Winter can be a difficult time for a fruit lover. Aside from certain citrus fruits (which are great… don’t get me wrong), not much is in season, which means that all of the other fruits in the supermarket are (a) more expensive and (b) worse quality. Not a good combination. So what’s a fruit-loving girl to do?!
Here’s the answer: find as many baked goods as you can that use either frozen or canned fruit. I actually really like using frozen fruit in baking because frozen fruit is super easy to keep on hand and works really well in most baking applications. But I had never really given canned fruit much thought. I’m not sure why… I guess anything canned just sounds of lower quality in my head. But really, that’s totally untrue. So when I saw this recipe for a peach cobbler using canned peaches and just a few pantry staples, I was intrigued. And I decided it was time to get over my anti-canned fruit bias.
This peach cobbler was ridiculously great. Like, so good. The canned peaches perform pretty much like frozen peaches – once they’re baked, you really can’t tell they weren’t fresh. They are just lovely and bright, full of juicy goodness but also soft and creamy. And they are covered in a fluffy, sweet, cakey dough. When everything is baked together, the dough gets moistened with the peach juice, and the peaches get warm and gooey so that you end up with a cobbler that is really, really hard to stop eating.
This recipe will pretty much undo your winter blues.
Ingredients
- 3 15-ounce cans of sliced peaches
- 6 tablespoons unsalted butter, melted
- 1 cup of sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
Instructions
- preheat the oven to 350 degrees F.
- Drain the canned peaches and pour them into a 9-inch round cake pan, an 8-inch square pan, or any other baking vessel of a similar size. Pour the melted butter over the peaches.
- In a medium bowl, combine the sugar, flour, and baking powder. Add the milk and mix to combine. Pour this batter over the peaches. it's okay if a few peaches peek through the batter – we're going for a rustic look.
- Bake the cobbler in the oven for about an hour until it is golden on top and a bit crispy at the edges. Serve warm or at room temperature.
Please post your recipes & pictures of made recipes so they can be copied.
Thank you
PJ Keenum
I delicious and easy I made it and it is really good thank you for the recipe
Something wrong. Dough was very runny and stayed unbaked in peaches even half hr extra baking time. Missing something. No vanilla no egg,?
make it so we can put a search for a certain recipe. Instead of having to scroll thru pages and pages to fine something.
I agree #Kay Olsen!
try adding dumplings to your cobbler its yummy Do it the old fashion way
and enjoy
These recipes all look so wonderful. Thanks for the posts.
I LOVE YOUR RECIPES SO GOOD
Love all your recipes
Made this and it was really easy. It is a good tasting cobbler but it does seem to be missing something, maybe some cinnamon and nutmeg or something.
Jack, my recipe calls for cinnamon sugar on the top of the batter but because my husband loves cinnamon, I also sprinkle just cinnamon on the peaches.
My husband loved it and he never brags on my food. I loved it also. Thank you
Nothing but 5 Star reviews, this was the only desert at thanksgiving dinner and it went fast!
I thought it was made with Bisquick????
Can you double recipe and what degree for oven and how long to cook
What type of peaches do you use? Just peach pie filling or peaches in heavy syrup?
W
Ware does he butter go?
We use a similar recipe – same result – 1 cup self rising flour, 1 cup sugar, 1/2 cup milk, set aside
Place one stick of butter in a 9 x 13 pan. Place in oven set at 375. As soon as butter is melted – remove. Pour in milk,flour,sugar mixture. Do not mix, but try to cover dish. Open a large can of sliced peaches. Place peaches on top of batter, then pour liquid on top. Bake at 375 – 40/45 minutes until golden brown. From a 4 H recipe book from 1961.