Peach Cobbler Recipe

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

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 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.

Set aside.

Melt the butter in a saucepan on low heat.

Stir in the sugar.

Add 1 cup of the reserved peach juice and stir it just until the sugar has dissolved.

Remove 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.

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 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.

Toss lightly.

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.

Related Pages

Cherry Cobbler Recipe


Old Fashioned Blackberry Cobbler

Pear Cobbler Recipe

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