Foolproof Peach Cobbler -

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If you've searched high and low for a foolproof Peach Cobbler recipe, search no more. This is one of the easiest summer desserts to make with only a few simple ingredients and the result is delicious!

The challenge with finding the right cobbler recipe is that some of them come out "cakey" while others turn out "gooey."

The reasons for this are: due to the ratios of baking powder to the amount of liquid called for in the recipe.

This foolproof peach cobbler recipe has just the right amount of baking powder and liquid, resulting in a truly delicious Southern peach cobbler that doesn't have the texture of cake.

Why you'll love this recipe:

Simple ingredients - sugar, flour, milk, baking powder, canned peaches (or fresh), salt, cinnamon
Easy clean-up - mix everything in one bowl
Texture- the "cobbler" part turns out just right - not too dense, like a cake, and not to runny

Here's what you'll need:

Canned peaches in light syrup, sugar, flour, milk baking powder, salt and cinnamon. I use canned peaches because I don't like peeling fresh ones, but if you want to use fresh or frozen peaches (or any other fruit for that matter), please do!

Here's how to make it:

Preheat oven to 375ºF; put a stick of butter in a baking dish; put it in the oven and melt the butter
Meanwhile, combine everything else in a bowl (except the peaches)
Drain peaches; reserve the syrup
Pour the peaches into a baking dish (yes, include some of the liquid...more on that later)
Pour the batter over and around the fruit
Bake 50-minutes or so

Do I drain the peaches?

Yes, but reserve it. You will use only half of the syrup.
→If you use one large can of peaches (28 oz. ), drain the peaches and put the syrup in a bowl; add all the peaches and only half of the reserved syrup to the baking dish.
→If you use two 15 oz. cans of peaches, drain only one can; pour one drained can of peaches and a full can of peaches with their syrup in the baking dish.

What size baking dish?

I made this two-can cobbler in a 9 X 13 baking dish that was 2 inches deep and has a volume of 14 cups.

The cobbler increased in volume about an inch, which resulted in about eight ½-cup servings. If you want a taller cobbler, double the recipe.

If you're using a larger or smaller baking dish, consider the volume of your pan and adjust the recipe for your pan. The Joy of Baking has an awesome chart for different size pans!

You can also adjust ingredient amounts in the recipe card below by clicking on the number of servings. A slider bar pops up and you can see exactly how much of each ingredient you need to use for your size pan.

How to make it with fresh or frozen peaches:

If you're using fresh or frozen fruit (blackberries, blueberries, peaches) you'll need 2-3 cups of fruit and you'll need to make a simple syrup.

Pour the fruit into a large saucepan
Sprinkle with one cup of sugar
Add ½ cup of water; cook on low heat until the sugar is mostly dissolved
Then, just add the fruit and juice to the baking dish

This foolproof peach cobbler recipe can be used for any fruit.

How to peel fresh peaches easily!

If you're using fresh peaches, here's an easy way to get the skin off:

Bring a big pot of water to high heat (doesn't have to be boiling-just really hot)
Place peaches in water and allow to sit in the hot water for 5-minutes or so
Use tongs to remove peaches, then slice away or peel the skin

Do I add the batter or the fruit first?

I've seen it done both ways. I add the fruit first, then drizzle the batter, but you can do it the other way around if you like.

Storage and reheating:

If you have any foolproof peach cobbler left over, cover it with plastic and refrigerate up to 3-days.

To reheat, place covered baking dish in 325ºF oven for 15 minutes or so, or, reheat in the microwave on low setting for 1-2 minutes.

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