Two Two Easy Peach Cobbler

Two Two Easy Peach Cobbler starts with peaches and melted butter. Now that's got to be good!I love food. All kinds of food. One of my favorite kinds of food, is down home, southern cooking. Right now, right this very minute, I am sitting on a screened in porch over looking a beautiful lake in Southern VA. And I just saw a hummingbird flit by. It is the perfect way to wind down after my day of water sports and soothe my new sore muscle spots. Don’t you just feel sorry for me? No? Me neither. In fact, I am feeling downright happy, all the way down to my toes. The toes that got squished into ski boots to glide over perfect water. The toes that got sat on so I could get up on a kneeboard for the first time in 25 years. It’s a good life.Two Two Easy Peach Cobbler - Ready to go in the oven! This bakes up into the best cobbler with crispy edges that everyone will fight over!

So I think it is the right time to eat some down home, southern comfort food. I want some good food that doesn’t require much effort. Two, Two Easy Peach Cobbler is just what I need. Because food that is easy and fabulous makes me happy too. And I am on vacation, and happy down to your toes is what it is all about in our family this week. Even though this recipe calls for canned peaches, which I can have any time of year, the fact that it is peach cobbler makes me feel like it is a summer food. Peaches are in season right now, and I am getting ready to make a batch of our favorite homemade ice cream to go with our peach cobbler. Our family fights over the crunchy edges.Two Two Easy Peach Cobbler - The crispy edges are the best part!

You want to come sit on the porch with me and eat cobbler, don’t you? I don’t blame you. But it is not going to happen. I will do you a favor though. I will share this recipe. My hubby raved about this recipe after a friend made it for us. She lives on a farm near us in VA, and her down home, southern cooking is to die for.  She lets me pick up fresh milk whenever we drive by her place on the way to and from the lake. Obviously she likes to cook with fresh ingredients. But with all she has to do on a farm, she doesn’t have much time and needs to get food on the table fast. This recipe is so easy! Two, two easy because it pretty much takes two of everything to make it. Except for one can of peaches. Maybe that can has about two peaches in it. Anyway, it is easy to make and easy to remember because it takes 1 can of peaches, and two of everything else.Two Two Easy Peach Cobbler - This recipe calls for two of everything. So simple, you will want to make it again and again.Make some up today and enjoy a taste of down to your toes happy!Two Two Easy Peach Cobbler - This recipe is easy and oh so good! The crispy edges are the best!

Two Two Easy Peach Cobbler
  • 1 large (29) ounce can sliced peaches - drained
  • 2 sticks or 1 cup of butter - melted
  • 2 cups sugar
  • 2 cups flour
  • 2 cups milk
  • 2 teaspoons baking powder
  1. Preheat oven to 350°.
  2. Pour drained can of peaches into skillet or 9x13 baking dish.
  3. Pour melted butter over the peaches.
  4. Mix sugar, flour, milk and baking powder together to form batter.
  5. Pour batter over peaches and butter.
  6. Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
  7. May take longer in a cast iron skillet.

Sherri MFP headshotsignature-sherriClick on any of these photos for some more down home recipes.

Sweet Brown Sugar Baked Ham has brown sugar glaze in every morsel. This ham is drenched in addicting flavor!TX-Roadhouse-Rolls-7273Sometimes ya just need something easy. This copy cat recipe for Cracker Barrel Cheese and Hash Brown Casserole fits the bill.

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Two Two Easy Peach Cobbler - This recipe calls for two of everything. So simple, you will want to make it again and again.


  1. Oh my- that looks soooo delicious! Craving some right now (too bad I don’t have any peaches on hand or this would be lunch!!)

  2. I just checked and I have all the ingredients to a great after supper peach cobbler. Yeh! Boy will my husband be grateful when he comes home from work today. And I even have a set of iron ware too. I am off to baking!!

    • So glad to hear it Patti! It is going to be a happy night at your house. Those golden, buttery, crispy edges are heavenly!

  3. Debbie Schmidt says:

    Hi Sherri,
    Could it be that the two would mean two SMALLER cans of peaches???
    That would be approximately 32 ounces of peaches as opposed to 29 ounces.
    Just a thought! I like the two idea also and will try two the whole way! ;)
    Thanks for sharing. I had this in the past and who knows where I put it.

    • Hey Debbie! You may need to bake it a little longer with two cans. The extra liquid makes it a little more, well…wet. The consistency was not quite the same. Or maybe just take a big spoonful out of one of the cans and eat ‘em as a teaser! I think it is still good with two cans, but I did find I like the consistency a little better with the 29 ounce can. Glad to reintroduce you to this great recipe! Hope we will see you here again soon!

  4. Laura Allarie says:

    Hello Sherri,

    Do you think fresh, frozen peaches would work for this?

    Thanks (*.*)

    • Mary Kay said when she tried it, they were a bit tart. You might want to let them sit in a little extra sugar before adding the other ingredients. Hope it works for you, Laura!

  5. Sarah Woods says:

    Looks delicious! Any idea about how many fresh peaches it would take to make the equivalent of the large can?

    • Two cups to stay with the two theme! If you use fresh or frozen you may need to add sugar to the peaches. Canned peaches are sweeter due to being in syrup. Hope you enjoy it, Sarah.

  6. What size iron skillet do u use with this recipe? I have a

    • I think mine is a 12″ skillet. If you don’t have a skillet big enough, don’t worry! You can make it in a 9×13. Or maybe this is just the excuse you need for a new skillet? Haha! I swear I am always buying more kitchen gadgets. A new recipe is good enough excuse for me! Hope you enjoy it, Lori!

  7. Whoa! That is A LOT of sugar! I prepare something similar with abut 2/3 less sugar and it is still really sweet, but allows for the tartness of the peaches to be tasted. Also, I use fresh peaches since I happen to live near where the best fresh peaches in the country come from. Man, they are good! I will slice up however many I feel like and go on with the butter, flour, and sugar.

    • I haven’t had it with less sugar, but I do know I like it full strength! Sounds great with the fresh peaches, Jamie!

  8. I just made this, it looks AMAZING!!! I’m going to let it cool and jump in with some ice cream. I can’t wait to try it! If it tastes half as good as it looks, this will be the bomb!!!

  9. How many fresh peaches?

  10. Michelle says:

    Tried out this recipe today, and it came out soaking in butter. I think 2 sticks was way too much.

    • Hmmm…two thoughts. One, make sure you are using real butter. Two, make sure you bake it long enough. If you insert a cake tester or toothpick, it should come out with a few crumbs, but no uncooked batter. You might need to let it bake longer. Or maybe you are not as big a fan of butter as I am! I love they buttery taste. Feel free to cut back if you prefer.

  11. I made this today. I used two cans of peaches, and substituted turbinado sugar for the granulated sugar and added a splash of vanilla. it was WONDERFUL. Thanks for the inspiration!!!

  12. Hi! Thanks for the quick and yummy recipe. I had four huge fresh farmer’s market peaches, this worked out perfectly. I did it with two cups brown sugar vs white and added a tablespoon of ground cinnamon to the peaches and butterm

    • Thank you so much for taking the time to tell me of your success. I made it again for dinner tonight, and it was as good as ever! So glad you like it too!

  13. Should I use self-rising or plain flour?

  14. Have you ever made this using another fruit, like blueberries?

  15. Hello So I have a large black skillet should I double everything or would it be safe to still use the same amounts?

  16. I made this l

  17. Made this last night and we loved it!!! Added a little vanilla and cinnamon to the batter….delicious!! I also had a problem with excess butter. I skimmed off some and baked it a little longer and it turned out great!!

    • So glad to hear it worked for you, Theresa! I bet you will like it even better with less butter next time. I have tested it with one and a half sticks, and had great results as well as the original recipe.

  18. Can I use fresh peaches instead of canned? If so how many? This looks so tastey and I don’t have canned peaches.

    • Yup! Use 2 cups or more to your liking and enjoy! Some readers have preferred less butter, 1 1/2 sticks has worked well. Feel free to experiment and see what you like!

  19. Hi, I followed this recipe to the T and it turned out pRetty good but VERY doughy. Any suggestion for my next go round. I guess I should add a didn’t use a skillet but it was a baking dish. HELP!

    • Hi Krissy. Make sure you drained the peaches and you might want to cut back the butter to 1 1/2 or 1 3/4 sticks. Also, you may have needed to bake a little longer. Hope this helps!

  20. I have a request for peach cobbler for Thanksgiving. I think this is a winner. Thanks for sharing! Any idea what the yeild is on this recipe?

  21. Made this last night. Suggestions: when using cast iron skillet, need to use bigger than 10″–definitely too small. Also, need 2 large cans of fruit. there’s entirely too much bread for only one can of peaches. My kids complained that there were hardly any peaches.

    Will definitely make it again, with the changes.

    • Glad you liked it! We adjust recipes to suit our taste in my home all the time. Best thing about home cooking! Thanks for commenting. Hope we will see you here again!

  22. love this recipe – it tasted great -the only thing is i wish it had more fruit in it
    there was lots of cake
    thanks for sharing this easy peasey recipe :-)

    • Hey Nancy! Glad you liked it. Feel free to add more fruit to suit your taste. That is the best part of home cooking. Thanks for letting me know you enjoyed this recipe.

  23. Any chance that this recipe will work with soy or almond milk?

  24. is the baking powder for if you use plain flour? shouldn’t need it in self rising should I?

  25. I have made this twice with rave results. I use 2 8×8 pans since 1 was for home and 1 to take. Halved enverthing and mixed each pan separately. I used the peach juice for half the milk as well. I used 2 smaller cans of peaches as well but I think I will add a 3rd to split between 2 pans next time as there seems to be
    not as many peaches in the smaller cans.

  26. I made this a week ago as a test run for making it for Thanksgiving at my husband’s cousin’s home. I made it using a cast iron skillet that I’ve had forever! Sherri is right that it does require a much longer cooking time (50 minutes) with the skillet. It turned out amazing, although I probably bake it longer in order to get that brown crispy edge, about 1 hour. It’s in the oven know (today is Thanksgiving 2014) and I’ll let you know how it turns out.

  27. Turned out perfect! I also only used 1 3/4 cup of milk making it to two cups when I drained off the syrup from the canned peaches. The rest of the syrup I drank…tehehe……this second batch turned out so much better than the first by baking it a full hour in a cast iron skillet.

    • I am so glad you liked it Jeanette! This is such an easy versatile recipe. I was anxiously waiting to hear how it came out and I am so glad to hear the good results!

  28. Do you think this will work with the can pie filling?

  29. I just came from the store and gonna try this! I’m new to baking, so we’ll see how this goes. I also don’t have a 9×13 dish but rather a 7×11 glass baking dish. Hopefully it won’t make that much of a difference. Because of the difference in size, should I scale back a tad? I don’t know, but we’ll see how this turns out! Thanks for the recipe!

    • I would try filling the dish to 3/4 full, so there is room for it to rise. For safe measure, put a pan underneath in case it overflows! Enjoy!

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