Peach cobbler made with home-canned peaches is absolutely divine. My mother made this recipe, and I suspect that Southern cooks have used this same recipe for generations. It is yummy by itself and it is even tastier when topped with a scoop of vanilla ice cream. I’ve tweaked mama’s recipe a bit to make the breading a little less sweet. I like the sweetness of the peaches to be a main focus of the recipe.
- 1 quart of a homemade canned peaches (you can use a 30 ounce can of store peaches, if you must)
- 1 stick of butter
- 3/4 cup of sugar
- 1 cup of flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon (optional. I never use cinnamon in my cobbler)
- 1 cup of milk
In a 9 inch square pan, melt the butter. Whisk in the milk, sugar, flour, baking powder, and salt. Pour the peaches and their juice over the mixture. You can gently spread out the peaches, but don’t stir!
Bake at 350 degrees for about 45 minutes, or until the cobbler is browned and bubbly.
Allow the cobbler to set for about 30 minutes before serving in a bowl. Store leftovers covered in the refrigerator.