Easy Peach Cobbler

Best summer dessert ever!
We've made an easy cobbler by using peaches from a can, but you can always use 8–9 medium peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups). We've sprinkled sugar and crunchy topping! So Yummy.


Two 29 oz. sliced peaches in a can, without liquids
 1/4 cup  packed light or dark brown sugar
 1 Tablespoon  cornstarch
 1 Tablespoon  lemon juice
1/2 teaspoon pure vanilla extract
 1/2 teaspoon ground cinnamon
Buttermilk Biscuit Topping
 2 cups  Extra White Gold all-purpose gluten free flour 
 1/2 cup  granulated sugar
 1 and 1/2 teaspoons baking powder
 1/4 teaspoon baking soda
 1/2 cup unsalted butter, cold and cubed
 1/2 cup buttermilk or milk, cold*
Mix: 2 Tablespoons granulated sugar mixed with 1/2 teaspoon ground

How to make?

1. Preheat the oven to 350°F  and grease a 9×13 inch pan.
2. Make the filling: In a large bowl, stir the peach slices, brown sugar,
cornstarch, lemon juice, vanilla, cinnamon together until
thoroughly combined. Spoon filling into prepared pan and bake for 7
minutes. Remove from the oven and set aside as you prepare the topping.
Keep oven on.
3. Make the topping: Whisk the flour, sugar, baking powder, and baking soda together in a large bowl. Add the butter. Using two forks, cut the butter
into the mixture until it resembles coarse meal (pea-sized bits). While slowly
stirring, slowly drizzle in the buttermilk. Mix until evenly combined.
Lay dough and gently flatten out. Place dough all over the top of
the peach filling. 
4. Sprinkle with cinnamon-sugar.
5. Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked
through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is
cooked through and the cobbler is done.) Set the pan on a wire rack, then
cool for 5 minutes before serving. Serve warm with vanilla ice cream
or whipped cream.



1 comment

Jon Mill

Jon Mill

I wasn’t sure what to make for my wife’s birthday. I picked up this cobbler recipe and it turned out to be DELICIOUS!! So good! I served it with ice cream and store-bought non-dairy whipped cream. YUMMM

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