• Faith Broussard Cade

Southern Peach Cobbler


I love to make desserts from scratch as often as I can. (I've been called a dessert snob a time or two.) But I'm also a wife, a mother of an active five year old, and a realist. After a month of being quarantined and having to cook many more meals than I used to, I'm taking all the shortcuts I can without sacrificing flavor. I used to call this my "Company's Comin' Peach Cobbler" because it's so quick and easy to make when you have people coming over, but since having company is technically illegal right now, I had to make a little adjustment.#shrug This Southern Peach Cobbler recipe uses canned peaches and frozen pie crust (don't knock it til you try it!), brown sugar and cinnamon, and best of all, it's baked to a flaky, golden brown in a cast iron skillet. I don't know about y'all, but I'll eat just about anything that's cooked in a cast iron skillet. It just makes you feel real Southern and warm inside. You can taste the years of history in every single bite. In my opinion, a girl can never have too much cast iron cookware. Hope y'all enjoy! Bon appetit!


Southern Peach Cobbler


What You Need:

  • 3- 15 ounce cans of peaches in syrup

  • 5 tablespoons salted butter

  • 1/2 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon cornstarch

  • 2 frozen 9- inch pie crusts, thawed

  • 1 egg white

  • 1 teaspoon water


What To Do:

1. Preheat oven to 375 degrees.

2. Melt 2 tablespoons of butter in a medium saucepan.

3. Discard syrup from one of the cans of peaches and pour all three cans of peaches into the saucepan.

4. Add brown sugar, cinnamon, and vanilla extract to peaches, stir, and simmer over medium- high heat for approximately 10 minutes or until peaches are tender. Remove from heat and stir in cornstarch until dissolved.

4. Melt 3 tablespoons butter in the cast iron skillet. Once melted, pour peach mixture into skillet.

5. Remove pie crusts from package and place over the peach mixture, pressing the edges firmly against the inside of the skillet to seal.

6. Whisk egg white and water in a small bowl. Using a pastry brush, brush mixture over the pie crust.

7. Place skillet in oven and bake for approximately 30 minutes or until crust is a nice, golden brown and the peach filling is bubbling.



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