The traditional breakfast is given a little zest with this traditional Greek favorite. Because feta is so salty, little salt is required.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup butter
- 1 cup self-rising flour
- 1 cup white sugar
- 1 cup milk
- 1 (16 ounce) can sliced peaches in heavy syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter or margarine in an 8X8 glass baking dish. Place dish in oven until butter is melted.
- In a medium bowl, combine flour and sugar. Mix well, then stir in milk. Spoon mixture into baking dish, on top of melted butter or margarine. Pour peaches over flour mixture.
- Bake in preheated oven for 50 to 60 minutes, until peaches are bubbly and crust is lightly browned.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 396 mg |
| Sugars | 49 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Super simple. Reduced peach liquid a little.
Great and forgiving recipe! I didn’t have anything but cake flour, I only had brown sugar, and my milk is lactose free, but I had to do it, and I cooked it in my air fryer. Thank you, it was very good!
Great! I cut up the peaches before putting them in. I also used a bit bigger pan and only cooked it for 40 minutes.
I looked everywhere for this recipe and I’m so glad I finally found it. This is exactly what my family has always used. The breading is so delicious. If you’re trying to find a good recipe you’ve just found it. It’s a throw together recipe you’ll keep coming back to…just like me.
Exactly what I was looking for! I don’t stock self-rising flour so used dry pancake mix. You could also add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Since I used the juice from the peaches, I reduced the liquid slightly. I took it out at 50 minutes – next time will check at 55 min. Yum!
I made it and it turned out great. Very straightforward. I used fresh peaches. I think I used about 7. They were pretty large. Next time I may double the dough. This is still sufficient for me because it’s not runny or anything.
I did this exact recipe with wild blackberries instead of peaches and it turned out amazing, tastes great and looks beautiful!
Excellent recipe! I used peach pie filling and cut the sugar to 3/4 cup as a mod. Hubby inhaled it!
Added a little vanilla, could use a pinch of cinnamon.
I baked it for 65 min and it was golden brown on the top & looked good but it was completely undercooked when I cut into it, it was like raw dough. The directions say to melt butter on the bottom of the pan but all the butter came to the top and it was really greasy. I held it over the garbage pan and the butter just poured off. Cut back considerably on the butter if you make this recipe. I ended up throwing it in the garbage it was gross. No good will not attempt again. I must have done something wrong.
This is a great recipe. I use buttermilk instead of milk. Also add a bit of cinnamon and lemon juice and sugar if needed to 6 large ripe pealed and sliced peaches. (Poach the peaches in boiling water for a minute and the skins slide off!) The edges of the crust caramelize in the butter bath. A dallop of whipped cream or ice cream served over still warm cobbler…Devine!
I have made using peach pie filling and it is delicious! I have also done it with other pie filllings and all are just as good. Blueberry, apple, caramel apple, cherry..And gotta have the vanilla Ice cream to go with it!
I have made this twice. The first was as written, and was just average. This time I cut butter in half, used 2 – 15oz cans of peaches, one drained. I added a crumb topping as one reader suggested… The other 1/2 stick butter (softened), 1 tsp cinnamon, 3 Tbsp brown sugar, 3 Tbsp quick cook oatmeal my whole mixed together and crumbled over the top. 50 min. SO delicious!!!
I used fresh peaches as the only change. This was so easy, and it’s so rich and delicious! Definitely keeping this recipe!
Let me just say that I made it and it’s gone!! Hubby loved it! Very easy recipe to follow. Sweet, juicy, and delicious! Will make it again! As with any recipe, tweak it to your taste using common sense.
, a fine after supper dessert.
I have made so it many times i memorized he recipe it s sooo good
Everyone loved it! I used half brown sugar and half white
Great stuff! I searched a lot of cobbler recipes and finally decided on this one. Added the brown sugar, oatmeal and cinnamon topping per a reviewers suggestion. Also, I added 1/4 tsp. each of nutmeg, allspice, ground cloves and cinnamon to flour/sugar before adding milk. I drained two15oz. canned peaches – one in heavy syrup & one in 100% juice. To the 3/4 cup milk I made a cup adding a 1/4 cup juice/syrup from the peaches. As you can tell in my photo, after baking for an hour, my edges got pretty dark but when mixed with gooey insides, it worked itself out! Thank you for a terrific recipe!
Just like my mom made in the 50’s. Yay. The great thing about this cobbler is that all the ingredients are in the pantry. (I use evaporated milk.)
My go to recipe for peach cobbler! My family loves it! Just make sure you get good self rising flour, this makes or breaks it..