I developed this recipe out of a need for a quicker, out of season peach cobbler for our Outstanding Orange course. We only have an hour and a half from start to finish, which can be tricky when baking with 10 student chefs. Often cobblers will have you bake it for 45 minutes to an hour, which we just don’t have time for, especially if we want to eat at the end of class!

The shortcuts I took were using canned peaches and a quick biscuit dough. The canned peaches are already soft and so juicy, they won’t need so much cooking time to break down. The biscuit topping is my 2-ingredient biscuit dough with a few flavor boosters added. Next, we spread the cobbler out so that it has more surface area for evaporation (with a little help from cornstarch, evaporation is what makes the peach juices turn into yummy peach syrup). All said, this cobbler only needs about 10-12 minutes in the oven to crisp up your biscuits on top. Perfect for a weeknight treat or last minute dessert for a weekend potluck.

Serve with yogurt, fresh whipped cream, or your favorite vanilla ice cream. I’m partial to Blue Bell. This is a perfect dump in everything recipe to get the kids in the kitchen. You can also invite them in just for the biscuit dropping portion, because that is often a fun textural experience for kids.

Sheet Pan Peach Cobbler

Ingredients

Peach Mixture

1 (29oz) canned peaches

1/4 cup brown sugar

1/2 Tablespoon cornstarch

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Biscuit Topping

1 1/2 cups self rising flour

1/2 teaspoon cinnamon

1 teaspoon sugar

1/4 teaspoon nutmeg

1  cup heavy whipping cream

Instructions

1. Preheat your oven to 450* Fahrenheit. 
2. Drain can of peaches and reserve juice for kids to drink or pour over their cobbler and ice cream later.
3. Combine peaches, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until mixed well. 
4. Pour peach mixture onto a rimmed sheet pan. You want the high sides to catch the juices! 
5. Combine your 1 1/2 cups self rising flour, 1/2 teaspoon cinnamon, 1 teaspoon sugar, 1/4 teaspoon nutmeg, and 3/4 cup heavy cream in a medium bowl. Stir with a large spoon until combined. If there is still flour on the bottom of your bowl, add a splash more cream and stir. If your dough seems too wet, add a Tablespoon more flour and stir to combine. 
6. Scoop spoonfuls of your biscuit dough onto your peach mixture. It’s okay if it doesn’t cover the whole thing. The biscuits will spread a bit. 
7. Bake your cobbler for 10-20 minutes or until biscuits are light brown on top. 
8. Let your cobbler cool in the pan for 20 minutes to allow your juices to thicken. 
9. Serve cobbler with ice cream, plain yogurt, or whipped cream.