Ingredients
Peach Filling
- 4 tablespoons salted butter (for greasing the baking dish)
- 1 cup granulated sugar
- ¼ cup light brown sugar (packed)
- ¼ cup all-purpose flour (spooned and leveled)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- 3 (28 oz.) cans sliced peaches (drained well)
- 1 tablespoon lemon juice (additional for topping preparation)
Topping
- ½ cup whole milk (cold)
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ cup salted butter (cold and cut into cubes)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly with 4 tablespoons of salted butter, leaving any excess butter in the dish for extra flavor.
- Make Peach Mixture: In a large bowl, whisk together 1 cup granulated sugar, ¼ cup light brown sugar, ¼ cup all-purpose flour, 1 teaspoon cinnamon, and ½ teaspoon salt. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon orange zest, and ½ teaspoon vanilla extract. Gently fold in the well-drained canned peaches, making sure they are evenly coated with the mixture. Pour the peach mixture into the prepared baking dish and bake in the oven for 15 minutes to allow the filling to begin bubbling and set.
- Prepare Topping – Milk Mixture: While the peaches are baking, pour the remaining 1 tablespoon of lemon juice into the ½ cup cold whole milk. Set this mixture aside for at least 5 minutes to let it thicken and sour slightly, resembling buttermilk.
- Prepare Topping – Dry Ingredients: Add 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder into a food processor. Pulse to combine the dry ingredients thoroughly.
- Add Butter to Topping: Add the cold cubed butter (¾ cup) to the food processor and pulse just until the mixture becomes crumbly. Avoid overmixing to keep a tender texture.
- Incorporate Milk Mixture: Whisk 1 teaspoon vanilla extract into the milk mixture. Add this liquid to the food processor and pulse until the crumbs are moistened and hold together when pinched.
- Top the Peaches: Immediately after the peaches come out of the oven, spoon or sprinkle the crumbly topping evenly over the hot peach filling. It is okay if there are gaps between the topping pieces, as this allows steam to escape and topping to bake properly.
- Bake the Cobbler: Return the baking dish to the oven and bake for 35 to 40 minutes, until the topping is golden brown and cooked through. If the topping begins to brown too quickly, cover loosely with aluminum foil for the remainder of the baking.
Notes
- Use fresh lemon juice and orange zest for the best flavor.
- Do not overmix the topping to keep it crumbly and tender.
- Ensure peaches are hot when adding topping, otherwise it will not bake properly.
- If topping browns too fast, tent with foil to prevent burning.
- You can substitute canned peaches with fresh peaches when in season; adjust draining accordingly.
- This cobbler is best served warm with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
