Easy Peach Cobbler
A simple, aromatic peach cobbler that comes together in minutes and is best served warm with a scoop of vanilla ice cream.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings6
This peach cobbler is the kind of dessert that feels like a warm hug. With a soft, cake-like base that forms around sweet canned peaches, it's incredibly easy to throw together—no mixing bowls full of complicated steps.
The magic happens in the oven: melted butter, a simple batter, and juicy peaches come together to create a golden, slightly crisp top and a tender, almost pudding-like bottom. Serve it straight from the pan, still warm, with a scoop of vanilla ice cream for the perfect contrast of hot and cold.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 340°F. Drain the canned peaches well and cut them into slices or chunks if they are whole.
- In a small bowl, mix the 4 tablespoons of sugar with the cinnamon and set aside.
- In a separate bowl, whisk together the flour, the 220 g of sugar, and the milk until smooth and lump-free.
- Place the butter in a 25 cm (10-inch) round baking dish or pie plate. Put it in the oven just until the butter melts, about 2–3 minutes.
- Carefully remove the hot dish from the oven. Pour the flour-sugar-milk mixture directly over the melted butter. Do not stir.
- Arrange the drained peach pieces evenly over the batter. Do not stir.
- Sprinkle the cinnamon-sugar mixture all over the top of the peaches.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown and the edges are bubbly.
- Let the cobbler cool for about 5 minutes. Serve warm, spooning it into bowls and topping each portion with a scoop of vanilla ice cream.
💡 Tips
- For extra flavor, add a pinch of nutmeg or a splash of vanilla extract to the batter.
- If you prefer a less sweet dessert, reduce the sugar in the batter to 180 g.
- You can use fresh peaches (peeled and sliced) instead of canned; toss them with 1–2 tablespoons of sugar before adding.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου