Peach Cobbler Recipe made with canned peaches is an easy old fashioned recipe that is juicy and delicious.
Adapted from Mama's old recipe containing home canned peaches. She never called it "cobbler", it was pie.
Mama cooked pies and puddings in a deep porcelain pan.
When her fruit pies were done she removed them from the oven and sprinkled on white sugar while they were hot.
This gave her pies a delicious, crunchy crust that became her "signature" at family and church gatherings
Drain juice from peaches and set aside. Place drained peaches into a "9 x 11" oblong baking pan or 9" deep dish pie pan. Set aside.
Melt butter in a saucepan on low heat. Stir in the sugar.
Add 1 cup reserved peach juice and stir just until sugar is dissolved. Remove from heat.
Fold in the flour a little at a time and mix until all lumps are gone. Batter will look like pancake mix.
Pour 1/2 cup of the reserved peach juice over peaches in pan and stir to mix in juice evenly.
Pour batter over peaches and juice in baking pan. Do not stir.
Place pan in a preheated oven 350F. and bake 60-70 minutes until top is golden browned and tests done**
Carefully remove from the oven and sprinkle one tablespoon of sugar evenly over the top of the crust.
Cool 30-40 minutes before serving. This is because the juice will be very hot. It also allows the juice to set up a little before eating.
Serve hot or cold. Delicious topped with ice cream or Homemade Whipped Cream.
*Peaches packed without added sugar. In some areas it is hard to find canned peaches with "no sugar added". Or the ones you do find are in small cans making them more expensive.
If you prefer, use canned peaches packed in heavy syrup and eliminate the 1/3 cup sugar in the above recipe.
Your cobbler will taste a littler sweeter. Some folks like that extra sweetness.
**To test, lift up a little crust with a fork.
Make homemade pie crusts or use frozen ones. Place first crust into the bottom of a 9" pie pan.
Slice peaches into a mixing bowl and toss with the lemon juice. This helps to retain the color of the peaches.
Sprinkle on brown sugar and flour. Toss lightly.
Spoon mixture into pie crust. Dot top with the butter. Place second crust on top. Seal edges of crust together with the tines of a fork or your finger.
Bake in a preheated oven 400 F. for 15 minutes. Reduce heat to 350 and bake 35-40 minutes until crust is done and golden brown.
Remove from oven. Sprinkle the tablespoon of white granulated sugar on top (Mama's method). Cool on a rack.
TIP: Check on pie about 15 minutes before it is done. If the edges of the
crust are browning faster than the center of the crust, cover the edges
with stripes of aluminum foil.