Prep 30 mins
Cook 1 hr
This desert is quick and easy. I been making this desert for forty years. It is so good with ice cream or served hot out of the oven or cold. The best ever peach cobbler--family and friends favorite.
- 118.29-236.59 ml butter (can use salted butter or unsalted butter) or 118.29-236.59 ml margarine (can use salted butter or unsalted butter)
- 236.59 ml sugar
- 236.59 ml milk
- 236.59 ml self rising flour
- 432.33 g cansliced peach halves in syrup (light or heavy syrup)
- cinnamon sugar
- if you would like to make a larger cobbler just double all ingredients.
- Bake at same temperature.
- Cook until golden brown.
- In a bowl mix, flour, sugar and milk. Mix ingredients until smooth and no lumps.
- Put butter or margarine in a 13 x 9 baking dish or pan in a 350°F oven until melted when melted take pan out of oven and pour batter over melted butter or margarine, DO NOT STIR.
- Pour peaches over batter, DO NOT STIR.
- Sprinkle cinnamon sugar over top of peaches, DO NOT STIR.
- Put in a 350°F oven and bake for 30 minutes to one hour or until golden brown.
I've made this twice now for potlucks and it has received raves each time. I never have self-rising flour, so I added 1 1/2 tsp. baking powder and 1/2 tsp. salt. This is an effortless recipe that is wecome at summer potlucks.
Good news: I made peach cobbler last night! Bad news: we weren't sure we could stop eating it.
I used a little less margarine; that made tasty crispy edges! I don't buy self-rising flour, so I added 1 1/2 tsp baking powder (also homemade actually) and 1/4 tsp salt to 1 cup all-purpose flour. I used slightly less sugar too. I used 4 fresh peaches instead of canned peaches since that looked like a 15 oz can equivalent, but I wish I had had 6 or 8 peaches to use. I used some caramel popcorn sprinkles in addition to lots of cinnamon sugar. It came together quickly, and it tastes better than anything so fast should taste!
Forgot to put the cinnamon sugar on top, made it with coconut oil instead of butter, used both fresh peaches and fresh cherries... still awesome! Thanks for posting...