Easy Peach Cobbler

This old fashioned peach cobbler recipe with canned peaches is easy to make any time of the year. Serve it plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream for a delicious dessert. We use a quart jar of our home canned peaches, but commercial canned peaches will work, too. If you don’t have canned peaches, it’s fine to substitute fresh peaches or frozen peaches. Bring frozen peaches to room temperature before baking, or your peach cobbler will take much longer to bake. Don’t skip tossing your sliced peaches with sugar in step one of the recipe. The sugar binds to the juice coming out of the fruit to make the sauce. As the peaches sit with sugar on them, more juice will come out, even after they’ve been drained. Go ahead and scoop the fruit, sugar, and juice mix right on top of your batter.

Ingredients:
2 cups sliced peaches (1 – 16 ounce can or a quart of home canned peaches)
1 1/4 cups granulated sugar
1 tablespoon of cornstarch (optional)
1 stick butter (1/4 pound)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/2 teaspoon vanilla

Instructions:
Mix with 1/4 cup sugar and 1 tablespoon cornstarch (if using). Drain peaches and toss with sugar (or sugar/cornstarch blend).
Preheat oven to 350°F (176°C). Place butter in the bottom of a 8×8 inch glass baking dish or 2 quart casserole dish. Set baking dish with butter in oven to melt. Remove from oven once melted. In a medium bowl, mix together one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter. Pour batter over the top of the butter. Do not stir. Gently place peaches on top of the batter, along with the juicy sugar mix. Bake your peach cobbler for one hour, or until crust is golden brown. The batter will rise to the top during baking. (One hour baking time is for glass pans. Metal pans may be done in 30-40 minutes. Watching for browning and bubbling.)

Notes:
– You may increase the amount of sugar on the peaches to 1/2 cup for a sweeter dessert. The recipe works best with unsweetened or lightly sweetened peaches. If using peaches in heavy syrup, reduce sugar in batter by 1/4 cup.
– If using frozen peaches, bring to room temperature before adding to the cobbler, or you’ll need to add extra baking time.
– If substituting fresh peaches, peel and slice before use, or skip peeling if you are tight on time.

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