canned peaches

This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue&nbsp;—&nbsp;it's sure to be a crowd favorite.&nbsp;This recipe is courtesy of Betty Crocker.

Classic Bisquick Peach Cobbler

original bisquick mix

milk

nutmeg

butter, melted

sugar

sliced peaches, drained

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.

Stir together sugar and peaches; spoon over batter.

A step by step tutorial for Canning Peaches with a water bath canner.  All you need is ripe peaches, jars, sugar, and water!

How to Can Peaches

lbs peaches

Water bath canner

Sterilize Jars: Make sure the jars and rings are clean and sterile (I sterilize them in the dishwasher an hour before starting). Make sure you have new, un-used lids, for a proper seal.

Fill water bath canner: add enough water to cover the jars by 1-2 inches once they are immersed in the water. Place on the stove and bring the water to a boil, then reduce to a simmer.

Peel Peaches: Fill a separate large pot of water and bring to a high simmer. Add the peaches to the hot water (in batches, if needed), for about 30 seconds. This will help loosen the skins, making them really easy to peel. Remove peaches to an ice water bath, then peel them. The skin should come off really easily. Remove the pit, and cut them into large slices.

Fill jars with peaches as you slice them. You can fill them pretty full, and gently tap the bottle on the counter top to help them settle inside.

Add Simple Syrup: For light syrup, mix 2 cups of sugar with 6 cups of very hot water. (See syrup chart in the post, for variations). Stir well to dissolve the sugar. Pour some of the simple syrup into each jar, leaving 1/2&#39;&#39; headspace at the top. Gently tap the jars to release any air bubbles.

Wipe the sides and rims of the jars with a clean rag. Place a clean lid securely on top of each of the jars. Secure with the rings.

Process in Waterbath: Use jar lifters or tongs to gently place the jars in your hot water bath (or use the rack to lower them down, if it comes with one). Add more water to the canner, if needed, to cover the tops of the jars. Cover with the lid and bring water back to a boil. Once boiling, process the jars for 25 minutes.

Remove and Rest: Place a large towel or dishrag on your countertop. After the 25 minutes is up, turn the burner off (if you have an electric flat top stove, gently move the pot off the burner) remove the lid and allow the jars to rest in the pot for 5 minutes. Then use tongs or jar lifters to move the jars onto the towel to rest.

Check Seals: After a few hours you can check the seals to make sure they all sealed properly before you store them. When you press on the center of the lid it should be sealed down. If you hear or feel it pop back at all, then it didn&#39;t seal properly. Also make sure there is still liquid covering the peaches and that the peaches look like a nice bright color. If they didn&#39;t seal properly you can refrigerate them and enjoy within a few days, or reprocess in the water bath.

Store: Allow the jars to cool completely before storing them in a cool, dry place for 12-18 months (at best quality--they are often safe eating even longer after that).

If your peaches start to develop a foul odor, become discolored, or if you see signs of mold, these are signs of spoilage and you should discard them.

Peach Bavarian 

peaches

(6 ounces) package peach jello

white sugar

water

almond or vanilla extract

(8 ounces) tub frozen cool whip topping, thawed

Drain the peach juice into a small cup and set aside, then dice peach slices.

Add jello and boiling water to a large bowl and whisk until dissolved. Whisk in peach juice and refrigerate until mixture begins to thicken (about 10 minutes).

Mix in vanilla or almond extract into the cool whip, then fold into the bowl of jello along with the diced peaches.

Transfer mixture to the prepared dish and chill for a minimum of 4 hours. Serve chilled with additional fruit for garnish.

This Peach Cobbler recipe has a deliciously sweet peach filling with a light and airy biscuit topping! It&#039;s a classic dessert that&#039;s perfect with a scoop of vanilla ice cream!

Peach Cobbler

brown sugar

cornstarch

honey

vanilla extract

lemon juice

cinnamon

ginger

salt

all-purpose flour (equal to 250 grams)

baking powder

baking soda

unsalted butter (see notes)

sour cream

milk (any kind)

Pro Tip: Place the butter in the freezer for 15 minutes while you begin the following steps. (Or, shred frozen butter when that step arrives.)

Preheat oven to 350° F.

Combine the brown sugar and cornstarch in a large bowl and mix until well-combined and the consistency of sand, working out any lumps with a silicone spatula or spoon. Add remaining peach filling ingredients and stir to combine.

Transfer to a lightly greased 9 x 13-inch baking dish. Bake uncovered for 10 minutes. Remove and set aside.

Meanwhile, combine sour cream and milk in a separate small bowl and refrigerate until ready to use.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Cut the cold butter into cubes and add it to the bowl with the dry ingredients. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.

Add the chilled sour cream mixture and the honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.

Take small handfuls of the biscuit dough and arrange it over the cobbler, covering up most of the filling. (It’s best for this to look rustic and not perfect!)

Whisk together the egg and the milk until well combined and brush it over the top of the biscuit layer. Sprinkle with sugar and cinnamon.

Bake uncovered for 40-50 minutes, until the top is golden and the filling is hot and bubbly. (Mine takes 45 minutes.)

Let cool for 5 minutes and serve with a side of vanilla ice cream!

This was delicious. I missed the part where it told me to cook the peach filling for 10 minutes while I prepared the topping but I dont think it detracted from the bake. The topping was buttery and crunchy from the sprinkle of sugar and the filling was so thick and umptious. I cant wait to have it for breakfast....and snack...and dessert. Thanks again

Made this tonight for the family and it was a huge hit!  A little time consuming with all of the slicing and peeling of the peaches but the final product more than made up for it.  The peaches were tender, juicy and so sweet.  The topping was just the right amount of sweet and crunch,  will definitely make this again.  

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

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Classic Bisquick Peach Cobbler

How to Can Peaches

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Top 5 canned peaches recipes from across the web

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Classic Bisquick Peach Cobbler

How to Can Peaches

Peach Bavarian

Peach Cobbler

Peach Pecan Cake Mix Cobbler

The most viewed canned peaches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine