Grandma's Out-of-Season Peach Cobbler Recipe (6 Ingredients) by Donna John

Grandma's Out-of-Season Peach Cobbler Recipe (6 Ingredients)

Peach cobbler is one of those good old-fashioned desserts that everyone loves. And even if you can't get your hands on fresh peaches during the fall and winter months, you can still make a warm bowl of peach cobbler any time of year.

My grandma and my mom both made this easy peach cobbler recipe. You can have a warm bowl of delicious dessert ready in no time. Here is all you need to make this quick and easy peach cobbler recipe: butter, granulated sugar, flour, milk, baking powder, a can of sliced peaches and optional cinnamon (though I recommend it!).

Serve this low-sodium peach cobbler recipe for dessert with a big scoop of vanilla ice cream on top.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6


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Recipe Notes

  • You can use peaches in their own juice or ones packed in heavy syrup. It will be much sweeter if you use peaches in heavy syrup.
  • Do not stir the recipe as you assemble it. It will take care of itself in the oven. 

Here's how to make it:

  1. Melt butter in a 2-quart baking dish.
  2. In a mixing bowl, combine the sugar, flour and baking powder. Add milk.
  3. Pour the batter over the butter. Do not stir.
  4. Pour the peaches over the top. Do not stir.
  5. Sprinkle with cinnamon, if desired.
  6. Bake at 375 degrees F for about 40 minutes. Top individual servings with vanilla ice cream.

Nutrition Facts Per Serving

Calories: 514

Total Fat: 7.5g

Saturated Fat: 4.5g

Cholesterol: 19mg

Sodium: 108mg

Total Carbohydrate: 124.3g

Dietary Fiber: 7.5g

Total Sugars: 89.7g

Protein: 4.4g

Vitamin D: 5mcg

Calcium: 1478mg

Iron: 5mg

Potassium: 3862mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Kelli Porcaro
Yum! IT's 4:30 and now I'm thinking we are having Peach Cobbler for dinner! : ) Thanks Donna John
Donna John
Don't forget the vanilla ice cream on top, @kellischulte. It's super easy to make. Hope you like it!
Elisa Schmitz
This sounds ah-may-zing, Donna John! Comfort food at its finest. All your family recipes rock! Thanks for all you share.
How much milk? I don't see it listed in the ingredients.
Donna John
3/4 cup milk, @Mimislifenfood.
Thanks, Donna John. Can't wait to try this!
Donna John
Recipe note: I was talking with my mom about this recipe last week, and she said she and my grandma adjusted the sugar some to make it less sweet. I just tweaked and reflected that in the directions. They both used a 3/4 cup sugar. I use the full cup.
Tamara Banks Byrd
If you're going to use canned peaches, I think the Osage brand raggedy, ripe, freestone canned peaches taste the most like fresh peaches myself. You have to be careful with them though because sometimes there are little hard scraggly bits of the seed left behind around the edges of where the seed was removed. I just run my finger around the area where the seed was and remove them if I feel any of them. I am apparently not permitted to post a link on here as an example of what they look like but if you're interested just do a search for them in your area. They are available just about anywhere canned fruit is sold.
Donna John
Thanks for the tip!
I made this, but I drained the juice. It was more like a peach cake, but it was still delicious the next time I will include the juice.
Donna John
Yes, you've gotten have the juice in there! But glad you still enjoyed it. We love it with vanilla ice cream.
Stace Metz
This has the same ingredients as peach dump cake...which is fabulous and easier.
Donna John
Love dump cakes! That's good to know.

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