Old School Southern Peach Cobbler

March is my late father’s birthday month, and while he would eat cake, his favorite was always cobbler, and peach cobbler, more specifically. While March is just on the cusp of the start of peach season, this recipe is great with canned or frozen peaches as well, and incredibly easy as well. So, whatever you’re celebrating, there’s no excuse for not making this one!

Old School Southern Peach Cobbler

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Course: Desserts

Ingredients Method Notes

Ingredients

  

• 1 cup self-rising flour
• 3/4 cup granulated sugar (plus 2 additional tablespoons for topping)
• 1/2 cup butter divided (and melted separately)
• 1 cup milk
• 1 29 ounce can sliced peaches in heavy syrup, undrained
• ~or~
• 3 cups sliced fresh peaches
• 1 tsp lemon juice {Mix these together and set for 30 minutes}
• 1/2 cup sugar
• 1/4 tsp cinnamon optional

Method

 

1. Preheat oven to 350.
2. Mix self-rising flour, sugar, and milk together in a bowl until well combined with no lumps.
3. Pour melted butter into a 9×9 baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top.
4. Carefully pour peaches and syrup into the pan. Use a spatula to spread peaches evenly around the pan.
5. Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes.
6. Cool for 10 minutes or so before serving.

Notes

Always better with vanilla ice cream (isn’t everything?)

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