Peach Cobbler

This is the only cobbler I’ve ever made, and it’s so simple and tasty that I serve it after dinner pretty regularly. :) This recipe makes five normal servings or four generous ones.

First, preheat your oven to 350°F. Then cream together ½ cup of softened butter with 1 cup of sugar. You don’t want to use margarine in place of butter because it changes the texture/consistency of the cobbler. Mix in one cup of flour and one cup of milk. Add 1tsp vanilla extract.

Pour the batter into a greased baking dish; I like using my medium size glass dish which measures 7.5×11″ because it holds just the right amount of peaches and the batter bakes evenly.

Once your batter is in the dish, place peaches on top with a slotted spoon. You want some juice but not so much as to allow puddling (I know, that’s not a word, lol). I use 1 ½ cans of light (sugar in juice, not sucralose or high fructose corn syrup) sliced peaches by DelMonte. I buy three 15oz cans and then use half, which means I can make two cobblers as long as I refrigerate the leftover peaches and make the second cobbler within about a week.

Finish off by sprinkling the peaches with cinnamon. Bake for 30-45 minutes (depending on size of baking dish) or until toothpick inserted into center comes out clean.

Enjoy warm, with or without vanilla ice cream!

What’s your favorite cobbler?

14 thoughts on “Peach Cobbler”

  1. Yum! I love peaches too! I use a cobbler recipe that cooks the peaches slightly with a few more spices (def allspice and a bit of nutmeg) and maybe some lemon juice (been a while since I made it), and it’s topped with drop biscuits. I think the recipe is from the original Better Homes and Gardens cookbook. My mom’s made it since we were little. I love it!!

    Liked by 1 person

    1. Mmm, that sounds yummy! Isn’t it interesting how lemon juice is in so many recipes? It was in blueberry pancakes I made recently and I’ve used it when sautéing mushrooms, too!


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