Peach Cobbler

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional
Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.


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4.5 1713
I agree, too much sugar.  1/2 the amount is enough.<div><br /></div> item not reviewed by moderator and published
Love this recipe but eventually made a few changes. Only use half of the butter and half of the sugar. Still tastes delicious !! item not reviewed by moderator and published
Although this isn't really a "cobbler," I thought it was absolutely delicious. The cobbler part is more like a spongy pound cake, and the juices really moisten it and bring all the flavors together. item not reviewed by moderator and published
I've made this recipe about 20 times and we all really enjoy it. That's saying a lot for me since I'm pretty particular. We've played with the sugar amount a bit and half'ed it and then put even less in and my husband who is a sugar addict actually liked it better with less than half the sugar. I do recommend simmering the fruit for a while longer to let it thicken up. When I used to only let it simmer for 10 minutes like it says it was too runny and actually made the finished cobbler soggy. ick. But, I love the recipe and will continue to make it with all different types of fruit. Enjoy. item not reviewed by moderator and published
I was very disappointed to much flour one cup would have been enough. to much crust. item not reviewed by moderator and published
Really annoyed that I wasted all those peaches. And my time. Inedible. Too much sugar, too much cobbler and not enough peaches. This recipe is also far to finicky. Use more peaches (2x), same amount of sugar and just put them on the bottom. THEN spoon the cobbler on top. Of course use a bigger dish. Or you know, just find a different recipe. item not reviewed by moderator and published
This recipe is delicious! Amazing to use fresh local peaches. I never change a thing when I make this recipe. Note: When I don't have self rising flour on hand, I use all purpose with an addition of baking powder and salt. Crowd pleaser! item not reviewed by moderator and published
Perfect,delicious! item not reviewed by moderator and published
Delicious! There is no way anyone can give this recipe one star UNLESS they did not follow the directions. Self rising flour is the way to go, and you do not stir the peaches in with the butter or the flour. I have made this time and time again and it always come out great. item not reviewed by moderator and published
Just so everyone is clear it is not the recipes fault you don't know the difference between self-rise and all purpose flour. The recipe is great as long as you follow the directions. item not reviewed by moderator and published
You probally packed your flour i usally will whip my flour up with a wisk before i measure it you really do not want to pack it down just scoop level dump. item not reviewed by moderator and published
I've made this cobbler several times and it's worked perfectly. And you're supposed to put it together in the order Paula states. As she said in the video (which I cannot find anymore), the magic in the recipe is that the weight of the peaches makes them sink, and the ingredients in the flour makes it rise. item not reviewed by moderator and published

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Peach Cobbler

Recipe courtesy of Patrick and Gina Neely