Yield: 8 servings
Peach Cobbler
An old fashioned peach cobbler.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup self-rising flour
- 3/4 cup milk
- 28 ounce can sliced peaches in heavy syrup
- cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Put butter in a 13 x 9 x 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
- Remove hot baking dish containing melted butter from oven. Pour the batter directly over butter in baking dish, but not stir.
- Spoon fruit on top of batter, then carefully pour the syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using cinnamon. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing a really nice crust. Serve this warm with ice cream or whipped cream.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 254mgCarbohydrates: 54gFiber: 2gSugar: 40gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Adapted from Paula Deen
I am enjoying your blog and appreciate all your work. However! I tried this recipe last night, and I’m wondering if you perhaps use more flour or a different size pan when you make this? I love the idea, for sure…
Hi! I tried this again with real self-rising flour instead of baking powder + flour, and it worked much better! Thanks 🙂
Can I make this with regular flour and alter the recipe somehow?
@Rebecca, You can make self rising flour but I do not remember the exact ratio. I have done it before with other recipes. If you look online for self rising flour you will find out how to do it. BUT if you read previous comments someone said that it does not work as well as self rising flour. I hope that helps.
Thanks Lynn!
I just made this peach cobbler recipe, using self rising flour plus all the ingredients. It didn’t turn out for me. The top did not brown, the melted butter was in empty areas in the pan. I baked it for an hour, then gave up and took it out of the oven.The top looks like a swedish pancake before its flipped over, sides were crispyn after so much time in the overn. I did use 1% milk and a store brand butter. But one thing I have a question on: how much heavy syrup do you use? I used almost the amount that came in the can. This was a disaster. I tried finding it on Paula Deen’s site to re-check the ingredients but it was not there. I will need to go out now and buy ingredients to make my good ol standby, one that always comes out-Strawberry Pie. I need this for a potluck tomorrow. Curious about the first post: Kaylea, how did yours look?
@May, I am sorry that this recipe did not work for you. This recipe came from a Paula Deen cookbook so I am not sure it is online. It is the correct measurements according to the cookbook and I have made this many times. I am curious how old your self rising flour is? Self rising flour contain leavening like baking powder that can go bad and not rise properly. I do use all the syrup on the that is in the 28 ounce can of peaches. Again I am sorry that it did not work for you.
@May, I did actually find the recipe on the a different site online and it comes from the same Paula cookbook I got it from. https://www.wchstv.com/gmarecipes/peachcobbler.shtml I hope that helps.
making this for up coming event. peeling the peaches now, but can I freeze the cobbler? my daughter (who knows paula from savannah) said I should freeze peaches and make it for the day. my daughter is a fantastic vegetarian cook; coming home from barcelona, spain for grandma’s 90th b-day. I would like to freeze this yummy dessert.
I have never frozen the cobbler before so I am not sure. I might change the texture a little. I think your daughter may be right, it might be best to make it the day you need it.
I just made this peach cobbler for my family and OMG was it delicious. The best peach cobbler I’ve ever had and I’m not just saying that because I made it. I altered the recipe just little. I used 1/2 cup of brown and 1/2 cup of white sugar and added a teaspoon of cinnamon in the crust mixture. I also added a tablespoon of vanilla, a dash of nutmeg and cinnamon to the peaches. I only used 1/3 cup of the syrup and the cobbler turned out wonderfully sweet. I’d brought some ice cream to “a la mode” it but, the cobbler was so good by itself, we opted to save it for sundays!
Can you double this recipe in a larger pan?
I have never tried it, but yes I think it would work fine. I hope you enjoy it!