"No-Roll Peach Cobbler" Recipe

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This is my Grandmother's Peach Cobbler.

This is the easiest Peach Cobbler that I have ever seen or tried. I keep going back to this recipe. I have made it with Peaches, and with Blueberries (use less sugar in the berries).

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Servings: apx. 6
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Ingredients

Directions

  1. Mix the peaches with 1 cup sugar. Set aside.
  2. Make a batter in another bowl of 1/2 cup sugar, the flour, baking powder, salt and milk. Stir together with a spoon and set aside.
  3. Melt the Butter at 350 degrees in a conventional oven using a 2 qt. oblong baking dish that has been sprayed. When the butter starts to sizzle, pour the batter over the melted butter, (DO NOT STIR!)covering the bottom of the dish with batter..
  4. Drop Peaches and sugar mixture evenly on the top of the batter/butter mixture by large tablespoon fulls.
  5. The fruit will sink to the bottom while a beautiful crust forms on top.
  6. When a cake tester (I use a spaghetti noodle) comes out clean, the pie is ready to serve.
  7. This will take anywhere from 45 minutes or more depending on the amount of fruit used and the amount of crust you decide to make. If it browns too quickly, place a foil tent on top for the last few minutes.
  8. I use whatever fruit I have on hand, and often double the crust. If you double the crust, you do not have to double the butter.
  9. Serve warm with a scoop of vanilla ice cream.

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Comments

  • Bonnie
    June 8, 2013
    I make this with a little variation. I don't use milk, and use a 29 oz. can of undrained sliced peaches, emptying it into a 2 qt. casserole dish, then mixing 1 cup of flour, 1 cup of sugar, 1 T. baking powder, 1 t. salt, mixing in 1 lightly beaten egg. Then, I sprinkle this on top of the peaches, and top it with 1 stick of melted butter. Bake at 350 for about an hour or until the crust is golden. So easy, with ingredients that you normally have in your pantry. : )

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