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peach cobbler

Easy Peach Cobbler

This easy peach cobbler is a dump and go recipe, perfect because you can keep the ingredients on hand for a quick dessert.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings

Ingredients

  • 1 cup self-rising flour (see Note for substitution)
  • 3/4 cup granulated sugar (plus 2 additional Tablespoons for topping)
  • 1/2 cup butter, divided (and melted separately)
  • 1 (29 ounce) can sliced peaches in heavy syrup, undrained

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium-size mixing bowl coarsely mix the flour, 3/4 cup of the sugar, and 1/4 cup melted butter together. You can add a dash of cinnamon here if you want too.
  3. Sprinkle about one-third of the flour mixture on the bottom of an 9x9 baking dish. The flour mixture will slightly mix with the syrup of the peaches while baking and thicken it up a bit.

  4. Add the peaches with their juice to the dish. If you like your cobbler on the dry side don't add all of the liquid.

  5. Sprinkle the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar. Drizzle with the remaining 1/4 cup of melted butter.There will be a lot of liquid and it will look wet. Don't worry, the flour mixture will soak up the liquid.
  6. Bake for 40-45 minutes or until the top is golden brown and bubbly. Let cobbler sit for at least 5 minutes before serving.
  7. Serve with a scoop of vanilla ice cream.
  8. This can easily be doubled in a 9x13 baking dish.

Recipe Notes

Self-Rising Flour Substitute: If you don't keep self-rising flour on hand, make your own.
For every 1 cup of self-rising flour needed mix together: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

Want to use fresh peaches? You will need 1 3/4 pounds of peaches which around 5-6 medium peaches sliced. When using fresh peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate them for 2 to 3 hours before using and they will make their own syrup.