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."
 
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photo by michelles3boys photo by michelles3boys
photo by michelles3boys
Ready In:
45mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  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.
     
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RECIPE SUBMITTED BY

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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