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Peach Cobbler V

Read Reviews (92)

"This was handed down from my Grandmother. If they're in season, you can use 2 cups peeled and sliced fresh peaches. Yum!" — Jan

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Original recipe makes 8 servings Change Servings

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar

1 teaspoon baking powder
1 cup milk
1 (21 ounce) can peach pie filling

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Directions

Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

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This is an excellent recipe. I used fresh peaches (about 3 cups, mixed with 1/4 cup sugar and 1 tablespoon lemon juice). The peaches went to the bottom of the pan and formed a yummy sweet layer that was topped by a golden brown buttery crust. I sprinkled it with cinnamon before baking. This is my new cobbler recipe!

—Lorrie Foust

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Most Helpful Critical Review

Sep 10, 2003

when i first made this cobbler, the peaches tasted plain and the batter was gooey. so i've been playing around withe the recipe and here's the one my family loves the most...increase flour to 1 1/4 cup and use 2 tablespoons of baking powder in the batter. and if you're going to use fresh peaches (like i did) use 3-4 cups of sliced peaches and stir in 1/4 cup of sugar, 1 teaspoon of cinnamon and 1 tablespoon of lemon. let the fruit mixture sit a little bit until syrupy then drop it into the batter.

—KIJEST

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113 Ratings

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Oct 14, 2006

Good recipe. I made this today and both my husband and I enjoyed it. It's a nice Fall treat. Based on the previous suggestions, I made the following changes to the recipe: I added 1 tsp of cinnamon, about 1 Tbls brown sugar, 1 1/2 cups flour, and I used canned peaches rather than pie filling. I actually used one 29oz can AND one 15oz can of peaches and added all of the juice from the 15 oz can. Based on how it turned out, the only change I would make is to add MORE peaches. I had already used 23 additional oz of peaches, but it still seemed like there was more dough than peaches. Next time, I plan on using 2 29oz cans of peaches. One additional note: It makes more than 8 servings. More like 12. Four stars.

—Jen

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Sep 11, 2003

I had not had a Peach Cobbler in about 20 years, and I looked at nearly every recipe on the list - finally I decided that I would try this one first, and then work my way through until I found the 'right' one. STOP LOOKING!~ this is divine. Light, beautiful crust, moist 'melting' filling. My daughter, the "Chocolate Cake is the only cake" queen, has now asked me to make this for her Birthday Cake. I will try the recipe with fresh peaches, but I know it won't be a Make or Break situation. This recipe can be enjoyed all year round. Thank You Jan!!

—LILLY

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Dec 17, 2005

Taking hints from others, I 1 1/2 cups flour and 2 TABLESPOONS baking powder. I added 1/2 cup brown sugar, 2 teaspoons cinnamon and 1/2 teaspoon each of salt and nutmeg. I also used canned peaches. I added a little of the peach juice to the batter. If you don't want it so sweet, cut back on the brown sugar. My family loved it and will definitely make again. They even wanted it for breakfast!!

—SARAJMT1

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Jan 14, 2009

Sometimes I just get the "craving for baking"--I need something quick and easy to make just to satisfy the itch. This couldn't have been more perfect and it was a big pay off for a very little investment, both in time and cost. I added maybe 1/2 tsp. vanilla to the batter and, since it didn't seem like much for a 9x13" pan, I baked it in an 8x8" pan instead and I was glad I did. This is rich, buttery, satisfying, old-fashioned comfort food. I can't believe something so good took so few ingredients and was mixed up and in the oven in less than two minutes. This will be a good recipe to remember if I need a dessert in a hurry! If you have any flavor of pie filling on hand, and basic staples in your pantry, you're just a blink away from a great dessert!

—naples34102

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Jan 15, 2007

I loved how easy this was. Based on some reviews, I did make some changes. I used 1 1/2 cups flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon each of salt and nutmeg, and I used half white sugar and half brown sugar (for a total of 1 c. sugar, which was plenty sweet for us). I also used 30 oz. canned peaches, and felt like it still needed more, maybe another 15 oz. can, as there was more "cake" than peaches.

—CINDY18LOU

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Sep 19, 2007

My mother used this recipe for years, with fresh peaches or blackberries. Visiting my daughter and her family, I made this and my son-in-law loved it so much, I had to make two more that same week! When I returned home, I made it for my husband -- and it was a flop. The dough never rose and was a gummy mess. When I looked at the bottom of my can of baking powder, I saw that the expiration date was June 1996 -- 11 years ago!! Moral of this story: Make sure your baking powder is fresh. Or, better yet, use self-rising flour and omit the baking powder! But this is one of the easiest and best desserts around!

—K.A.

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Nutrition

Calories
337 kcal
17%

Carbohydrates
54.2 g
17%

Cholesterol
33 mg
11%

Fat
12.3 g
19%

Fiber
1.2 g
5%

Protein
3.5 g
7%

Sodium
168 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peach Cobbler V

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 337
Calories from Fat: 110

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 7.7g 38 %
Cholesterol 33mg 11 %
Sodium 168mg 7 %
** Potassium 66mg 2 %
Total Carbohydrates 54.2g 17 %
Dietary Fiber 1.2g 5 %
Protein 3.5g 7 %
Sugars 40.5g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 9 %
** Iron 8 %
** Thiamin 14 %
** Niacin 12 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.