Two Two Easy Peach Cobbler


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.

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.

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.  Make sure to use a 12 inch cast iron skillet so that the whole cobbler bakes through.  I love my skillet and you can get yours HERE.

Make some up today and enjoy a taste of down to your toes happy!


Two Two Easy Peach Cobbler
 
Ingredients
  • 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
Instructions
  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.

Click on any of these photos for some more down home recipes.

We’re sharing this post with:

Living Well Spending Less

Comments

  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!!)

    • Run out and get you a can a peaches right now! You won’t regret it! Thanks, Clarissa.

      • Did you use salted or unsalted butter?

        • I used salted. Thanks for coming by Esmeralda. Hope you enjoy your cobbler.

        • I never buy or use salted butter. Why do you need extra salt when it is already in everything. It does not change the outcome or taste, choose the healthier option. I also made this using 1/2 the butter and it still turned out perfect.

          • Glad it worked for you Brooke. Thanks for sharing your results.

          • I bake sweet potato pies all the time and found out the hard way the difference in Salted and Unsalted butter. Salted will give you the RISE in your product that Unsalted doesn’t..

          • I didn’t know that, Mon. I always use salted in this recipe. Thanks for taking the time to comment.

  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 small.one

    • 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!

      • Thank you! I was afraid it would overflow, so I placed foil on the lower rack. It was a great treat! Not too sweet, but needed a few more peaches. Making it again this evening but in two smaller pans – one for my grandmother and one for home!

  30. Sherri,
    This looks amazing…just like a good old fashioned peach cobbler! Can’t wait to try it. Thanks for the input everyone. It really gives me a “feel” for how to tweek it to my taste. :) Sherri, Thank you for sharing.

  31. Can I use a glass dish and bake it instead of a skillet? I need to transport this dessert.

  32. Stephanie says:

    What would you substitute for milk? My husband is lactose intolerant and can’t have it, but this looks SO yummy!!!

  33. Amanda bolen says:

    I used a cast iron skillet and it was coming out the sides what should I do different

    • Hi Amanda. I think your skillet is probably smaller than mine. You can bake it in a dutch oven, or a 9 X 13 pan works well. Hope what was left in the pan was still good!

  34. Has anyone tried this with gluten free flour? Thanks.

  35. Sherri, I made this tonight and it was so good! I did sprinkle some cinnamon and sugar on the top. We really enjoyed it. Thanks! Glenda

    • I am so happy to read your comment! You can’t go wrong with cinnamon sugar. I bet that added a nice little crunch to the topping. Thanks, Glenda!

  36. Cindy Perdue says:

    What part of Southern VA do you live in ?

  37. Sherri, growing up in Southern WV and from a large family, my Mom made this often from fruit that she had canned. She would just put the butter in the pan, dump a half gallon of canned fruit, cinnamon and the other ingredients and it was always delicious. I have continued to make it using peaches (canned and fresh) blueberries, blackberries, cherries and apples. Everyone loves this cobbler. Thanks for sharing and bringing back great memories.

  38. Can you use a dutch oven? Has anyone had success?

  39. Have you ever prepared this and stored it in the fridge until ready to bake?

    • It is so easy to make I just throw it together quickly. I have never tried refrigerating and then baking. Sorry, but I am not sure how well that would work. Hope you enjoy it! Wish I could be more help.

  40. I really wanted to make this but my boyfriend is on a kick about eating healthier. So, I was skeptical, but my cousin told me that you can substitute butter for unsweetened apple sauce. I mixed a 1/2 cup of butter and 1/2 cup of applesauce in a bowl and poured it on top of the peaches. Then I also read that one person cut the sugar in half so I did that too. It was so good, but I never have tasted it full strength (I am certainly jealous!) so I don’t know what I am missing.

  41. would a peach pie filling work? I have everything except the canned peaches but I have pie filling lol

    • I have never had it that way, but I think it should be fine. It my make the dough near the fruit a little more “doughy”, but other than that it should be great! If you try it, please let our readers know your results! I would hlove to hear from you, Alyssa.

  42. Kristina says:

    Found this recipe on pinterest yesterday and it looked so easy I made it tonight! It turned out so delicious! Everyone in my family enjoyed it! It was so quick and easy to make! I will definitely keep this recipe around to make again! Next time I think I will add more peaches, or maybe cut the peaches into a smaller size. Thanks for sharing this recipe! So yummy!

    • I am so glad you found us!Thanks for letting me know you like it. It makes me so happy to share recipes that get families around the table together.

  43. I had 3 or 5 cans of peaches that were just there in my pantry. I always wanted to something with them. I found this recipe easy, so I made it tonight. Everyone who tried Peaches Cobbler, like it. I also added a few extra ingredient. I added 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1 tablespoon of vanilla. Thanks

  44. I made this peach cobbler it was so delicious and it was recommended that anyone that loves peaches try this recipe. You will not regret it.

  45. Hey Ive had mine in the oven for over an hour and its still not getting crispy. It still looks really doughy. What could I have done wrong?

  46. Hi Sherri!! I discovered your site today and found this great recipe. I, luckily, had all of the ingredients and made it this afternoon. I stuck with your original recipe and I was really glad I did because both my husband and I LOVED this great dessert!! I know I will be making this a lot. It was wonderful!! Btw, I’m the baby of my family too!! Thanks again for a GREAT recipe!!

    • Isn’t being the baby of the family the best? I am so spoiled, and I admit it! So glad to hear you and your hubby loved it!

  47. I was wondering if the cobbler stuck to the skillet? I seem to have a little trouble with things sticking..

    • Sherri says:

      As long as your skillet is well seasoned, you shouldn’t have a problem. Hope it goes well for you, Karen!

      • The skillet is new and came seasoned. I am going to make it tomorrow for Mother’s Day. I also am the baby girl with 2 brothers. I am honestly spoiled rotten. Thanks for the recipe.

  48. I used to make this all the time when I was younger and thinner. Sometimes during the winter my husband, kids, and I would have a ‘picnic’ in front of the fireplace with fried chicken, potato salad, tomatoes and cukes, and the peach cobbler recipe. Love this. very old recipe. My recipe came from a firemen’s cookbook. Thanks for posting. I pinned this!

    • Thanks for pinning Vicky! That sounds like a great family dinner. Now you went and made me hungry!!!

  49. Christal says:

    Looks like I found the perfect Mother’s Day dessert! Thanks! :)

  50. I’ve used salted butter in recipes for 30 years. Even when it calls for unsalted. Unsalted butter is flat tasting. Bland

    • Me too Missy. I used to do the whole unsalted butter thing, but I found it wasn’t a big enough difference in most recipes for me to bother with it. I use unsalted in this and love it.

  51. can I make this with almond milk?

    • I haven’t tried it, Malisa, but I don’t see why not. Hope it goes well. Let us know. I am sure other readers will be interested in your results!

      • Ok so I made this yesterday…I followed the directions except I used coconut almond milk and a little less then 2 sticks of butter. I cooked it over an hour and it still never got brown on the top, doesn’t taste good either the crust was dense and so I just dumped that batch. I Will try this recipe one more time with regular milk…

        • Bummer! I guess the Almond Milk doesn’t have the same reaction as milk. Your next batch should turn out great with the regular milk.Thanks for letting me know so other readers will know this substitution doesn’t work as well. You are wonderful.

        • Ok so after making it both ways and the second batch turning out bad I found out what might be my problem….my baking powder is expired (which i didn’t know beforehand) …I’m guessing that is my problem so after I purchase new baking powder I’m going to give this recipe another shot! And so almond milk still may work!

          • I just love the play by play, Malisa! I am dying for you to taste a perfect batch of cobbler. Thanks for sticking with it!!!

  52. This looks like the cobbler I had as a kid – I hope I actually get around to making it! (Full sugar and butter lol) My kids are weird creatures, they won’t touch things like this so there will be great temptation to eat it all by myself lol Thanks for posting it (saw it on pinterest)

    • I bet this is the very recipe, Bobbie! I can eat a pan by myself. I shouldn’t be bragging. But I can. Thanks for commenting!

  53. Hi Sherri,
    What kind of crust does this cobbler end up with: the cake-like type or the crunchy type? My husband is very particular. However, in MY mind, this looks wonderful. lol I like both the cake-like and the crunchy…..especially if it involves lots of butter. lol

  54. This is on the oven now,can’t wait to try it! I will post the results.
    Thank you :)

  55. can’t wait to make this, i made a great one years ago, but have never been able to remember how i did it! i’m wondering how you clean your skillet afterwards, i’m always concerned about ruining mine with sticky foods. thanks

    • I use kosher salt and a little warm water to make a paste and scrub away. It works perfectly for me every time. I set it out to dry completely before storing so no rust. I love my skillet! Enjoy your cobbler!

  56. Hello! This looks fantastic!
    Do you heat the skillet before putting the cobbler in, or just pour it all in and stick it in the oven?
    I’m used to using our cast iron for things like baked pancakes or eggs or cornbread, so it doesn’t “feel” right to not pre-heat it…

  57. I just made this in a glass square baking dish, not sure what size but I used 1 large can of peaches and 2 small cans of peach pie filling, followed the directions except I used 1 cup milk and 1 cup juice from the canned peaches instead of 2 cups milk. I also added some cinnamon. My crust turned out perfect and brown, Its just a tad too runny for my liking, maybe because its still warm. I have a picture of it but can’t post it here. Really yummy and easy.

    • Glad you like it KY! Thanks so much for commenting. The changes you made to the recipe most likely affected the texture, but it sounds like it came out really yummy. I love how versatile and easy this recipe is.

  58. Thank you for the recipe. Fast and easy desert for hubby and the kids.

  59. Heather says:

    Just thought I would let you know that I made this today, and it is delicious

    • Hi Heather! Thank you so much for letting me know. I am so glad it worked for you. It makes me so happy to read your comment!

  60. Usually I hate when people want to tweak and then ask the author how it would turn out, but I’m going to do it real quick lol. Even growing up, my Mom always used Country Crock in recipes, especially in cobbler. Any reason that wouldn’t work for this? I love the creaminess it gives! My mom makes one that uses canned (or fresh peaches she has blanched with a simple syrup and frozen), a cake mix, Country Crock, cinnamon and brown sugar, but this seems just as easy! Btw, I LOVE LOVE LOVE pineapple upside down cake in an iron skillet too. When I first heard of that, I thought it was weird, those are for cornbread lol. But after some research I found “back in tha’ day,” that was common practice, which made sense to me afterward!

    • Hi Erin!
      I love cooking in my cast iron skillet. It is great for sweet and savory. It especially makes terrific crisp edges. I think Country Crock will work fine. Especially if it is a flavor you love. Enjoy your cobbler! – Sherri

  61. Patricia Page says:

    I made this once before and loved it!!!! My skillet is smaller so I’ll make a half-batch this time. Also, the butter was too-too much for my liking (and I LOVE butter) so I’ll decrease that by more than half. But this is definitely a keeper!!!

  62. Bob Lorance says:

    This turned out nicely. Next time I am adding one more can of peaches. I used two 15 ounce cans of Free Stone peaches and it just didn’t have enough peaches. I still tasted great!!

Speak Your Mind

*