Great Grandma's Peach Cobbler Recipe -
Great Grandma's Peach Cobbler Recipe
  • READY IN 55 mins

Great Grandma's Peach Cobbler

Recipe by  

"This was my great grandma's recipe from the 40's and earlier. Its so easy to make. I remember this being my favorite dessert from when I was a child. This is delicious when hot and served with ice cream or I enjoy it cold by itself. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch cobbler Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange peach slices in a 9-inch round baking dish. Pour about half the reserved peach juice on top; discard remaining juice. Beat egg, flour, and sugar in a bowl until combined; pour over peaches. Drizzle melted butter over flour mixture.
  3. Bake in preheated oven until golden brown, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2012

I'm rating this a 5 star even tho I messed it up. I combined the flour and the sugar and the egg but found it wasn't quite pliable. I figured the recipe must've meant to add some peach liquid into the I did. Then I forgot to melt the butter until after I had it in the oven. I'm thinking it's good enough for a repeat as it's very simple to make, but next time I'm going to melt the butter and add it into the flour mixture. Oh and if you don't have self rising flour just add 1 1/4 tsp baking powder & 1/4 tsp salt to the bottom of a 1 cup measuring cup, and level it off w/ all purpose flour.

Most Helpful Critical Review
Jul 15, 2013

This recipe was terrible!! I couldn't eat it. Don't try it!

Dec 06, 2012

This was really good!!! My kids and I wanted a treat and I wanted to throw something together that was fast and easy.

Jul 30, 2012

Great taste and so easy to make! I did sprinkle a little cinnamon on top just because I like cinnamon. Next time I make this, I will cut down on the amount of juice I use - I think I went a little overboard this first time.

Jan 19, 2013

Delicious and very easy to make. Tastes fantastic with vanilla ice cream. The inside was nice and soft and the top layer was just a little bit crunchy, which was yummy. I did not have self-rising flour, but another reviewer suggested simply adding baking powder and salt to regular flour. This worked great. I used 1 1/4 baking powder per 1 cup of flour (didn't use any salt). When I put it in the oven, I noticed the butter pooling a bit in one spot along the side. Once it was cooled off a bit, I noticed that it was also a bit too crunchy in one place along the side (probably where the butter pooled), so be sure to drizzle the butter evenly and not too much at the sides of the dish.

Mar 25, 2013

I was so puzzled when I mixed up the flour, sugar, and egg since it was dry and crumbly. The recipe said to "pour" it over the peaches, so I thought it should be wet, like batter. But, I dumped it on top of the fruit and spread it out. Poured the butter over and made sure it was all covered. I used my 9 or 10 inch deep dish pie plate, and it just fit. It was fantastic! My husband loved it, too. I might try adding a little cinnamon next time, but it's 5 stars as written. I love the old time recipes. My mom's cooking was from the 40s and this tastes like something she would have made. Simple and tasty, and easy to make from simple, everyday ingredients. Thank you for sharing this! Your great-grandma would be proud.

Jun 17, 2013

This was delicious!! It was a little too sweet paired with ice cream....but I ate it cold today after lunch...HEAVENLY! Will definitely make it again...soon!! Hint...when you mix up the egg flour and will be a little clumpy...but just pour and spread over peaches...when you drizzle the melted butter on top, it will be enough to go over all of the mixture to make it come together and stick more. Soooo good!!

Jan 12, 2013



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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 293 mg
  • 12%

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

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