Recipe by PNLewis
"This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream."
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butter, room temperature
1 (15 ounce) can
This was a VERY easy, FAST and delicious recipe! I added 2 tsp vanilla and since I did not have self-rising flour, used 1 cup flour plus 1 tsp baking powder. Also, I added 2 tsp cinnamon and 1/2 tsp nutmeg to the peaches and their juice. Baked it at 350 for 1 hour uncovered and it browned nicely. If you are looking for a crispy topping, this will not be the recipe for you, rather the cobbler reminded me of a warm and gooey pie inside! It was excellent with vanilla or cinnamon ice cream and/or whipped cream! So easy to prepare and of course- to eat! Thanks for the recipe - this will be a repeat recipe for our family. Thank you for sharing!
Sorry, I didn't much care for this recipe. I had to bake it much longer to get it to brown - actually, I had to bump the oven to 400. It didn't have a lot of flavor - I would suggest adding vanilla and cinnamon (I should have read the other reviews first).
This was pretty good. Let me share with you my favorite peach cobbler recipe so far this summer: melt one stick of butter in an 8 x 8 pan, mix 1 tsp of lemon juice with 1 cup of sugar and about 4 cups of peeled, pitted sliced peaches (5 peaches) together; put this mixture on top of melted butter. Sprinkle cinnamon to suit your taste over top. Then mix together 1 cup of flour with 1 cup of sugar and 1 tsp of vanilla and 1/2 cup of milk. Place this topping all over the top of the peaches. Do not stir. Let bake at 375 degrees for about 45 minutes. Enjoy!
This is just like my granny's .. I love it. I use the same ingredients just put them together like my grandmother does. She melts the butter into the bottom of her pan, pour peaches over the top and then mixes together the milk, flour & sugar. Then pours the milk mixtures right in the center of the peaches. By then end of baking the milk mixture rises to the top and makes an awesome topping.
I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour. I doubled the recipe, and used 2-28 ounce cans of peaches (I like lots) but only the juice/syrup from one and cooked in a 9x13 pan until golden brown on top. LOVED IT!!!!!! Thanks so much! (served with whipped cream while still hot!)
YUMMY!!! So, so easy! The crust came out a beautiful golden brown. I did make slight adjustments, though. I used the 29 ounce can of peaches instead of the smaller can (the 15 ounce can just wouldn't be near enough fruit for me!). I used about half of the juice. I also added 1 tsp vanilla flavoring, 1/4 tsp cinnamon and 1/4 tsp nutmeg. And, like some of the other users, I had to eventually up the temperature to 400 degrees and cook a few more minutes. Next time, I think I'll try 1/8 tsp nutmeg and use just a little more juice from the can. Serve this up with a scoop of vanilla ice cream! A very tasty dessert!
This was great!! It did take an hour to bake as the other reviews said, I also spooned the peaches on rather than poured, and I sprinkled over a bit of cinnamon. It was much nicer than I expected, and I will definitely be making this again. Yum!
I've been making this recipe for years; however, my recipe calls for only half the butter and filling ingredients with only one 15 1/4 oz can of peaches in syrup. Perhaps that's why this recipe took so long to cook and it was less flavorful ~ too much dough. Excess dough also caused the recommended pan size to be inadequate.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Peach Cobbler
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
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