Peach Cobbler -
Desserts, Fruit

Peach Cobbler

“Easy as pie!”

After a little research I discovered this phrase does not refer to the making of pie as easy, but rather the eating of it. That makes more sense, because making a perfect pie can be a royal pain in the anatomy:

  1. make the perfect pie dough that will be flaky and tender and hold it’s shape.
  2. shape the dough into a thin even perfect circle (or two) then gently move it to the pan without it cracking.
  3. add perfect filling (ok, I admit with most pies this is usually pretty easy)
  4. top with another perfect circle of pie crust and crimp edges, vent and decorate – or use another topping like meringue.
  5. bake until the top is perfectly brown, careful not to overbrown any crust decorations on top.

Versus cobbler:

  1. make filling, pour in pan
  2. mix batter for crust, pour on top
  3. bake until brown

It is summer time and beautiful fruit like peaches and berries are ripening. I, for one, do not want to spend the time and effort on making a pie. Cobbler is just as good if not homier and more comforting. And it is almost impossible to screw up.

fresh peaches I got these peaches from my next door neighbor’s tree in exchange for use of my garbage cans. He has too many peaches, we rarely have the cans more than a quarter of the way filled. Win – Win.

I have had Aunt Geneva’s cobbler recipe in the back of my mind for awhile, but I kept forgetting to pick up a can of peaches at the store. I don’t usually go down that aisle. All I did to prepare the fruit is blanch it to remove the skin, remove the pit, add the juices that I got from the skinning and pitting process plus water to almost cover them. A little sugar mixed in and I had the equivalent of canned peaches in light syrup.  I only had about two cups of fruit so I halved the batter and baked in a cake pan.

If you have never made cobbler before I will warn you that the crust batter will look too thin and it will sink when you pour it over the fruit. Just try to pour the batter evenly over the entire top of your pan and RELAX. As it bakes the crust will rise over the fruit and sit on top like this:

cobbler crust rises over the fruit when baked

Peach Cobbler

Prep time5 minutes
Cook time35 minutes
Total time40 minutes
Dietary Gluten Free
Meal type Dessert, Fruit
An easy Peach Cobbler recipe that can be made with fresh or canned peaches.


  • 1 can peaches in light syrup - 29 ounce size can (or approximately 4 cups of fresh peaches prepared as below)
  • 1/2 cup butter or margarine
  • 1 cup all purpose flour (or gluten free all-purpose flour)
  • 1 cup sugar
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon


Preheat oven to 400°.
To prepare fresh peaches: boil a quart or so of water in a large saucepan. Put cold water and ice cubes in a large bowl. Do not fill either the pan or the bowl above half way! Have a strainer ready in the sink. Score an x on the top of each peach. Gently place peaches into boiling water and boil for 2-3 minutes. Drain peaches in the strainer and then put them in the ice water. The skin should easily slide off.

Remove pit from the peaches and halve or quarter or slice as desired. Try to save any juice from the peeling/pitting process. Pour over the cut peaches plus enough water to almost cover them. Add 1/4 to 1/2 cup of sugar depending on the sweetness of the peaches. You should have approximately 4 cups of fruit and juice.
fresh peach slices in light syrup
Heat fruit and butter or margarine in a sauce pan and pour into a 2 quart baking dish which has been oiled or sprayed with cooking spray.
peach cobbler filling
Mix all other ingredients.
cobbler crust ingredients
Pour evenly onto heated fruit.
pour crust on top of fruit
Bake 30 to 35 minutes until top turns golden brown. Best served warm.
peach cobbler ala mode

In my opinion this is best served warm with a big scoop of good vanilla ice cream.

Until next time, happy eating.

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