Peach Cobbler VI

Peach Cobbler VI

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"This is a wonderful Southern recipe...very easy and tastes great!"
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45 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish.
  2. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly.
  3. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.


  • Editor's Note:
  • To use fresh peaches, you may substitute 4 cups peeled, sliced peaches for the canned peaches. To peel peaches, bring a pot of water to a boil. Remove from heat. Carefully drop peaches into hot water; let stand for 1 minute. Use a slotted spoon to transfer peaches to an ice water bath; when peaches are cool enough to handle, skin will slip right off.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 404 Ratings

Most helpful positive review

I know a lot of people prefer a cobbler with a flaky crust, and if that is you try another recipe. I, on the other hand, love a thicker, cake-like crust. This crust reminds me of a good bread ...

Most helpful critical review

thought this would be good since i mixed the butter w/ the ingredients (a little different than most recipes).... i did it exactly as described and it turned out kind of bready and not very mois...

I know a lot of people prefer a cobbler with a flaky crust, and if that is you try another recipe. I, on the other hand, love a thicker, cake-like crust. This crust reminds me of a good bread ...

This is a little different than some other cobblers I've had. It's a really good throw together, ingredients are usually on hand. I've made this twice now and I followed the recipe the first tim...

My family raved about this cobbler. Of course I served it with vanilla bean ice cream while it was still warm. It was so so good. I made this cobbler with two minor changes. I prepared this wi...

My favorite canned peach cobbler!! This was absolutely delicious and gone in record time. I used dark brown sugar (lightly packed), butter instead of margarine, half 'n' half instead of milk, ...

Melt butter in casserole dish in preheated oven, and pore batter over top to prevent sticking. Use some of peach syrup. Add pumpkin spice.

This was very good. I made the first batch in an 8x8 pan, based on other reviews, and I decided a 13x9x2 pan would have been better. The batter was too thick in the 8x8 pan and it engulfed the...

This was really delicious. I added 1 teaspoon of brown sugar to the cinnamon to sprinkle on top of the peaches and it was no regret.

Okay, I read most of the reviews and this cobbler is divided depending on your own tastes. I made this twice over the weekend. The first time I made this I followed it exact and baked it in a 9x...

Used an 8x8 pan and had to cook it 15 to 20 minutes longer before it was firm in the middle. Everybody had a second helping!

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