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I’ve been a fan of peach cobbler for as long as I can remember. The great thing about this recipe is that it can be made year-round with canned peaches, but I prefer fresh if I have a choice, so I always make at least a few batches when the peaches are in season. Another plus for this one is that it’s quick and easy to make, so if you’re in the mood for a taste of the South, give this a try!
Ingredients
1 stick butter (1⁄2 cup)
1 1⁄2 cups granulated sugar
1 cup flour
1 tablespoon plus 1 teaspoon cinnamon
1 1⁄2 teaspoons baking powder
1⁄2 cup milk (2% or whole)
1 can (29 oz.) sliced peaches in heavy syrup, drained, keeping 3⁄4 cup of the syrup
Directions
Preheat oven to 350°F.
Melt butter, then pour into the bottom of a 9-by-13 casserole dish.
Set aside 1⁄2 cup sugar and all of the cinnamon.
Separate peaches from syrup, keeping syrup in another container for later use.
Mix remaining 1 cup sugar and other dry ingredients, then stir in milk and the heavy syrup from the peaches.
Put peaches in the bottom of the dish on top of the melted butter.
Pour batter over the top of peaches.
Mix cinnamon and the remaining 1⁄2 cup of sugar and sprinkle over the top of mixture.
Bake for approximately 1 hour, or until top crust is golden brown and has pulled away slightly from the sides of the dish.
Serves 6–8