Delicious southern, soul food style peach cobbler recipe made with canned peaches.
(Originally Titled Rosie’s Peach Cobbler Recipe!)
When I first started uploading soul food recipes online, peach cobbler was one of my most requested recipes. Everyone wanted to know how I made my cobbler. Some wanted to know if I used bisquick. Others wanted to know if I topped my cobbler with a crisp. But the biggest mystery was whether If I use fresh, frozen, or canned peaches for my cobbler.
So what do I use? I actually do it all. However, my FAVORITE Peach Cobbler Recipe will probably always be my original recipe that I uploaded back in 2011 ( I know I say they’re all my favorite, but this one is truly my FAV!!). Back then I called it ” Rosie’s Peach Cobbler”, and referred to it as my busy mom peach cobbler because it is quick and easy to make.
For this soulful peach cobbler I use store bought pie dough, and canned peaches in heavy syrup. This cobbler has dumplings throughout the filling, and there is plenty of cobbler juice( just like soul food peach cobbler should have). I use cinnamon, nutmeg, and ginger to spice up the cobbler. However, if you’re not a fan of ginger, you can leave it out.
Watch me make my soul food style peach cobbler, and be sure to FOLLOW ON PINTEREST 🙂
Soul Food Peach Cobbler Recipe
- Two 14.5 oz of canned sliced peaches in heavy syrup
- 1 tablespoon of pure vanilla extract
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of ground ginger
- 1 1/2 teaspoon of ground cinnamon
- 1 stick of butter salted
- 3/4 cup of white sugar
- 1 box of store bought crust
- 1/2 cup of water
- 1/4 cup of all purpose flour
- Add the flour and water in a cup and mix. Then set to the side.
- Add the peaches, butter, sugar,vanilla, cinnamon, nutmeg, and ginger in a medium sized pot.
- Place the pot over medium high heat.
- Stir the ingredients, let the butter melt completely.
- Next, pour in the water and flour mixture.
- Stir, and let cook for 5 more minutes.
- Roll out one of the pie crusts, and cut into squares.
- Put the squares into a 8×11 bake dish, then pour in the cobbler filling.
- Top the cobbler with the remaining crust.
- Brush the leftover cobbler filing (left in the pot) on top of the cobbler.
- Bake the cobbler on 350 F for 35-40 minutes.
- Let cool down.
- Serve and enjoy!