This method of grilling salmon is excellent and simple—another family favorite! A marinade in the Asian manner is ideal for swordfish.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 – 8×8 inch cobbler |
Ingredients
- ½ cup butter
- 1 (16 ounce) can sliced peaches in heavy syrup
- 2 tablespoons white sugar
- 1 cup self-rising flour
- 1 cup white sugar
- ¼ teaspoon ground cinnamon, or to taste
- ⅛ teaspoon ground nutmeg, or to taste
- 1 cup 2% milk
- 2 tablespoons white sugar
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8×8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
- Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
- Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 396 mg |
| Sugars | 57 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It as simple to make and had a great taste. I used fresh peaches.
Love this recipe!! I make it for my family all the time!! Its so easy and so delicious!!
Sorry folks! I went back today and reviewed this recipe,making sure I followed it correctly.I’ve baked my entire life,but must say,for me,this one was not great at all. It wasn’t cooked in the middle-was all doughy,it burnt and stuck to the pan… and well… just a huge flop. I’ve never seen another peach cobbler made w canned peaches that requires more than 30 min maximum to cook.Yet this one,says to cook 30 mins,remove from oven,add the 2TB of additional sugar and then bake for 30-45 min more! And I did have to cook it longer,just so the top was anywhere near golden and the liquid gone. Not sure what we will do with the leftovers today….maybe it softened overnite.
Tastes good and made it in a jiffy!
Everyone loved this peach cobbler and it was so easy to make. I read several reviews and cut down on the sugar a little and used brown sugar for top. I will definitely make it again.
Very easy to make and delicious. I did use a 8×13 dish instead of an 8×8 and I simply doubled the recipie. The only thing I might change next time I make it will maybe to use 3 cans of peaches instead of the 2 I used for the double recipie.
Great recipe. I used 3/4 stick of butter, instead of a whole stick, and added about a teaspoon of vanilla to the recipe.
Amazing, I just added vanilla to the batter and some extra peaches.
I will for sure make it again – everybody LOVED it
I made this for a good friend’s husband who is very ill with cancer and loves peach cobbler. He absolutely loved it ! Can’t wait to make it soon for my own husband.
family loved it!!
I rate this (Busy Mom Peach Cobbler) a zero! What a waste of time and money!
This cobbler was very good. I cut the sugar in the batter down to 3/4 cups. I only had one 15 ounce can of peaches, but it didn’t look like there was enough fruit for a cobbler. I added another can of drained pears. It turned out great!
This was the worse peach cobbler I have ever made..the so called crust was like cement..the taste was ok.
Made this recipe Thanksgiving day. Served it hot out of the oven. However I added just a little more cinnamon to my taste. It was so easy & so very good. Family Loved it. Will make again.
AMAZING!! I add extra cinnamon to help add a little extra flavor to the dough. Seems to cut some of the sweetness from the sugar. Also found that just doubling everything works well for a 9×13 pan. Will continue to make this!!
This is a good recipe, BUT I was VERY disappointed when the end product seemed more like peach bread then peach pie. It should call for a lot more peaches!
Apparently I did something terribly wrong, it looked great after 30 mins but when I put the sugar on top and placed it back in the oven after 20 mins it started to burn. It was so hard once I removed it from the oven that it was inedible :(.
Of all the peach cobbler recipes here, and I’ve tried a few, this one is the absolute greatest, tastiest and most awesome EVER!!! Thanks so much.
This is the same recipe that my Grandma makes for peach cobbler, and the one I still use. Grandma always used a cast iron skillet, her own peaches that she canned herself and she would wisk a tablespoon or so of cornstarch to the peach “juices” in the saucepan before she added the peaches and sugar. At the last, before she put the cobbler into the oven, she’d sprinkle a little sugar over the top. To this day, it’s one of my most favorite desserts. I’ve tried to make this in a baking dish or pan and it just dosen’t taste as good as it does when it’s been cooked in a cast iron skillet, to me anyway. To really take it over the top, try this with cold vanilla bean ice cream!
yes this recipe has been around for MANY years. It is very good. I never add the extra sugar to the top because it makes it a little too sweet for my taste.