Peach Cobbler With Canned Peaches

Step 1

Preheat the oven to 375 degrees.

Step 2

Use ¼ cup of butter to grease a 9X13 inch baking dish, leaving the excess in the baking dish.

Step 3

Whisk the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl.  Stir in the lemon juice, orange zest, and almond/vanilla extract.  Gently stir in the drained peaches. Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes

Step 4

Plan to make the topping while the peaches are baking. The topping needs to be put on the peaches when they are hot.

Step 5

Pour the remaining 1 tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes.

Step 6

Place the flour, sugar, and baking powder into your food processor and pulse together. Then pulse in the cold butter until the mixture is crumbly. Do not over mix.

Step 7

Next, whisk the vanilla into the milk mixture, which will have thickened slightly.   Add this mixture into the food processor.  Pulse just until the crumbs are just moistened.

Step 8

Spoon or sprinkle the crumb topping onto the peaches as soon as they come out of the oven.  If you allow the peaches to cool even a little bit, the topping will not bake properly.  It is perfectly fine if the topping does not fully cover the peaches.

Step 9

Bake for 40 minutes. If the top starts to darken too much, simply cover it with tin foil.