Easiest Ever Fruit Cobbler

SUBMITTED BY: KSBEESON PHOTO BY: mimi404

"This is the quickest, easiest and best ever cobbler versatile enough for any canned fruit. We like it best with peaches. Serve warm. Best topped with vanilla ice cream!"

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup butter, melted
1 (29 ounce) can sliced peaches with juice
1 cup self-rising flour
1 cup white sugar
1 pinch salt
1 cup milk

READ REVIEWS (19)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 8, 2003 by JOHNJRSMOM

This is very, very good! It's not too sweet. And the batter comes out moist. In fact, when I first took it out, I wasn't sure is was done. Because all I've ever had was my mom's cobbler, and I NEVER liked it. Her's was dry, very dry, like she made a cake and added fruit, blech (sorry mom). I think this might be good served with cream, or vanilla ice cream. If this is what fruit cobbler is supposed to taste like, I'll be making it often. Yum!

6 users found this review helpful

Reviewed on Oct. 27, 2003 by Wonder Wanda

My 73-yr-old boss gave me almost this exact same recipe (except w/ flour and baking powder, not self-rising flour, and no salt either) when I complained that I couldn't make cobbler. It comes out delicious every time, works just as well with fresh fruit as with canned, and I even tried it with a jar of cherry preserves, and it was great! If you make this, people will think you know how to cook even if you don't. I also like to sprinkle granulated sugar over the top about 10 minutes before it comes out of the oven. Watch out for spilled fruit syrup on the oven bottom though-- either scale down your recipe to fit your pie pan, or protect your oven with tinfoil.

5 users found this review helpful

Reviewed on Aug. 4, 2006 by KAIBRYN

I A couple notes ...this can be adapted for any fruit you like , but we prefer the peach , or fresh berries (sugared in their own juice ). It is VERY easy to adjust the size , simply double or triple everything except your butter , the butter is merely portioned for the size of the pan. also , if you reduce the butter too much , you will lose that slightly crispy buttery edge that is so much a part of this recipe(the butter is SUPPOSED to puddle up a little around the edge when the batter is added ) If you're looking for a low fat , low calorie recipe , this wont be it & trying to make it so wont result in a good dessert, but if you want to splurge a little now & then , give it a try! Finally , aside from ice cream , nearly everyone I serve prefers this warm with a little milk poured over the top .

4 users found this review helpful

MORE MEMBER REVIEWS