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This post has been sponsored by California Cling Peaches. All thoughts and opinions are my own.
This Easy Peach Cobbler is a simple, sweet, and delicious dessert recipe. It can be prepared in minutes and with minimal pantry ingredients. Warm, decadent, amazing!
Fruit cobbler is a classic dessert that has the flavor profile of a fruit pie with a 'crust' similar to soft and fluffy biscuit dough. It is not a beautiful dessert by any means, but comes together quickly and with few ingredients.
The first time that I ever had cobbler, I was a kid and my mom made it to serve after Sunday dinner. I watched her pull out this dirty, worn, and generously used handwritten recipe to make this amazing dessert. She used mainly pantry ingredients, including canned milk and canned peaches. However, when it came to adding in the spices, there was no exact measurements, only ingredients. This meant adding in a little at a time and tasting until it felt right.
Years later as an adult, I was handed the heirloom recipe to make in my kitchen for my family. After years of adding cinnamon, nutmeg, and allspice to taste. I was able to get the measurements down to create a more consistent recipe. Today I will share it with you.
Fruit cobbler can be made with almost any fruit that you prefer and this recipe will work. However, my personal favorite is peach cobbler and in keeping with my mom's tradition, I always use canned peaches. They're perfect because you have more control over the sweetness plus the ability to make cobbler any time of the year and not just during a particular fruit season.
- Self-rising flour - Be sure to use this instead of plain flour. This will thicken the peach cobbler and allow the topping to be light and fluffy.
- Granulated sugar - Use granulated or cane sugar to sweeten this dessert. Divide this ingredient in half to add half to the flour and half to the peach mixture.
- Salt - Just need a pinch to balance the sweetness.
- Butter - Use 1 stick of butter or half a cup. May use salted or unsalted, whichever you prefer.
- California Cling Peaches - California Cling Peaches are harvested, packed and shipped at their peak ripeness to ensure a one of a kind naturally sweet flavor. They're great to keep in your pantry because they have a long shelf life and are available in cans, jars, and single-serve cups. For this recipe, you only need one 15 ounce can of sliced cling peaches. You may cut the cling peaches into smaller pieces for the cobbler.
- Ground cinnamon - Adds a nice spice to the peach cobbler and gives it great flavor.
- Ground nutmeg - Brings out the flavor of the peaches and adds a nutty undertone to the cobbler. A little goes a long way.
- Allspice - Just need a small amount of this spice blend to season the peaches.
- Milk - Whole milk or canned milk works best.
See the recipe card below for exact quantities. If you have specific dietary needs, feel free to substitute the ingredients as necessary to fit your needs. This is really one of those recipes that you cannot mess up.
Why self-rising flour?
You want to make sure that you are using self-rising flour instead of all-purpose flour for this peach cobbler recipe. The additional acid in the self-rising flour will give rise to the breading and make it light and fluffy. If you do not have any self-rising flour, then you can make it yourself using my self-rising flour recipe.
Why canned California Cling Peaches?
When it comes to food, fresh is considered better than canned or anything on the shelf. However, California Cling Peaches deliver the same or better nutrition than fresh because they are packed within 48 hours of being harvested and grown with love in sunny California by small family farms that have been providing cling peaches for over four generations.
They also contain only 14 grams of sugar per serving which is much less than many fresh fruit options. Plus they’re affordable and convenient to store in your pantry all year long to grab and enjoy anytime. They're so versatile and can be used in many different recipes to add more fruit to your day, especially during the month of February which is National Canned Food Month.
Begin the recipe by preheating the oven to 350 degrees F. and grabbing an 8x8-inch square baking dish. Set aside. In a small bowl, whisk together the ½ cup of granulated sugar, self-rising flour, and a pinch of salt.
In a small saucepan over medium heat add in the butter, California cling peaches, the other ½ cup of granulated sugar, ground cinnamon, ground nutmeg, and allspice. Bring the mixture to a low simmer, about 3 to 5 minutes. At this point be sure to taste the cling peach mixture and adjust the spices to your preference.
Pour cling peach mixture into the 8×8-inch square baking pan.
Grab the bowl that contains the flour mixture and whisk in the milk until the mixture is fully combined.
Slowly pour the milk mixture evenly over the cling peaches in the baking pan.
Place the baking dish into the preheated oven and bake for 25 to 35 minutes, until the top is golden brown and bubbly. Carefully remove from the oven and allow the peach cobbler to cool in the pan for about 5 minutes before serving. Enjoy warm with a scoop of your favorite ice cream, whipped topping, or by itself.
How do you serve peach cobbler?
In my opinion, the best way to serve peach cobbler is warm with a dollop of vanilla ice cream. However, it is amazingly delicious served on its own.
Easy Peach Cobbler
- 1 cup granulated sugar, divided in half
- 1 cup self-rising flour
- pinch of salt
- ½ cup butter (1 stick)
- 15 ounce can of California cling peaches, sliced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 cup milk, whole or canned
- Begin the recipe by preheating the oven to 350 degrees F. and grabbing an 8x8-inch square baking dish. Set aside. In a small bowl, whisk together the ½ cup of granulated sugar, 1 cup self-rising flour, and a pinch of salt.
- In a small saucepan over medium heat add in the ½ cup butter, 15 ounce can of California cling peaches, the other ½ cup of granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice.
- Bring the mixture to a low simmer, about 3 to 5 minutes. At this point be sure to taste the cling peach mixture and adjust the spices to your preference.
- Pour warm cling peach mixture into the 8×8-inch square baking pan.
- Grab the bowl that contains the flour mixture and whisk in the 1 cup milk until the mixture is fully combined. Slowly pour the milk mixture evenly over the cling peaches in the baking pan.
- Place the baking dish into the preheated oven and bake for 25 to 35 minutes, until the top is golden brown and bubbly.
- Carefully remove from the oven and allow the peach cobbler to cool in the pan for about 5 minutes before serving. Enjoy warm with a scoop of your favorite ice cream, whipped topping, or by itself.
- Store any leftovers in the fridge for up to 4 days. Reheat before serving or enjoy cold.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 04/06/2016. Updated 04/30/2019 and 02/28/2022.
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