Drew’s Secret Stuff

Easy Southern Peach Cobbler [with Canned Peaches]

6 servings


15 minutes

active time

1 hour

total time


2 cups organic all-purpose flour

1 cup organic cane sugar

2 tsps baking powder

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup Almond milk, unsweetened + COLD ((You can use whole milk or your fave plant-based milk))

1 Tbsp freshly-squeezed lemon juice ((You can also use apple cider vinegar, if desired))

6 Tbsps COLD unsalted butter, cut into pieces

6 (15 oz.) cans organic peach slices, drained well ((See Notes for Fresh Peaches options))

1 cup organic cane sugar

1/2 cup organic brown sugar

1/4 cup arrowroot starch

2 tsps ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground allspice

1/2 tsp sea salt

1 tsp vanilla extract

1/4 cup unsalted butter, cut into pieces

1/2 lemon, freshly-squeezed

1 large egg, beaten

1 Tbsp Almond milk, unsweetened


Preheat the oven to 400 degrees Fahrenheit and lightly grease a standard (9x13 inch) baking dish with butter or oil.


In a large bowl, add the well drained peaches and pat dry further to remove any excess moisture or juices. Toss together the sliced peaches, lemon juice, cane sugar, brown sugar, arrowroot, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and peaches are fully coated. Place the peaches mixture into the prepared baking dish, tuck in the pieces of butter in between the peaches, and bake in the preheated oven for 15-20 minutes. The peaches should begin to soften and become bubbly a bit.

NOTE: Baking the peaches first allows for the biscuit topping to cook through fully since they need to be added on top of the HOT peaches for the best results.


In a bowl or measuring cup, mix together the milk and lemon juice until combined and allow it to sit for a few minutes to thicken slightly. This acts as the "buttermilk". NOTE: If using whole milk or heavy milk, the thickening should happen more quickly.

In a bowl, add together the flour, baking powder, sugar, cinnamon, nutmeg, and salt, whisking everything until combined.

Add in the COLD butter and using a pastry blender (or two forks), blend in the butter into the dry ingredients until everything looks 'peas-like'.

Add the 'buttermilk' and stir everything together using a rubber spatula until just combined and wet enough. The batter should look a little thick, but wet like biscuit dough. NOTE: DON'T OVER-MIX!


Remove the peaches from the oven, and immediately top with the biscuit dough. Using a spoon (or large ice cream scoop), scoop 2 Tbsps of biscuit dough at a time and place them unto peaches, about 1-inch apart. Repeat until all dough is scooped on top.

In a bowl, whisk together the egg and milk to create the egg wash.

Lightly brush biscuits with a bit of egg wash and bake for 20-25 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and peaches filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.

Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite ice cream or whipped cream!

Bon Appetit!

6 servings


15 minutes

active time

1 hour

total time
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