Old-Fashioned Peach Cobbler

Directions

1. Preheat oven to 350°F (175°C).
2. Melt 1/2 stick of butter in a 13×9-inch (33×23 cm) metal baking pan, greasing it well and leaving any remaining butter in the pan.
3. In a heavy saucepan, combine the peaches with their liquid, 1 cup (200 g) sugar, and 1/2 cup (120 ml) water. Bring to a boil over medium heat.
4. In a small bowl, mix 3/4 cup (180 ml) water with the heaping tablespoon of cornstarch until smooth. Stir this mixture into the boiling peaches and return to a gentle boil, stirring constantly until thickened.
5. In a separate mixing bowl, combine 1 1/2 cups (300 g) sugar, self-rising flour, vanilla extract, and enough milk to make a thin batter slightly thinner than pancake batter.
6. Pour the hot peach mixture into the prepared pan over the melted butter. Pour the batter evenly over the top of the peaches.
7. Mix 1/2 cup (100 g) sugar with 1/2 teaspoon cinnamon and sprinkle over the batter.
8. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted in the batter comes out clean.
9. Let cool slightly before serving, optionally with a scoop of vanilla ice cream or whipped cream.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Use fresh peaches in season instead of canned for a brighter, natural flavor.
• Add a handful of berries (blueberries or raspberries) to the peach mixture for extra color and taste.
• Substitute self-rising flour with all-purpose flour plus 2 tsp baking powder and 1/2 tsp salt if needed.
• Top with a crumbly oat streusel for extra texture.

Serving Suggestions