Peach Cobbler

Ingredients

• 4 cans (15.6 oz each) Canned sliced peaches (Drain but reserve the juice for the filling)
• 1 cup White granulated sugar (Divided in half when adding to the peaches to avoid clumps)
• 1 cup Brown sugar (Packed; add half then the rest after stirring)
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground nutmeg
• 2 boxes (9‑inch each) Ready‑made pie crust (One for the bottom, one for the lattice strips)
• 3 tablespoons Unsalted butter (Melted for brushing the crust)
• as needed Cooking spray (Spray pan edges and bottom to prevent sticking)

Instructions

1. Open and combine peaches

   Open the four 15.6‑oz cans of sliced peaches and pour them (including juice) into a medium‑sized pot.

   Time: PT5M

2. Add sugars gradually

   Add half of the white sugar to the pot, stir until dissolved, then add the remaining half. Repeat with the brown sugar, adding it in two portions to avoid clumps.

   Time: PT5M

3. Season the filling

   Stir in 1 tsp ground cinnamon and 1 tsp ground nutmeg. Mix well so the spices are evenly distributed.

   Time: PT2M

4. Cook the peach filling

   Place the pot on medium heat, then lower to about 200°F (low‑medium). Simmer, stirring occasionally, for 15 minutes until the mixture thickens slightly.

   Time: PT15M

   Temperature: 200°F

5. Prepare the baking dish

   Generously spray the bottom and sides of the 9‑inch Pyrex baking dish with cooking spray.

   Time: PT2M

6. Lay the bottom crust

   Unroll one box of ready‑made pie crust, place it in the sprayed dish, and gently press it to the edges. If the crust is slightly smaller, trim the excess.

   Time: PT5M

7. Add the peach filling

   Pour the hot peach filling over the bottom crust, spreading it evenly with a spoon or spatula.

   Time: PT2M

8. Create the lattice top

   Unroll the second box of pie crust. Using a sharp knife, cut strips about 1‑inch wide. Lay strips horizontally across the filling, then weave vertical strips over and under to form a basket‑weave lattice.

   Time: PT10M

9. Brush with butter

   Melt 3 Tbsp butter and brush the entire exposed crust (including lattice) generously.

   Time: PT5M

10. Bake the cobbler

    Place the dish in a pre‑heated oven at 350°F and bake for 1 hour 15 minutes, or until the crust is golden and the filling is bubbling.

    Time: PT1H15M

    Temperature: 350°F

11. Cool and serve

    Remove from oven and let the cobbler rest for 10 minutes before serving. Serve warm with vanilla ice cream if desired.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

55 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Canned sliced peaches: Fresh sliced peaches (about 4 cups), Frozen peach slices, thawed
• Instead of White granulated sugar: Coconut sugar, Honey (use less, adjust liquid)
• Instead of Brown sugar: White sugar + 1 tsp molasses per cup, Dark muscovado sugar
• Instead of Ground cinnamon: Pumpkin pie spice, Allspice
• Instead of Ground nutmeg: Additional cinnamon, Mace
• Instead of Ready‑made pie crust: Homemade pie crust, Store‑bought puff pastry
• Instead of Unsalted butter: Margarine, Melted coconut oil
• Instead of Cooking spray: Butter or oil brushed onto pan

Equipment Needed

• Medium‑sized pot
• Induction or electric stovetop
• 9‑inch Pyrex or glass baking dish
• Cooking spray
• Pastry brush
• Rolling pin (optional)
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Oven
• Timer (optional)

Critical Steps — Do Not Skip

• Mix sugars in two portions to avoid clumps.
• Simmer the peach filling gently for 15 minutes without boiling.
• Brush the lattice crust with melted butter for proper browning.
• Bake at the correct temperature (350°F) for the full time.

Chef Tips from the Video

• Use a mix of white and brown sugar for balanced sweetness and caramel flavor.
• A pinch of salt in the filling enhances the fruit’s natural taste.
• Serve with a dollop of whipped cream for extra indulgence.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze uncovered for up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the peach filling up to step 4 and refrigerate; assemble crust and bake later.
• Lattice can be assembled up to 30 minutes before baking and kept covered.