If you like a sweet biscuit-like topping for your peach cobbler then this is the one for you! This easy recipe can be made with canned or fresh peaches!
Preheat oven to 375F degrees. Spray an 8x8-inch or 9x9-inch baking dish with nonstick cooking spray.
Pour 29 ounce can sliced peaches (in juice), do not drain into bottom of baking dish (spreading them out evenly).
Sprinkle peaches evenly with 1 Tablespoon cinnamon sugar.
For the topping, in a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup sugar and 1 Tablespoon baking powder.
Then add in 4 Tablespoons salted butter, cubed and cold.
Begin to "cut" it into the flour mixture with a pastry cutter or your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in 1 cup heavy cream. Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don't worry about smoothing it out.
Bake for about 40 minutes. If you feel like it is getting too brown while baking, just lightly cover it with foil.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean.) Serve with ice cream.
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Notes
To make this with fresh peaches, you'll need about 6 peaches. You'll need to parboil the peaches to remove the skin. Then slice. Then continue with above steps.
If you lie a lot of peaches, you can definitely use two cans of peaches here. Also if you like smaller chunks of peaches, just dice them up before adding.
To make cinnamon sugar, combine 2 Tablespoons granulated sugar with 1 teaspoon ground cinnamon.
The cinnamon is not strong and adds wonderful flavor but if you don't like cinnamon at all, just use regular sugar.