"This is a wonderful southern recipe... very easy and tastes great!" — karen
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1 (29 ounce) can
sliced canned peaches, drained
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 pudding, the edges have just a little crunch and the center is soft and custard like. If that is the kind of cobbler you preffer, then this is the best recipe.
I did make a couple of changes. I added a 1/4 cup more flour and milk to make more crust, and I used a smaller/deeper baking dish. I had to adjust the cooking time/temp a little for best results. 350-375 for 30 minutes then bump the temp to 400 for 10 minutes. Be sure to keep an eye on it in the last 10 minutes since. Everything was set perfectly for me at the 10 minute mark, but we all know there are a great number of factors that affect cook time.
Anyways, I'll be playing with this recipe some more, so if I come up with some bit thing that makes a significant change, I might be back.
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 moist. i'll probably go back to my other recipes on peach cobbler.
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 time. The second time I made this, I put a bit of cinnamon in the batter and increased the amount of cinnamon by a little that's sprinkled on top. I thought it turned out better the second time. I will make this again!
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 with about 6 large fresh peaches sliced thinly instead of canned peaches. Also, after it had been in the oven for about 5 minutes and had started to "set", I sprinkled the top with about 2 Tbl sugar and then continued to bake it. I imagine I will prepare this cobbler many many more times because it really was very easy and very delicious.
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.
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 peaches. The second batch, in the 13x9x2 fared better. Thanks for the recipe!
Melt butter in casserole dish in preheated oven, and pore batter over top to prevent sticking.
Use some of peach syrup.
Add pumpkin spice.
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, and added a bit of cinnamon to the batter. I also used Margaret Holmes O'sage Ragged Freestone Peach halves and pieces, chopped up a bit. (which, in my opinion, makes a difference). My cobbler was neither bland nor dry. This is an absolute MUST TRY recipe!! My mouth is watering thinking about it... To make it easier, I save my version as a custom recipe if anyone is interested.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Cobbler VI
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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