Description
A Southern classic with a dual-textured topping and juicy peaches. Crispy-crisp outside, tender biscuit inside. Brightened with tangy lemon zest, this easy dessert is pure comfort.
Ingredients
3 (14-ounce) cans sliced peaches (in juice)
¼ cup granulated sugar
3 tablespoons all-purpose flour
Finely grated zest of one small lemon
⅔ cup granulated sugar
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ tsp pure vanilla (non-alcoholic)
6 tablespoons unsalted butter, melted
Instructions
Drain peaches, reserving 2 tablespoons of juice. Toss with ¼ cup sugar, 3 tbsp flour, and lemon zest.
In a bowl, whisk ⅔ cup sugar, ¾ cup flour, baking powder, salt, and vanilla. Stir in melted butter.
Transfer 1/3 of peaches to a 13×9-inch baking dish. Spoon topping in mounds over peaches, then add remaining fruit.
Bake at 350°F (175°C) for 35–40 minutes, until golden and bubbly.
Notes
Use a microplane for zesting. Topping continues baking slightly as cobbler rests. Fresh peaches reduce syrupy texture—adjust sugar to taste. Store in an airtight container at room temperature up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 23g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 20mg