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Peach Cobbler V

Peach Cobbler V

Jan

Jan

This was handed down from my Grandmother. If they're in season, you can use 2 cups peeled and sliced fresh peaches. Yum!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
  2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  3. Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
  4. Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.
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Reviews

Lorrie Foust
166

Lorrie Foust

8/2/2006

This is an excellent recipe. I used fresh peaches (about 3 cups, mixed with 1/4 cup sugar and 1 tablespoon lemon juice). The peaches went to the bottom of the pan and formed a yummy sweet layer that was topped by a golden brown buttery crust. I sprinkled it with cinnamon before baking. This is my new cobbler recipe!

KIJEST
136

KIJEST

9/10/2003

when i first made this cobbler, the peaches tasted plain and the batter was gooey. so i've been playing around withe the recipe and here's the one my family loves the most...increase flour to 1 1/4 cup and use 2 tablespoons of baking powder in the batter. and if you're going to use fresh peaches (like i did) use 3-4 cups of sliced peaches and stir in 1/4 cup of sugar, 1 teaspoon of cinnamon and 1 tablespoon of lemon. let the fruit mixture sit a little bit until syrupy then drop it into the batter.

Jen
72

Jen

10/14/2006

Good recipe. I made this today and both my husband and I enjoyed it. It's a nice Fall treat. Based on the previous suggestions, I made the following changes to the recipe: I added 1 tsp of cinnamon, about 1 Tbls brown sugar, 1 1/2 cups flour, and I used canned peaches rather than pie filling. I actually used one 29oz can AND one 15oz can of peaches and added all of the juice from the 15 oz can. Based on how it turned out, the only change I would make is to add MORE peaches. I had already used 23 additional oz of peaches, but it still seemed like there was more dough than peaches. Next time, I plan on using 2 29oz cans of peaches. One additional note: It makes more than 8 servings. More like 12. Four stars.

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