Peach Cobbler Recipe

Peach Cobbler Recipe made with canned peaches is an easy old fashioned recipe that is juicy and delicious.

This is adapted from Mama's old recipe containing her home canned peaches. She never called this "cobbler", it was always a pie.

Mama cooked pies and puddings in a deep porcelain pan. When they were done she removed them from the oven and sprinkled the tops with sugar while they were hot.

This gave her pies a delicious, crunchy crust that became her "signature" at family gatherings and church suppers.

That was the way she made blackberry and huckleberry pies. And apple pies. Simple!

Those where the good ole days!

The second Peach Cobbler Recipe is made with fresh peaches, came from a local peach grower many years ago.

Peach Cobbler Recipe

2 cans (29 oz. each) unsweetened* canned peaches, drained (reserve juice)

1 1/2 sticks butter

1/3 cup sugar

1 1/2 cups sifted self-rising flour

1 tablespoon granulated sugar to sprinkle on top

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 whipped cream.

Serve hot or cold. Delicious topped with ice cream or 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.

Fresh Peach Cobbler Recipe

4 cups fresh peaches, peeled and sliced

2 teaspoons lemon juice

3/4 cup light brown sugar

1/4 cup all purpose flour

4 tablespoons butter

2 9" unbaked pie crusts

1 tablespoon white sugar

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.

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