Peach Cobbler
A buttery crust that enfolds the fruit – this is a family favorite!
Peach Cobbler
Makes: A 9×13 pan
Print Recipe
Ingredients
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- ⅔ cup milk (use 3/4 cup if making blueberry cobbler)
Fruit Options:
Canned Peaches:
- 1 large can peaches, in juice (4 cups, partially drained)
or Fresh Peaches:
- 4 cups fresh peaches (peeled & sliced – about 5 peaches)
- ¾ cup white sugar (more or less to taste)
or Frozen Blueberries:
- 4 cups frozen blueberries (thawed)
- ⅓ cup white sugar (if the blueberries are super sweet, you might not need quite as much)
Instructions:
Fruit:
- If using frozen blueberries, heat them up a little so they aren't completely frozen then mix the 1/3 cup of sugar with them (or as much as they need so they won't be sour). Set aside while preparing the batter.*I increased the milk from 2/3 cup to 3/4 cup when I made these with frozen blueberries to make up for the lack of juice, but if the thawed blueberries make quite a bit of juice, you might not need to increase the milk.
- If using fresh peaches, peel and slice 4 cups worth – about 5 peaches. Combine with about 3/4 sugar (or as much as they need so they are sweet). Set aside while preparing the batter.
- Canned peaches: You'll use the whole can – juice and all.
Batter:
- Preheat the oven to 375°.Slice the butter and melt it in a 9×13 pan while the oven is preheating. Remove when it starts to bubble. *The butter can burn pretty quickly, so keep an eye on it.
- In a bowl, mix together the flour, sugar, baking powder, and milk.
Assembly:
- Pour the batter evenly into the melted, bubbling butter then pour the fruit and juice over the mixture.
- Bake until brown – about 30 minutes.
Notes:
Make Ahead: You can make this ahead of time and reheat it, but it’s better by far fresh from the oven.
Variations: You could use different types of fruit – just adjust the liquid and sugar accordingly.
Diet: Egg Free
This is super good.