So, About This Peach Cobbler Thing…
If I had a nickel for every time I’ve whipped up this peach cobbler with canned peaches, well, I could probably treat myself to a fancy coffee (or at least a donut). Seriously though, this is the dessert I go for when I want something that feels homey but doesn’t have me elbow-deep in flour for half the afternoon. One time, I brought this to a neighborhood potluck, and, you know how people say “it disappeared fast”? It actually vanished before I got a second helping. I was a little annoyed, not gonna lie! But I guess that’s how you know it’s a hit. By the way, my dog once tried to sneak a lick of the filling while I, distracted as usual, turned to grab the cinnamon. No dogs harmed, but lesson learned—watch the cobbler, not the clock.
Why You’ll Love This Cobbler (I Mean, I Do!)
I make this when I want something easy, sweet, and just a little old-fashioned. My family goes a bit wild for it (especially if there’s ice cream in the house). Actually, I used to get stressed about making desserts from scratch, but canned peaches pretty much solve that. No peeling, no sticky counters, none of that “are these peaches even ripe?” drama. Also, it’s one of those recipes that forgives little mistakes—if you forget the nutmeg, no one will send you hate mail.
One thing though: sometimes when I’m feeling lazy, I skip the fancy vanilla and just use whatever’s in my cupboard. Nobody’s noticed yet, so maybe don’t tell my mom.
What You’ll Need (Plus My Occasional Shortcuts)
- 2 cans (15oz each) sliced peaches in syrup — I usually drain just a little syrup off, but if you like ’em extra gooey, use the whole can. My grandmother swore by Del Monte, but honestly, store brand is totally fine.
- 1 cup self-rising flour — Or regular flour with a teaspoon of baking powder and a pinch of salt (I do this when I run out, which is more often than I’d like to admit).
- 1 cup sugar — If you’re feeling wild, try brown sugar for a hint of caramel. I sometimes do half and half.
- 1/2 cup (1 stick) butter, melted
- 1 cup milk — Whole milk is best, but I’ve used 2% in a pinch. Almond milk once (it was… okay).
- 1 teaspoon vanilla extract — Or a splash more, because who’s measuring?
- 1/2 teaspoon ground cinnamon — Or nutmeg, or both! Actually, sometimes I just eyeball it.
- Optional: pinch of salt — Brings out the flavor, I think.
Let’s Make This Cobbler (Don’t Overthink It)
- Preheat your oven to 350°F (or 175°C, if you’re not in the States).
- Grab a baking dish—an 8×8 inch square or a round pie dish both work. No need to oil it; the butter’s got your back.
- Pour in the melted butter. Just dump it in; no need to be precious.
- In a bowl, mix up your flour, sugar, and milk. I usually throw in the vanilla extract and a pinch of salt here too. Stir until it’s mostly smooth. If there are a few lumps, who cares? This is not soufflé.
- Pour the batter over the butter in the dish. Don’t stir! That’s the trick—just let it sit there looking odd.
- Spoon the peaches (with a bit of their syrup) evenly over the batter. Again, don’t stir. It’ll look odd, but trust me, it works out.
- Sprinkle cinnamon on top. Sometimes I go a little nuts here. Up to you.
- Pop in the oven and bake for about 45 minutes, or until the top is golden and the edges look crisp. Sometimes it takes a little longer, especially if your oven has a mind of its own, like mine.
- Let it cool a bit. This is where I usually sneak a taste and inevitably burn my tongue. Every time.
Notes from My Many (Many) Attempts
- If you use peaches in juice instead of syrup, add a little extra sugar or a drizzle of honey. I learned this the hard way—once it came out pretty bland.
- Don’t panic if the batter seems thin, it thickens up in the oven. Actually, the first time I made this, I thought I’d ruined it. Spoiler: it was fine.
- Sometimes I toss in a handful of frozen raspberries with the peaches. Not traditional, but really tasty.
Variations I’ve Tried (Some Worked, Some…Not So Much)
- I once swapped the peaches for canned pears. It was okay. Not quite as cheerful, somehow.
- Fresh peaches are great if you have them, but I rarely do. Too much fuss, honestly.
- I tried adding oats to the topping. Ended up kinda chewy. Not my favorite, but maybe you’re braver than me!
Equipment (And My Lazy Hacks)
- A baking dish (8×8 or so). But once I used a big cast iron pan and it worked fine—looked rustic, even.
- Bowl and spoon. I suppose you could use a fancy mixer, but why?
- Measuring cups, but sometimes I just use a coffee mug and call it a day.
How to Store It (If You Even Have Leftovers)
Technically, you can cover the dish and keep it in the fridge for 2 or 3 days. But honestly, in my house it never lasts more than a day! If you want to reheat, just pop a square in the microwave for 20 seconds. Cold cobbler is still delicious, though, especially with morning coffee—just saying.
How We Like to Serve It (Ice Cream! Or, You Know, Cream)
We usually pile it up in bowls and top with a generous scoop of vanilla ice cream. Or whipped cream if I’m feeling fancy (rare). Sometimes my cousin adds a drizzle of maple syrup—she says it’s a Canadian thing. I don’t argue.
Pro Tips (Learned the Hard Way, Of Course)
- I once rushed the cooling and tried to serve it straight from the oven—lava. Definitely let it cool for at least 10 minutes.
- If you stir the batter and butter together, it just gets heavy. Leave it be. Trust me, I’ve made that mistake more than once.
- Actually, if you overbake it, the edges get really tough. Keep an eye out after 40 minutes.
FAQs (Because People Actually Ask Me These)
Can I use fresh peaches instead?
Oh for sure, but you’ll want to peel and slice them first and maybe add a bit more sugar. It’s a bit more work though. Up to you!
Do I have to use self-rising flour?
Not at all. Just use regular flour and mix in a teaspoon of baking powder and a little salt. I’ve done it lots of times when I ran out—a common theme in my kitchen, apparently.
Can I make this dairy-free?
I tried it once with almond milk and vegan butter. It worked okay, but the flavor was a little different. Still, worth a shot if you need to!
How do I make it extra crispy on top?
Sprinkle a little extra sugar on the top before baking. Or, on second thought, broil it briefly at the end, but keep a close eye—sugar goes from caramelized to charcoal fast.
It looks weird when I pour in the batter and peaches!
Yep, that’s normal. It always looks like a mess before it bakes. Breathe. It works out in the oven magic.
One Last (Completely Unrelated) Thing…
Do you ever feel like your kitchen timer is out to get you? Mine always seems to beep just when I’m elbow-deep in something messy. Maybe it’s a conspiracy—or maybe I just need to clean the buttons. Anyway, if you want more dessert inspiration, Smitten Kitchen has great ideas here, and if you’re a visual learner, check out this YouTube cobbler tutorial I like. Don’t worry, my version is even easier.
Happy baking, and let me know if you end up with any leftovers—I’m still waiting for that to happen in my house.
Ingredients
- 2 cans (15 oz each) sliced peaches in syrup, drained
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
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2In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
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3Add the milk and melted butter to the dry ingredients and stir until just combined.
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4Pour the batter into the prepared baking dish. Evenly distribute the drained peaches over the batter.
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5Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the topping comes out clean.
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6Let cool slightly before serving. Serve warm, optionally with vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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