Peach Cobbler

"A wonderfully simple cobbler that makes it's own crust! What could be easier. Great straight from the oven, topped with ice cream."
photo by michelles3boys photo by michelles3boys
photo by michelles3boys
Ready In:




  • Melt margarine in a 2-quart baking dish.
  • Sift dry ingredients.
  • Add milk.
  • Pour this mixture over margarine.
  • Do not stir.
  • Place peaches and syrup on top of this.
  • Bake in 350 degree oven until brown.
  • About 40 minutes.

Questions & Replies

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  1. This was the only cobbler my mom made when we were growing up. My brother and I still make it. I've use canned, frozen, and fresh peaches. I add peach nectar like the other writer if there's not enough juice or syrup. Recently, my husband bought 4 cans of blueberry pie filling. To this day,I'm not sure why, I don't use canned fillings. So I tried using this cobbler recipe with the pie filling. It worked well on the second attempt, I had to add a little juice (or I guess you could use water) to thin the filling a little for the "cobbler" effect to work.
  2. Someone like me from penticton bc. Canada like these
  3. I made this tonight using a 9x13 pan and making 1.5 times the recipe. Instead of dumping the peach juice on top of the batter, I arranged the peaches first and then spread the juice over. It seemed that there was going to be a lot of liquid so I held some of the juice back. Turned out great.
  4. I have made this cobbler for years! It's easy and I always have the ingredients on hand. Excellent with vanilla ice cream. It's a family favorite and I'm sure will be passed down the line!
  5. I drained the peaches, cooked it for an hour, and it was still soupy and the dough watery and raw. Peach part tasted ok. Glad I drained the peaches or it would have been worse.


I'm originally from South Carolina and currently live in The Netherlands. *- *- *- *- *- *- *- *- *- *- *- * To anyone who has reviewed one of my recipes, I really enjoyed reading what you thought... and if you liked the recipe, that's even better. Thanks.
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