I love food. All kinds of food. One of my favorite kinds of food, is down-home, southern cooking. This two-two easy peach cobbler is as simple to make as it is good. And it doesn’t even have to be the peach season.
We first published this recipe in July of 2015 and I just have to bring it out again. It is awesome for dutch cooking when you go camping this summer. Like Ah-mazing! But at home, my favorite is the cast iron skillet. Seriously good stuff.
Do you know what is completely awesome about this recipe? It is super versatile. Add cinnamon, nuts, serve it with ice cream, and it is all good. Do you have fresh peaches? That works, too.
Amazing Peach Cobbler Recipe Your Grandkids Would Love
Little Known Facts About Peach Cobbler
As the name implies, it requires two of everything (except peach) to prepare it.
Peach Cobbler is a dessert consisting of canned peach (or less commonly fresh peach fruit) filling, poured into a large baking dish and covered with a batter, before being baked. Some of the recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. It is part of the cuisine of the United Kingdom and the United States, and should not be confused with a crumble.
As seen here, the general cobbler recipe originated in the British American colonies. English settlers could not make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter, or dumplings, fitted together.
The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning wooden bowl. The term may be due to the topping having the visual appearance of a cobbled stone pathway rather than smooth paving.
Here Is What You Will Need
- 1 Large 29 ounce can of sliced peaches – drained
- 2 sticks or one cup of butter – melted
- 2 cups sugar
- 2 cups flour
- 2 cups milk
- 2 teaspoons baking powder
Step 1: Preheat oven to 350°.
Before anything else, preheat the oven to 350 degrees Fahrenheit. This is the temperature that allows for browning and ensures it gets all the glorious flavors.
Step 2: Pour drained can of peaches into the skillet or 9×13 baking dish.
Be sure to drain the peaches, if you are using canned peaches. It might also interest you to know that canned peaches are safe to use.
A study published in the Journal of the Science of Food and Agriculture finds that canned peaches (yes, from the grocery store canned aisle) are as loaded with nutrients as fresh peaches. … In addition, canned had comparable levels of vitamin E and a lot more folate than fresh. You can learn more here.
Step 3: Pour melted butter over the peaches.
Slice butter into pieces and add to a 9×13 inch baking dish. To allow the butter to melt, you can place it in the oven while it preheats. Once melted, remove the pan from the oven.
Step 4: Mix sugar, flour, milk, salt, and baking powder together to form the batter.
In a large bowl mix, the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer. This forms the batter.
Step 5: Spoon peaches over the batter.
Use a spoon to place the canned peaches (or fresh peaches and juice) over the batter. Sprinkle cinnamon generously over the top if you wish.
Step 6: Bake for 30 to 45 minutes until the top is golden brown and the edges are crispy.
Bake at 350 degrees Fahrenheit for thirty to forty-five minutes until the edges become crispy and the top turns golden brown.
Step 7: May take longer in a cast-iron skillet.
If you are using a cast-iron skillet, you should know that this may take longer than 40 minutes.
Step 8: Serve
You may decide to serve it warm or cold. Either way, it is delicious.
The Recipe – Simple And So Delicious
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
- Preheat oven to 350°.
- Pour drained can of peaches into skillet or 9x13 baking dish.
- Pour melted butter over the peaches.
- Mix sugar, flour, milk and baking powder together to form batter.
- Pour batter over peaches and butter.
- Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
- May take longer in a cast iron skillet.
Check Out The Video For This Recipe
Other Variations Of Cobbler Recipe
1. Grunt
Grunt is typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking.
2. Apple Pan Dowdy
Apple Pan Dowdy is another variation of the cobbler recipe. It is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. This originated in North America.
3. Betty
Betty is also known as Brown Betties. It is made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.
Nutrition Facts (Per 100g)
These facts were provided by the United States Department Of Agriculture (USDA)
- Calories 65
- Total Fat 0 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Potassium 54 mg
- Sodium 7 mg
- Total Carbohydrate 18 g
- Dietary Fiber 0.7 g
- Sugar 11g
- Protein 0.3 g
Peaches Go Well With…
To your peach cobbler recipe, you can include any of the following. It goes well with these.
- Herbs & Spices: allspice, cinnamon, cloves, vanilla, nutmeg, mint, basil, ginger, honey, tarragon, rosemary, and lemongrass.
- Produce: berries, lemon, arugula, tomato, fennel, endive, grapes, lime, greens, other stone fruits like nectarines, apricots, cherries, plums.
- Dairy & Other: kefir, buttermilk, butter, bourbon, brandy, butter, cream, ice cream, mascarpone cheese, vinegar, wine, sugar, and yogurt.
- Savory: pistachios, almonds, hazelnuts, walnuts, pecans, pork, pesto, prosciutto, and poultry.
Storing Peach Cobbler
The leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.
You can also freeze baked cobbler once it has cooled, however, the topping may become soggy once defrosted. To freeze unbaked cobbler, prepare fruit and topping in an oven-safe baking dish. Cover and freeze for up to 3 months. You can bake the frozen cobbler in the oven at 350 F for 20 minutes longer than the recipe directs
Substitute For Baking Powder Used In Peach Cobbler
If you do not have the cream of tartar on hand and your recipe has an acidic ingredient present, then you can substitute the baking soda for baking powder. In place of baking powder, you can use baking soda. Use 1/4 the amount of baking soda than the amount of baking powder called for in the recipe.
How To Peel Fresh Recipe
If you are using freshly plucked peach, you can leave the skin on the peaches for Cobbler. Since the skins on the sliced peaches will soften during baking, they’ll be very tender in the final dish. But if you’d rather not have them in your cobbler or other peach recipes, it’s perfectly OK to peel the peaches first.
To peel the skin, place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it into a bowl filled with ice and water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin.
Interested In Learning More!
What else is there to love about this recipe? Our family fights over the crunchy edges. We like a little butter overload. Those crunch edges are pure heaven and a perfect foil to the tender interior.
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. 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. 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.
Grab your skillet and get baking this perfect southern cooking favorite. Even though the recipe is super easy, you can print it out below and make it as often as you like. Fairy grandmothers will love sharing this recipe with their grandkids because the kids can handle this. It is a perfect recipe for having little ones join you in the kitchen.
For More Easy Homemade Recipes Like This, Check These Other Posts We Have For You:
- Paula Deans Oooey Gooey Butter Cake
- Roasted Chickpeas Recipe
- Monkey Butter Recipe
- Soy Sauce And Brown Sugar Salmon Marinade Recipe
- Strawberry Filled Angel Food Cake Recipe
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.
Just watch out for Brooke up there! She is the unofficial Salt Police!
Haha! Nancy B. You are funny. I don’t mind that people make the recipe to suit their taste. I like a little salty sweet, but that i just me.
Thank you, I am so glad you liked it!
I made it. Follow the recipe and you’ll thank yourself over and over for making this most delicious peach cobbler in the world! I can’t say enough about it. (I used a little less sugar.) Sprinkled a little cinnamon and nutmeg over the peaches and added a little vanilla extract to the wet batter. That made the recipe my own. It was fantastic, everyone loved it!
Lisa, we are so glad that you liked it. We make this A LOT!!!
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!
Hey Sherri! Want to try your recipe. Did you use regular or self rising flower?
Regular flour Wil. Easy peasy!
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!
I use 2 lg cans of peaches but only use the liquid from one of them…it is perfect YUM!
OOPS…sorry…I forgot to say, that I use the juice from 1 can for part of the milk and I use canned milk…really delicious
Bet that added some great flavor!
So glad you like it JudyB! It’s fun to hear about everybodies tweaks to personalize the recipe. This is a versatile one!
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!
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.
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!
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!
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!!!
Hi Rosie. I hope you loved it. I am making it again tonight, can’t wait!
How many fresh peaches?
I would guess two cups. Enjoy!
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.
Hey did you remember the baking powder? That is what happened to me the 1st time I made it. Just so used to using SR flour! When I made it the 2nd time as the ingredients listed it came out just as expected – perfect. Just like the picture up above! Sometimes it’s those little operator errors that get us. 🙂
I hope that solves the problem for Michelle. Thanks for thinking of that Mrs. Brenda!
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!!!
So glad you liked it, Faith! Thank you for taking the time to share your success with us.
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!
Should I use self-rising or plain flour?
Plain flour will do the trick, Melanie. Enjoy your cobbler!
Have you ever made this using another fruit, like blueberries?
I have not, but Mary Kay, who gave me the recipe has. She says any fruit can be used.
Hello So I have a large black skillet should I double everything or would it be safe to still use the same amounts?
I did a single batch in mine, Diane. Enjoy!
I made this l
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.
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!
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!
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?
I would guess 8-10. Hope you have a great Thanksgiving!
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!
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.
Any chance that this recipe will work with soy or almond milk?
I don’t see why it wouldn’t. Give it a try and let us know, Ellen!
is the baking powder for if you use plain flour? shouldn’t need it in self rising should I?
I have never used self rising flour, but that sure makes sense to me! Enjoy your cobbler.
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.
I am so excited to hear that you like it, Glenda! Great idea to split in half. Thanks for sharing your results.
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.
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!
Do you think this will work with the can pie filling?
I think it will work Alethea. I don’t see why not. Enjoy and let me know!
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!
So glad it worked for you, Chikeia! Thanks for commenting. It was great to hear that.
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.
Enjoy, Donna! So pleasant to hear from you!
Sherri,
Made it today and took it to a family gathering to celebrate the New Year…EVERYONE LOVED IT!
I am so excited you came back to tell me! This made my day! What a great start to the New Year!
Can I use a glass dish and bake it instead of a skillet? I need to transport this dessert.
Yes, Kristin. It will work really well in a 9×13. Enjoy!
What would you substitute for milk? My husband is lactose intolerant and can’t have it, but this looks SO yummy!!!
Almond or Soy milk might work well. Hope that helps, Stephanie!
Lactaid milk works great in baking and for drinking.
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!
Has anyone tried this with gluten free flour? Thanks.
Not that I know of, Lynda. If you do, will you let us know how it turned out?
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!
What part of Southern VA do you live in ?
When I wrote this I was at Smith Mountain Lake in Southern Va on vacation. Are you from Va?
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.
Thanks Jo for sharing that! I love how adaptable and easy this recipe is. So glad to hear from you!
Can you use a dutch oven? Has anyone had success?
This is perfect in a Dutch oven! We have done it that way for camping and it is terrific. Enjoy.
Sherri I have a 10″ dutch oven I want to try this in will that be big enough?
I think the height of a dutch oven will make up for the width. You should end up with a terrific cobbler! Hope you enjoy it!
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.
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.
I am thrilled that your healthy substitutions worked so well! Thanks for sharing your success.
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.
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.
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
So nice to hear from you Farah! I am thrilled to know it was a hit with your crowd!
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.
Thanks, Pat! You made my day.
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?
What size dish are you baking it in? It may be too small.
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!
I was wondering if the cobbler stuck to the skillet? I seem to have a little trouble with things sticking..
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.
You are so welcome Karen! Hope you had a wonderful Mother’s Day!
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!!!
Looks like I found the perfect Mother’s Day dessert! Thanks! 🙂
Have a wonderful Mother’s Day!!! So glad this recipe will be part of it.
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.
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!!!
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!
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
This is more cake like. I hope you like it, Char.
This is on the oven now,can’t wait to try it! I will post the results.
Thank you 🙂
Fingers crossed!
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!
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…
No preheating Laura! It is just so easy! Enjoy your skillet! I love mine so much.
Awesome, thanks! 🙂
I do love our cast iron-ware. I don’t know how I’d cook without it!!
Me too! Enjoy your cobbler.
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.
Thank you for the recipe. Fast and easy desert for hubby and the kids.
I am so glad you liked it, Gabby! Thanks for taking the time to leave such a nice comment.
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!
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
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!!!
So glad you like it Patricia. Thanks for your kind comment.
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!!
Thanks Bob! So glad you liked it!
Did you use all purpose or self rising? And if you used all purpose is that why you also added the baking powder?
Thanks
I used all purpose and that is why you need the baking powder. Enjoy!
I am reading this at 12:30 am in Ontario Canada. The weather has been very mind this week and the forecast calls for rain ALLLL day tomorrow- opps I guess that would be today. I am taking my frozen peaches out of the freezer and making this little bit of summer for our dinner tomorrow. We deserve the hope of a warm and sunny summer right about now! LOLOL
We promise that you won’t be disappointed!
Made this tonight. I did add some cinnamon,ginger,nutmeg and brown sugar to the batter,along with dusting some directly over the peach/butter mixture. Totally awesome!
Awesome, Donna! We are so happy to hear you liked it. I am so happy you took the time to share your success with your cobbler.
I just can’t wait to bake this! It looks delicious. Greetings from Mexico!
Hi Adriana! I mean Hola! So glad you have visited us and enjoy your cobbler:)
This looks delicious! I’ll be making this for Easter this Sunday, but I’m a bit nervous since pies aren’t really my forte and have never even attempted a cobbler before. If all goes well I have plans to use this for a blueberries and cream cobbler once the whether starts warming up here 🙂
I hope your Easter was a success!
I made the peach cobbler tonite. I followed the recipe exactly except I added sweetened fresh blackberries. It was wonderful!!! Very rich with all the butter so a small piece goes a long way!! Delicious!!!!
Oh my word! Adding fresh blackberries sounds delicious!
I just made this and it didn’t turn out well at all.
So sorry to hear that. We’ve had plenty of positive comments about it. Sometimes it might just be that everyone has different tastes!
I am so happy you made this to fit a 12″ cast iron skillet! So many times recipes are for a smaller cast iron skillet and makes everything too thin and cook too quickly. We use the one cup, one stick, etc., cobbler recipe in a metal pan all the time, but miss the crunch from a cast iron bake. Silly of me not to think of doubling it. I just want to follow someone’s directions and not think about making one and a half or two times the recipe. Thank you so much.
It’s one of our favorites recipes! So glad you liked it Mary!