Super Easy Old-fashioned Peach Cobbler

Submitted by HBHW reader SK


*1 cup flour (self rising)

*1 cup sugar

*1 cup milk
(I have used whole milk, powdered milk, 2% and they all taste equallly good.)

*1 stick margarine

*1 “large” can of sliced peaches, you need the sliced ones, not peach halves. If you have peach halves you’ll need to cut the halves in half. (i think it’s 24 ounces, not sure…. there’s 2 sizes you can get)

I use a 9×9 square baking pan for this, you can adjust for more ingrediants if your pan is larger, or for a larger cobbler. Just remember it’s equal parts flour, sugar, and milk.


*preheat oven to 350F

*mix the flour, sugar, and milk then set aside.

* melt the butter, then pour into the pan

* tilt the pan till it’s evenly coated with the margarine

* pour in peaches at the center of pan, and try to distribute the peaches evenly. yes you need all the juice in the can. don’t drain it.

* now, pour the batter in at the center. the batter will even out when you cook this, and yes, it’ll be enough, though it may not look like it.

Now place the pan in the oven and bake for 45 minutes. the top should be golden brown when the cobbler is done.

It’s important to keep the pan level as you add ingrediants, and when you put it in the oven.

I love this cobbler, it is almost fool proof. I’m not sure how anyone could mess it up. stick to the recipe, don’t alter anything, If you do it exactly like this, you will be rewarded with a great desert. My grand mother was the best cook, and yet she loved my cobbler, and asked me to make it for her more than once.


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Johanne - July 24, 2009

Has anyone made black currant Jelly? I have had the jam but it has a lot of skin and seeds my husband doesn’t like.Thanks

    Sarah Sanders - February 13, 2013

    I have made black current jam a number of times Ive never had it come out full of skin and seeds. did you thourouly proccess the berries. Use a food proccesor or hand grinder and make sure it is thourouly ground. dont use a blender.

Lyn H - July 24, 2009

I have done something very similar to this.
I use canned fruit I get through the Angel Food Ministries prog.
Sometimes I do have to cut the fruit up since it comes in halves but it all works out.
I use oatmeal, brown sugar and butter for the topping and quite frankly never measure it cause you can never have too much topping on a crisp.
It seems between my son and my roommates son there is never any left, even at 24 it is still one of their favorites.


Julia - July 25, 2009

The Peach Cobbler recipe submitted by HBHW reader SK is right on. It is
one of the very first recipes that my 3 daughters and 1 son learned to cook when we were doing “cooking school” at home in our own kitchen. They each made their own cookbooks, and as they learned, the recipes were all
handwritten by them, dated, and to this very day, they treasure those
personal cookbooks more than any purchased ones.

The Peach Cobbler is still our son’s most favorite dessert and we have
it at least once a month. It goes perfectly with Cowboy Beans, Grub Gravy and pan-fried biscuits or cornbread, all eaten from pie pans just as though we were sitting around a campfire. Family traditions make the
most precious memories, and Peach Cobbler is right up there at the top of
the list. It is a no-fail recipe, and adapts very well to canned pears,
cherries and even fruit cocktail.

This is such a great newsletter, and one that I look forward to each week.
Thank you for all the work you put into it to make it so full of pleasure.
Julia in Coconut Creek, FL

Beth - July 27, 2009

I make this recipe with one difference. I pour the batter over the melted butter and then pour the can of peaches over the batter. It still comes out perfectly. I also change it up sometimes using cherry or blueberry pie filling instead of peaches.

    Vicky - October 27, 2010

    Which way gives the cobbler the gooey center? I love it. Not sure if pouring the mixture over the peaches or the peaches over the mixture will give me the consistency I’m looking for. Thanks!

laura - August 3, 2009

My granny (born in 1904)and my mother used to make this recipe. Now I’ve raised my kids on it.
A few differences: You can use regular flour, but add 1 tbsp. baking powder. I cut the stick of butter to 1/2, so it’s not so fattening, but not so delicious, either. You can use any kind of fruit, canned or fresh.
Sometimes we add pecans or walnuts to make it healthier.

Kelly Brownell - November 11, 2009

Be sure to mix your sugar and flour before adding the milk, otherwise you’ll have gloppy h2o and you’ll be trying to add sugar to this…

Molly O'Ryan - May 1, 2010





Teresa M - July 24, 2010

My aunt used to make this. Only difference is she would mix a cup of sugar in with the peaches and heat to dissolve it. Then she poured the batter in the pan and peaches on top.


Tammie Peltier - January 21, 2012

I love an old fashioned recipe, no one did it better than our great great grandma’s! I have a similar recipe, passed down through many generations in my family. I am a retired chef and also taught adult cooking classes, this was a favorite recipe in class and in my cookbook. Follow the directions exactly and you will have the favorite dessert at your next party or pot-luck. It’s easy to cut the recipe in half to fit into a smaller cake pan. Remember, do not open the oven door before the hour is up. Don’t worry, it rises over the edge of the pan while cooking but drops back down, put the cake pan on a cookie sheet to catch any run over juices!


1 cup unsalted butter
2 cups white granulated sugar
1 ½ cups all purpose flour
4 tsp. baking powder
1 ½ cups whole milk
1 tsp kosher salt
2 tsp real vanilla extract
3 pints any fruit, pie filling or fresh. Cut canned or fresh fruit into bite
sized pieces.

Pre-heat oven to 350 °

1) Place the butter in a 9 x 13 inch pan, (rectangle cake pan) and put the
pan in the oven to melt the butter and heat the pan.
2) In a medium sized mixing bowl, combine the sugar, flour, baking powder,
milk, salt and vanilla until well combined but not over-beaten.
3) Pour the batter evenly over the melted butter in the pan. DO NOT STIR
4) Evenly drop fruit over the top of the batter. DO NOT STIR OR COMBINE.
5) Bake for 1 hour, exactly. Do not peek, do not stir, do not shake, just
ignore it for one full hour.
6) Remove from oven and let rest for about ½ hour. Serve warm with
whipped cream or ice cream or just plain!

I have no idea why this recipe works but it does, every time. Follow it exactly and you will be rewarded with the very best cobbler you have ever tasted. At pot lucks and socials, this one is always the first one gone and everyone wants the recipe. Great left over for breakfast and be brave with the fruit. I have combined apples, cherries, cranberries and blueberries for a really interesting combination! I have found that fr unsweetened fruits, sometimes you may want to stir the fruit together with cinnamon, nutmeg and sugar first and sometimes I sprinkle the whole thing with cinnamon.

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