Peach Cobbler IV

Peach Cobbler IV

116 Reviews 6 Pics
Alan Harrison
Recipe by  Alan Harrison

“This peach cobbler is extremely easy to make, and can be enjoyed any time of year!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place butter or margarine in an 8X8 glass baking dish. Place dish in oven until butter is melted.
  3. In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter or margarine. Pour peaches over flour mixture.
  4. Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.

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Reviews (116)

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I've made this several times and tweaked it to my taste. I do not like soupy cobblers. I prefer a cake like dough without a lot of juice on the fruit. I do not usually have self-rising flour on hand, so instead I use regular flour and add 1/2 tsp. salt and 1 tsp. baking powder. For the peaches, instead of canned peaches, I use 1 pint of frozen peaches that have been thawed. I spoon them evenly over the batter before baking. YUMMY!



After making a traditional time-taking peach cobbler with a homemade butter crust, this recipe was so not up to par. I apologize, but it was horrible. I'm a "crust" and "dough" person, and this "cake-like" setting was just ikky to me. My husband on ther other hand liked it. This just wasn't peach cobbler to me.



I have been looking for this recipe. My grandmother made this and I have missed this comfort cobbler. It is very good and taste the way it is suppose to.....THANK YOU for the recipe. God Bless You. I put the 29 oz can of peaches.

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Amount Per Serving (6 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 64.7 g
  • 21%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 396 mg
  • 16%

Based on a 2,000 calorie diet



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Elnora's Peach Cobbler


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Easy Peach Cobbler