Updated: Jul 5, 2021
Cobbler, is one of those dishes that are just soul gratifying. Generally easy to make and can adapt with most fillings. My favorite has always been peach and the best were always made by my grandmother... Her secret was to add a few apricots to the filling and she always used the sweetest freestone peaches that she would purchase by the bushel.
I have made fruit cobbler, a hundred different ways, but recently I needed to come up with a super simple, 1, 2 , 3 recipe that my oldest child could use for a science project. So I did some research and went back a generation or two to find the simplest method to create a show stopping dessert. I mean, there was a grade involved. This recipe calls for a few on hand pantry staples, and even utilizes the simplicity of a good ol' can (or two) of peaches. Yes, fresh peaches, in season are special, but sometimes you need a shortcut or two and in truth, on a hot summer day, I do love a cold can of peaches to cool off with.
Easy Southern Peach Cobbler
1 ½ cup all-purpose flour 1 tbsp baking powder ½ tsp salt 1 ¼ cups granulated sugar 1 cup milk 2 15 oz cans sliced peaches in syrup 1 tsp ground cinnamon 6 tbsp butter, melted
Preheat oven to 350 degrees.
In a medium bowl mix flour, baking powder, salt and sugar. Add milk and whisk until batter is well blended. Set aside.
In a large 10” cast iron pan, pour melted butter and coat the bottom and sides of pan. Add batter to pan and spread evenly. Distribute canned peaches, with juices, to the top of the batter and sprinkle the top generously with ground cinnamon.
Place on the center rack of heated oven and bake for 45 minutes or until crust is golden and set. The fruit will settle, and the crust will rise.
Once set, remove from oven and serve warm with a generous scoop of ice cream.
~Serves six to eight people
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