

Instructions:
1. Preheat oven to 350F.
2. Place stick of butter in 11×7 inch (or 9×9 inch) baking dish. Heat in the oven for 5-10 minutes, until butter melts. Remove from oven and set aside.
3. Create constarch slurry by mixing cornstarch and cool water in a small bowl until they are smooth.
4. To a large mixing bowl, add peaches w/syrup, granulated sugar, brown sugar, salt, ground cinnamon, and ground nutmeg. Mix until sugars are dissolved and spices are incorporated.
5. Add lemon juice, vanilla extract, and cornstarch slurry. Mix until well combined. Set peach mixture aside.
6. In a separate mixing bowl, make batter for crust by combining all-purpose flour, baking powder, brown sugar, granulated sugar, and salt. Whisk together until well combined and lumps of brown sugar are broken down.
7. Slowly add cold milk to dry ingredients, about 1/3 at a time, and mix well after each addition.
8. Pour the batter into your baking dish, on top of the melted butter. Gently spread batter to the edges of the baking dish. Do not stir the butter and batter together.
9. Evenly place peaches and liquid on top of batter. Sprinkle the top of cobbler lightly with ground cinnamon (optional).
10. Place baking dish on top of a foil-lined cookie sheet to catch any juice that bubbles over. Bake in preheated oven for 45-55 minutes, or until cobbler is golden brown and bubbly & crust is cooked through. Cool in dish for at least 20 minutes before serving.

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Hey welcome to the home making exchange my name  is Dianna and in this video we are making this   delicious and easy peach cobbler start out by  placing a stick of butter in your baking dish   you’re going to stick that in the oven at 350°F  for a few minutes probably about 5 minutes just  

Until the butter melts and then you can take it  out and set it aside then you’re going to start   on your Peach filling use corn starch and  cool water to make a corn starch slurry mix   those together in a small dish until they are  smooth and look pretty much like milk [Music]

Then you’re going to get your sliced  peaches that are in heavy syrup and   add the peaches along with the juice to a large bowl add granulated sugar brown sugar a little bit of salt cinnamon and Nutmeg then use a spoon to  mix those together until they’re well

Combined you want to make sure that the  sugar has dissolved and that the spices   have been distributed a little bit more evenly Add lemon juice vanilla extract and your  cornstarch slurry give it one more stir to   make sure that the cornstarch hasn’t settled  to the bottom then as you’re stirring the   peaches you’re going to go ahead and  start pouring in that slurry [Music] then continue stirring it until everything is well  

Well Incorporated that cornstarch will help  your liquid to thicken up as your cobbler bakes set your peaches to the side and then work   on the batter for the crust  add allpurpose flour baking powder brown sugar [Music] granulated sugar and salt to   your mixing bowl then whisk  those together until they’re

Combined use your whisk to help break up  some of those clumps of the brown sugar   it’s okay if there are still some lumps  but just get as many as you can broken down once that’s combined slowly  add your milk to the dry

[Music] ingredients add about 1/3 of the  milk at a time and mix it well after each [Music] addition I’m switching over to a spoon so  that I can get rid of a few more   of those lumps of the brown sugar I’m  just pushing the lumps up against the   side of the bowl and just mashing them out  once again it doesn’t have to be completely

Smooth once your batter is mostly smooth it’s  ready to go ahead into your baking dish you’re   going to pour your batter right on  top of that butter that you melted [Music] earlier once you get all  the batter in gently spread it   out so that it reaches the edges of the  baking dish you want to make sure that   you have some of the crust on all parts  of your cobbler be careful not to stir  

The butter and the batter together  just gently scoot the batter to the edges then get your peaches and use a large  spoon to evenly drop the peaches across your   baking dish place them right on top of  the batter you don’t want to dump them  

All in at the same time it will kind  of shift your batter and it will cause   the peaches to be all in one spot so use  your spoon so that you can control them   as they go in and also so that you can  control the amount of liquid that goes

In I do prefer my peach cobbler to have some  liquid in there so I’m using most of the juice   I’m going to leave just a little bit this time um  but sometimes I actually add the entire amount of  

Juice in there it just depends on how much liquid  you like in your cobbler whether you add the full   amount of juice or leave some behind and remember  it will soak into the cobbler crust um as it sits  

And cools so it does look pretty liquidy right  now but it’s not going to be that wet once you   have the final product that’s how much juice  I left behind like I said you can add all of  

It if you want to last step I’m going to do  is just sprinkle a little bit of additional   cinnamon on the top of my cobbler before I put it  in the oven then I’m going to stick this into my  

Preheated oven for 45 to 55 minutes just until  it’s golden brown and bubbly and the crust is   cooked through I used an 11 by7 dish for mine  but but if you don’t have that size you can  

Also use a 9×9 I did have some issues here as  you can see with the juice spilling over from   my pan when I did it in the 9×9 so definitely  place a cookie sheet lined with foil under it  

So that the juice will not mess up your oven  before you serve it you want to let it cool   for at least 20 minutes this is the soft bready  kind of cobbler so if you’re more into the pie  

Crust cobbler this might not be the one for you  but if you do like that soft cobbler try this   one out if you’re interested in the recipe  you can find the details in the description box thank you so much for watching