Peach cobbler is one of those desserts that can be eaten year-round. I mean seriously guys this dessert hits the spot for just about any occasion. Birthday parties, mother’s day, Easter, Summer parties and Fall entertaining. And let’s not forget two of my favorite holidays, Thanksgiving and Christmas.
This recipe has the right amount of oh so delicious peaches mixed in a delectable glaze like syrup with the perfect amount of sweetness. In the summertime, I love to use fresh peaches but canned peaches in 100% fruit juice is a nice substitute when peaches are not in season.
I knew this recipe was a hit when my peach loving 1 year old was willing to give it a try. She doesn’t always like to try new things. ( I mean what kids do lol ) So knowing that she thought it looked yummy enough to give it whirl meant all the world to me.
So give this oh so yummy treat a try my friends. It’s so good that people are not going to believe you made it. And it just may land you the official title of peach cobbler maker at your next family get-together or party. Or maybe even seal the deal to snatch your significant other ride down the aisle! I’m just saying sis, it’s worth a try.
Easy No Fail Peach Cobbler
Ingredients
Filling
- ¼ cup light brown sugar
- ¼ cup sugar I like cane sugar, but white sugar works great also
- ½ tsp cinnamon
- 1 tsp lemon juice fresh squeezed if possible
- ½ tsp vanilla extract
- 4 tbsp butter
- 2 tsp cornstarch
- 3 15 oz cans of peaches in juice not syrup
- Pinch of nutmeg
Crust
- ¼ cup light brown sugar
- ¼ cup regular sugar
- ¼ tsp salt
- 1 cup all purpose flour
- 1 cup of milk at room temp
- 1 egg
- 1 tsp vanilla extract
- 1 stick of butter
Instructions
- Preheat the oven to 350 degrees fahrenheit or 177 celcius.
Let’s make the filling:
- In a medium to large saucepan empty 2 cans of peaches with the juice.
- Drain the 3rd can of peaches and add it to the saucepan.
- Now add the ¼ cup of sugar and ¼ cup of light brown sugar to the pan.
- Add the 4 tbsp of butter, 1 tsp of lemon juice, ½ tsp of cinnamon and pinch of nutmeg to the pan.
- Give a gentle stir to combine all the ingredients.
- Continue to stir over medium heat until all the sugar dissolves and the liquid turns to a syrup like consistency. Remove the saucepan from the heat.
- I like for the syrup to have a consistency that slightly coats the back of the spatula.
Let's Make the Crust Batter
- In a medium bowl, add all the dry ingredients. The 1 cup of flour, ¼ cup of sugar, ¼ cup of brown sugar, 2 tsp of baking powder, and ¼ tsp of salt. Give a quick stir to combine.
- To that same bowl, add about ⅔ cup of your room temperature milk, 1 egg, and 1 tsp of vanilla extract.
- Mix all the ingredients to combine. You are looking for a cake batter like consistency. Add additional milk 1 tbsp at a time until desired consistency is reached. *Note: You may not need all of the reserved milk.
Let's Bake it
- Melt 1 stick of butter and add to your baking dish. I used 2 loaf pans but you can also use a 9×13 baking dish. Just make sure to add even amounts of butter to each loaf pan.
- Pour the batter over the melted butter.
- Add the peaches on top of the batter and press the peaches into the mix. *Do Not Stir.
- Place the baking dish into the oven and cook for 40-50 mins.
Notes
- It is very important that you remember NOT to stir the batter once the peaches are in the mixture. You can slightly press down but stirring is a definite no-no. Take my word for it.
- The batter used for the crust can be used in all kinds of other cobbler recipes. Just add a different filling. It’s that good that you’ll want to explore other recipes with it.
- Let me if you give this recipe a try. Hashtag me at #dentalmommacooks or #thedentalmomma on Instagram so I can see those pics!!
