Prep 10 mins
Cook 1 hr
This cobbler is so very simple, and so very delicious. I am writing this recipe with peaches, however you can use any variety of canned fruit. Hope you enjoy.
- 1⁄2 cup butter
- 1 cup self-rising flour
- 1 cup white sugar
- 1 cup milk
- 1 (20 ounce) can canned peaches, with fruit and juice divided
- Preheat oven to 350 degrees, put stick of butter in 9x13" pan and melt in oven.
- Mix flour, sugar, and milk.
- When your butter is melted pour your mixture into pan directly on top of butter.
- Place peach/fruit slices into pan on top of cobbler.
- Pour syrup over top of cobbler and bake for approximately 1 hours till crust is brown and edges are bubbley.
- Serve hot with ice cream if you wish.
- I put 8-10 on the servings it depends on the size of the servings.
Last summer, I had this recipe written out on a post-it note and stuck to the interior of one of my kitchen cabinets for easy access for the whole season... It's incredibly easy and fast, though I found our tastes required a few changes to the amounts. I'm giving a 4 star review because although this is my "go to" fast fruit recipe, I no longer make it as written. Changes that work for us: this is kind of a big one, but the batter amount doesn't quite work for a 9x13 pan for me. Other "easy cobbler" recipes on RZ use the same amount for a (very full) 9x9 pan; I found that making 1 1/2 times the recipe filled the 9x13. With the added batter, the melted butter amount is okay, though still maybe a bit much for us; without more batter, it was noticeably greasy. I do tend to use fresh fruit instead of canned, when it's available. I also cut back on sugar by 1/4 cup unless using very tart fruit, in which case I mix that reserved 1/4 cup in with the chopped fruit. I also like to put a splash of extract (vanilla, almond, orange or lemon) in the batter for some depth. I also had problems with sogginess the first time I did use canned fruit and added the syrup to the top of the batter. Overall, though, it's a fine starter recipe for a fast dessert, and once you get the amounts fine-tuned for your family's tastes, it's a keeper.
I've made this recipe for years...but used baking mix instead of the self-rising flour. I melt the butter right in the pan, then mix in the sugar, baking mix, and then the milk. It is delicious, especially warm with vanilla ice cream or whipped topping. Try fresh strawberries, too -- almost as good as strawberry shortcake. I've used peaches, pineapple bits, cherries, strawberries, blackberries, etc. It's all good. Thanks, Bradshaw Brood for posting it!
I only had a 16 oz. can of peaches but the recipe came out fine, I added a touch of cinnamon snd served with ice cream while still a little warm. Thanks for posting a keeper Bradshaw Brood. Made for PAC Spring 2010.