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Recipe for an Easy Peach Cobbler

 Peach Cobbler Recipe with Cream & Biscuit

This easy-to-make peach cobbler is not only a winner for the summer but since we are using canned peaches you can make this cobbler all year round! This delicious dessert will warm all the hearts in your home. 

Are you looking for other delicious desert recipes like this? Check these out!

Who loves a good peach cobbler? This peaches and cream biscuit cobbler is a cobbler you can make all year round! That is right we are using another pantry staple- Canned Peaches! This cobbler not only makes your whole house smell like fall but tastes like fall. From the bubbling sauce drizzled over the cobbler biscuits this recipe doesn’t stop there, why not top this cobbler off with some vanilla ice cream. YUM! 

What you will need to complete this recipe: 

Following ingredients that are needed- Canned sliced peaches, butter, granulated sugar, brown sugar, cinnamon, cornstarch, heavy cream, all-purpose flour, baking powder, salt, cream cheese, and vanilla extract. 

Supplies you will need for this recipe: saucepan, mixing bowl, pastry cutter or fork, 9×13 dish 

How to Make Peach Cobbler

Yield: 8 servings 

Prep Time: 10 minutes 

Cook/Bake Time: 60 minutes 

Total time: 70 minutes 

Recipe for an Easy Peach Cobbler

Recipe for an Easy Peach Cobbler
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 (29oz.) canned sliced peaches, drained 
  • 2 tablespoons unsalted butter 
  • ¼ cup granulated sugar 
  • ¼ cup brown sugar 
  • 1 tablespoon cinnamon 
  • 2 tablespoons cornstarch 
  • 1/3 cup heavy cream 
  • 1 ½ cup all-purpose flour 
  • ½ cup granulated sugar 
  • 1 ½ teaspoon baking powder 
  • ¼ teaspoon salt 
  • 4 tablespoons cold unsalted butter, cubed 
  • 4 tablespoons cream cheese, cubed 
  • ½ cup heavy cream 
  • 1 teaspoon vanilla extract 
  • ¼ cup brown sugar 
  • 2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 375 degrees. Spray 9x13 baking dish with nonstick cooking spray. 
  2. In a large saucepan add peaches, butter, granulated sugar, brown sugar, and cinnamon. Simmer over medium heat for 5 minutes. 
  3. Lower temperature to low heat. Sprinkle cornstarch over peaches and stir until combined. 
  4. Next add in heavy cream. Stir together and continue to simmer for 2 minutes. Once peaches have thickened remove from the stovetop, pour into 9x13 dish and set aside. 
  5. In a large mixing bowl, whisk together, flour, granulated sugar, baking powder, and salt. 
  6. Add in the cold cubed butter and cream cheese. Using a pastry cutter or a fork, cut into the flour mixture until you get a coarse crumb texture. (There should be lumps of butter and cream cheese- this is normal.) 
  7. Fold in heavy cream, with a spoon, until combined. Mix sure not to over mix the biscuit dough. 
  8. With a spoon or hands place biscuit batter over the peaches until covered. 
  9. Sprinkle biscuits with brown sugar and cinnamon. Bake in preheated oven for 40-45 minutes. 

Ingredients 

Peaches and Cream Filling: 

  • 2 (29oz.) canned sliced peaches, drained 
  • 2 tablespoons unsalted butter 
  • ¼ cup granulated sugar 
  • ¼ cup brown sugar 
  • 1 tablespoon cinnamon 
  • 2 tablespoons cornstarch 
  • 1/3 cup heavy cream 

Biscuit Dough: 

  • 1 ½ cup all-purpose flour 
  • ½ cup granulated sugar 
  • 1 ½ teaspoon baking powder 
  • ¼ teaspoon salt 
  • 4 tablespoons cold unsalted butter, cubed 
  • 4 tablespoons cream cheese, cubed 
  • ½ cup heavy cream 
  • 1 teaspoon vanilla extract 

Topping: 

  • ¼ cup brown sugar 
  • 2 teaspoons cinnamon 

Instructions

1. Preheat the oven to 375 degrees. Spray 9×13 baking dish with nonstick cooking spray. 

2. In a large saucepan add peaches, butter, granulated sugar, brown sugar, and cinnamon. Simmer over medium heat for 5 minutes. 

3. Lower temperature to low heat. Sprinkle cornstarch over peaches and stir until combined. 

4. Next add in heavy cream. Stir together and continue to simmer for 2 minutes. Once peaches have thickened remove from the stovetop, pour into 9×13 dish and set aside. 

5. In a large mixing bowl, whisk together, flour, granulated sugar, baking powder, and salt. 

6. Add in the cold cubed butter and cream cheese. Using a pastry cutter or a fork, cut into the flour mixture until you get a coarse crumb texture. (There should be lumps of butter and cream cheese- this is normal.) 

7. Fold in heavy cream, with a spoon, until combined. Mix sure not to over mix the biscuit dough. 

8. With a spoon or hands place biscuit batter over the peaches until covered. 

9. Sprinkle biscuits with brown sugar and cinnamon. Bake in preheated oven for 40-45 minutes. 

Notes:

  • Make sure to drain the canned peaches, too much liquid can make the cobbler very watery. 
  • If biscuits start to brown you can cover your dish with foil to prevent burning. 
  • Serve with whipped cream or vanilla ice cream. 

Frequent Asked Questions:

Can I use fresh peaches? Yes! I recommend cooking them little longer on the stovetop until tender. 

Can I use a 9×9 dish instead? Yes, you will just have a thicker cobbler. You will have to let the cobbler bake for about an extra 10 minutes as well. 

How does this dish hold up if made ahead of time? I would say you could make a day ahead and place it in the oven right before serving just to warm it up again. 

How to store this dessert? If you have baked it in a Pyrex dish you can just put the lid on once it is cooled and place it in the refrigerator for up to 3 days. 

If I don’t have a pastry cutter, can I use a fork? Yes, just make sure you get all the butter and cream cheese throughout the flour mixture. 

 

 

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