Prep 5 mins
Cook 40 mins
A wonderfully simple cobbler that makes it's own crust! What could be easier. Great straight from the oven, topped with ice cream.
- 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.
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.
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.
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!