Peach Cobbler with Canned Peaches Recipe

Ingredients

• 2 canspeaches in syrup, drained
• 125 g (1 cup)plain flour
• 200 g (1 cup)sugar
• 240 ml (1 cup)milk
• 115 g (1 stick)butter, melted
• 1 tspbaking powder
• 1 pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the dry ingredients

   In a mixing bowl, combine the flour, sugar, baking powder and salt.

3. 3

   Add the milk

   Stir in the milk just until the ingredients are combined.

4. 4

   Add the butter

   Pour the melted butter into a baking dish.

5. 5

   Pour in the batter

   Pour the batter over the butter without stirring.

6. 6

   Arrange the peaches

   Place the drained peaches on top of the batter.

7. 7

   Bake until golden

   Bake for 45 minutes, or until the top is golden brown.

What is peach cobbler?

Peach cobbler is an American baked fruit pudding, usually made by covering or topping peaches with a soft biscuit-like or cake-style mixture. As it bakes, the fruit softens and the topping sets and browns.

This version uses peaches from a tin and a pourable batter, so it needs little preparation. The butter sits beneath the batter rather than being mixed into it, helping create a rich, browned base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 45g carbs, 8g fat.

Most of the carbohydrates come from the peaches, flour and sugar, while the butter supplies much of the fat. The milk contributes some protein, but the pudding is not a substantial protein source; serve it after a meal with a protein-rich main and vegetables.

Why use tinned peaches?

Drained peaches in syrup are convenient and already soft, making them easy to arrange over the batter. Drain them well so excess syrup does not make the pudding overly wet.

The fruit's sweetness works with the sugar in the batter. If the peaches are particularly syrupy, thorough draining is especially useful.

Keep the batter simple

Dry ingredients: mixing the flour, sugar, baking powder and salt first spreads the raising agent evenly through the batter.

Milk: stir it in only until combined. A few small lumps are preferable to prolonged mixing, which can make a flour-based batter less tender.

Layer without stirring

Butter: pour the melted butter into the baking dish before adding the batter. Keep the layers separate at this stage.

Batter and fruit: pour the batter over the butter, then arrange the peaches on top. Resist stirring; the layers come together as the cobbler bakes.

Look for a golden top

Bake at 175°C for 45 minutes, checking the surface towards the end of the cooking time. The main visual cue in the recipe is a golden-brown top.

Ovens and baking dishes can vary, so use the stated colour cue as well as the timing. Let the dish settle briefly before serving so it is easier to spoon out.

Serve it warm

The cobbler can be served on its own or with a spoonful of custard, cream or ice cream. Choose one accompaniment if you want to keep the serving simple.

For a more balanced plate, serve a moderate portion after a meal that includes a savoury source of protein and vegetables.

Recipe notes & tips

• Drain the peaches thoroughly before arranging them on the batter.
• Measure the flour and sugar before mixing to keep the preparation quick.
• Stir the milk in just until the batter comes together.
• Do not stir the batter and melted butter together in the dish.
• Check for a golden-brown top at the end of the 45-minute bake.

Variations

• Add cinnamon: sprinkle a little over the peaches before baking.
• Use mixed fruit: replace some of the peaches with drained tinned apricots.
• Serve with custard: spoon warm custard alongside each portion.
• Add vanilla: stir a little vanilla extract into the milk.
• Top with ice cream: serve a scoop with the warm cobbler.

Common mistakes to avoid

• Wet peaches: drain them well so excess syrup does not thin the batter.
• Overmixing: stop stirring as soon as the milk is incorporated.
• Stirring the layers: leave the batter and butter separate in the dish.
• Crowding the fruit: arrange the peaches across the surface rather than piling them in one spot.
• Relying only on the timer: bake until the top is golden brown, allowing for oven differences.

How to store

Cool leftovers, cover the dish or transfer portions to an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave for a quicker serving.

Frequently asked questions