Peach Cobbler with Canned Peaches Recipe

Peach Cobbler with Canned Peaches Recipe

Tonight I’m serving my family peach cobbler for dinner.

What? Yes, you can serve peach cobbler for dinner, it’s totally allowed, I checked the rule book. But the real question is, will I be serving it will a scoop of homemade vanilla ice cream, or in a bowl with a wee bit of warm milk?

Decisions, decisions.

If you have a bunch of peaches you canned this summer, this simple peach cobbler recipe is a great way to use up a few jars.

Ingredients for the Filling

2 cans or 4 cups canned peaches {drained}
1/3 cup flour
1 teaspoon cinnamon

Ingredients for the Scones

2 cups unbleached all-purpose flour
1 Tbs. granulated sugar
2 1⁄2 tsp. baking powder
1⁄4 tsp. salt
4 Tbs. cold unsalted butter, cut into pieces
2 eggs
2⁄3 cup heavy cream {I used 2% milk}
1 Tbs sugar

Peach Cobbler with Canned Peaches Recipe

Directions

Preheat oven to 350 degrees

Butter a 9×9 casserole dish and set aside.

Use a colander to drain the peaches, reserving the juice for smoothies later on. In a large bowl gently toss the peaches, flour and cinnamon together until the peaches are coated. Pour peach filling into buttered casserole dish.

In a bowl {I used the same one} stir together the flour, granulated sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.In a small bowl, whisk together the eggs and cream. Add the egg mixture to the flour mixture and stir until a sticky dough forms.

Scoop heaping spoonfuls of  scone dough on top of the cobbler and bake at 350 degrees for about 40 minutes or until the topping in lightly browned.

Serve cobbler alongside vanilla ice cream for dessert or in a bowl with a wee bit of  milk for dinner.

Yummmmm!

 

 

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Comments

  1. Sarah says

    I just finished a delicious dinner of whole wheat pasta with collard greens harvested from my garden, but now I wish I ate at your house!

  2. Ramona says

    I love peach cobbler!! I only make it when I have fresh peaches off my tree but may try the canned version. I have a recipe that is calls for buttermilk instead of milk and nutmeg instead of cinnamon. Have to have ice cream to go with it.

  3. Lori says

    I made and froze peach filling last summer. Going to try it with your topping. It’s snowing in North Texas and a hot cobbler will be perfect.

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