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Serving spoon sticking out of baked old-fashioned peach cobbler.
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4.50 from 10 votes

Old-Fashioned Peach Cobbler

A buttery crust and juicy peaches combine to create this mouthwateringly easy old-fashioned peach cobbler - a traditional Deep South dessert.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cobbler, peach
Servings: 6
Calories: 390kcal

Equipment

  • 1 8x8 ceramic baking dish https://amzn.to/45cC6Gb
  • Mixing bowls https://amzn.to/3ZFdTaf
  • 1 Whisk https://amzn.to/3RGHJJp

Ingredients

  • 1 29-ounce can peaches in light syrup drained
  • 1 cup milk
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 stick butter
  • 1-2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 350℉.
  • Melt the stick of butter in an 8x8 baking dish (I just stick it in the oven while it is preheating).
    1 stick butter
  • Drain peaches and set them aside.
    1 29-ounce can peaches in light syrup
  • Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again.
    1 cup self-rising flour, 1 cup sugar, 1-2 teaspoons ground cinnamon, 1 cup milk
  • After the butter is melted, take the dish out of the oven and pour the batter on top of the butter, but DON'T STIR.
  • Use a big spoon to set your peach slices down all over the top of the cobbler dough, but once again, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
  • If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
  • Bake for 45 to 55 minutes or until it's set in the center and golden brown on top.
  • Let it cool and thicken for about 30 minutes before serving with vanilla ice cream if you like.

Video

Notes

  • If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with 1/4 cup of sugar and a squeeze of lemon juice, until they’ve softened and the juices have been extracted (about 5 minutes). You can leave the skin on or peel your fresh peaches too!
  • You can also use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
  • I love adding a pinch of nutmeg to the dry ingredients for some extra flavor. You could also use a combination of granulated and brown sugar.

Nutrition

Calories: 390kcal