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 the juice from the peaches and set it aside.
Place the drained peaches
into a "9 x 11" oblong baking pan or 9" deep dish pie pan.
Melt the butter in a saucepan on low heat.
Stir in the sugar.
cup of the reserved peach juice and stir it just until the sugar has dissolved.
from the heat.
Fold in the flour a little at a time and mix until all the lumps are gone.
The batter will look like a pancake mix.
Pour 1/2 cup of the reserved peach juice over the peaches in the pan and stir to mix the juice in evenly.
Pour the batter over the peaches and the juice in the baking pan.
Do not stir.
Place the pan in a preheated oven 350F. and bake 60-70 minutes until top is golden browned and tests done**
Carefully remove the pan from the oven and sprinkle one tablespoon of sugar evenly over the top of the crust.
Cool for 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 it.
Serve hot or cold.
It is 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 Peach Cobbler Recipe.
Your cobbler will taste a littler sweeter.
Some folks like that extra sweetness.
**To test, lift up a little of the crust with a fork.
Make homemade pie crusts or use frozen ones.
Place the first crust into the bottom of a 9" pie pan.
Slice the peaches into a mixing bowl and toss them with the lemon juice.
This helps to retain the color of the peaches.
Sprinkle on the brown sugar and the flour.
Spoon mixture into a pie crust. Dot the top with butter.
Place the second crust on top.
Seal the edges of the crust together with the tines of a
fork or your finger.
Bake in a preheated oven 400 F. for 15 minutes.
Reduce the heat to 350F. and bake 35-40 minutes until crust is done and golden brown.
Remove from the oven.
Sprinkle the tablespoon of white granulated sugar on top (Mama's method).
Cool on a rack.
TIP: Check on the 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.