Peach Cobbler
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A classic peach cobbler with a buttery, spiced peach filling and flaky pie crust. This recipe is inspired by the author's aunt's famous version.
Ingredients
- vegetable oil for greasing
- 59.1 ml all-purpose flour
- 118 ml water
- 2 can sliced peaches in heavy syrup
- 177 ml granulated sugar
- 118 ml salted butter
- 14.8 ml vanilla extract
- 7.39 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground nutmeg
- 2 refrigerated store-bought pie crusts
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.5 mg
- Iron: 0.58 mg
- Magnesium: 10.6 mg
- Phosphorus: 31.3 mg
- Potassium: 101 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml all-purpose flour
- 118 ml water
- 2 can sliced peaches in heavy syrup
- 177 ml granulated sugar
- 118 ml salted butter
- 14.8 ml vanilla extract
- 7.39 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground nutmeg
- 2 refrigerated store-bought pie crusts
Prepare
- vegetable oil, for greasing
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease an 8-by-11-inch or oval baking dish with vegetable oil.
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Step 2.
In a liquid measuring cup, whisk together ¼ cup all-purpose flour and ½ cup water until smooth. Set aside.
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Step 3.
In a medium saucepan over medium-high heat, combine the two cans of sliced peaches with their syrup, ¾ cup granulated sugar, ½ cup salted butter, 1 tablespoon vanilla extract, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Stir occasionally until the butter is completely melted.
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Step 4.
Pour the flour-water mixture into the saucepan with the peach mixture. Stir constantly and cook for 5 minutes, until the filling thickens slightly. Remove from heat.
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Step 5.
Roll out one refrigerated pie crust on a lightly floured surface and cut into 2-inch squares. Place the squares evenly in the greased baking dish. (For crispier dumplings, bake the squares on a baking sheet at 350°F for 5–7 minutes before adding to the dish.)
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Step 6.
Pour the hot peach filling over the dough squares in the baking dish. Roll out the second pie crust and place it on top of the filling, trimming or tucking edges as needed.
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Step 7.
Brush any leftover cobbler filling from the saucepan over the top crust. Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.