Every season is cobbler season in our household. My mother-in-law shared her trusty cobbler recipe with me over 25 years ago, and it remains a family favorite. Cobbler preparation is low-key enough to accommodate help from young children, so it is easy to have your kids join you in the kitchen for this recipe. It is simple, reliable, and versatile. Peaches may be considered a standard filling for this sweet treat, but our family enjoys a variety of fruit and berry-filled cobblers. Fresh, frozen, and canned fruit all work well as a base for this cobbler.
I discovered our favorite cobbler-filling combination somewhat accidentally when I once added a few handfuls of frozen blueberries to the peaches.
Fruit cobbler is delicious as a breakfast indulgence, but it is my go-to as a bake-ahead dessert option. And when you top your serving with a scoop of vanilla ice cream, you really cannot miss with this cobbler! I hope you enjoy sharing this sweet dish with your family and friends.
- 1 29-ounce can peaches, drained OR 5-6 fresh, sliced peaches
- 1/4 t. cinnamon
- 2 tsp. lemon juice
- 3 T. butter
- 1+1/4 c. sugar (divided)
- 1 c. flour
- 1/2 t. salt
- 1 t. baking powder
- 1/2 c. milk
- 1 T. cornstarch
- 1 c. hot water
- Preheat oven to 350 degrees.
- Pour peaches into buttered 9x9 pan.
- Sprinkle cinnamon and squeeze lemon juice over peaches.
- In a medium bowl, cream butter with 3/4 c. sugar.
- Add flour, salt, baking powder, and milk. Mix.
- Pour batter over peaches.
- In a small bowl, mix 1/2 c. sugar with cornstarch, and sprinkle over batter.
- Pour water over all.
- Bake 1 hour.