Peach Cobbler (Two Ways: Lattice Top & Dump‑Batter Top)

Ingredients

• 4 cans (28 oz each) Canned sliced peaches in juice (Keep the juice for the filling)
• 6 tablespoons Unsalted butter (Melted; 4 Tbsp for filling, 2 Tbsp for batter topping)
• 0.5 cup Granulated white sugar (Half for filling, extra pinch for crust topping)
• 0.5 cup Light brown sugar
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 small Lemon (Juice only; discard seeds)
• 1 teaspoon Vanilla extract
• 2 tablespoons Cornstarch (Mix with equal cold water to form slurry)
• 2 tablespoons Cold water (For cornstarch slurry)
• 1 cup Self‑rising flour (For dump‑batter topping)
• 0.5 cup Milk (whole) (For batter topping)
• 1 Egg (Optional, for egg wash on lattice crust)
• 2 rolls Refrigerated pie crust dough (2 rolls) (One roll for bottom crust, one for lattice or crumble topping)
• as needed Non‑stick cooking spray (To grease baking pan)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the crust and filling.

   Time: PT10M

   Temperature: 350°F

2. Prepare Bottom Crust

   Lightly spray the baking pan with non‑stick spray. Unroll one roll of refrigerated pie crust, roll it out to fit the pan, and gently press it into the bottom. No need for pie weights.

   Time: PT5M

3. Blind‑Bake Crust

   Place the pan on the middle rack and bake for 20 minutes until the crust just begins to puff and set.

   Time: PT20M

   Temperature: 350°F

4. Melt Butter for Filling

   While the crust bakes, melt 4 Tbsp butter in a medium saucepan over medium‑high heat.

   Time: PT3M

5. Add Peaches and Juice

   Pour the 4 cans of sliced peaches (with their juice) into the saucepan.

   Time: PT2M

6. Season the Filling

   Stir in ½ cup white sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, the juice of one small lemon, and 1 tsp vanilla extract.

   Time: PT2M

7. Simmer the Peach Mixture

   Bring the mixture to a gentle boil, then reduce to a simmer for about 5‑7 minutes, stirring occasionally.

   Time: PT7M

8. Make Cornstarch Slurry

   In a small cup, combine 2 Tbsp cornstarch with 2 Tbsp cold water, stirring until smooth.

   Time: PT2M

9. Thicken the Filling

   Stir the slurry into the hot peach mixture and continue cooking for 3‑5 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

10. Finish Bottom Crust

    Remove the pre‑baked crust from the oven. Lightly sprinkle the surface with a pinch of white sugar and a dash of cinnamon.

    Time: PT2M

11. Add Filling to Crust

    Evenly spoon the hot peach filling over the prepared crust.

    Time: PT3M

12. Prepare Lattice Topping (Option A)

    Unroll the second roll of pie crust. Using a sharp knife or pizza cutter, cut strips about ½‑inch wide. Lay the strips over the filling in a criss‑cross pattern. Brush the strips with melted butter and sprinkle lightly with white sugar.

    Time: PT10M

13. Prepare Dump‑Batter Topping (Option B)

    In a mixing bowl, whisk together 1 cup self‑rising flour, ½ cup white sugar, and a pinch of salt. Add ½ cup milk, 2 Tbsp melted butter, and 1 tsp vanilla; whisk until just combined. Pour the batter over the peach filling, spreading gently.

    Time: PT10M

14. Final Bake

    Return the cobbler to the oven and bake for 45‑50 minutes, until the top is golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 350°F

15. Cool and Serve

    Remove from oven and let the cobbler cool for 15 minutes before slicing. Serve warm, optionally with vanilla ice cream.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

3 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g