The EASIEST Peach Cobbler

 

I’m not exagerrating when I say this is the easiest peach cobbler recipe.  I have to make this at least once every year.  It hit me this past week that with August behind us, I almost missed the season to get sweet, soft peaches!  I managed to squeeze this in before the opportunity passed me by.  Peach cobbler has always been associated with the end of summer for me, and the recent fall breeze hitting East Tennessee made this a perfect midweek desert to welcome the cooler weather.

I have to give credit to my mother for this one.  She passed this recipe on to me after I moved out, and I’ve not found anything better.  Why spend more time, work with more ingredients, and make a bigger mess when this simple, quick recipe tastes better?

This cobbler only requires FIVE ingredients.  Five.  That’s it.  And you probably already have everything except the peaches.  That being said, I have added a couple extra ingredients this time around for flavor that make it sweeter.  We are at the tail end of peach season, after all.  BUT if your fruit is already sweet or if you just don’t feel like pulling anything else out of your pantry, it will be just as great with only the five.  I love this recipe partly because of its versatility. Keep it basic… delicious.  Dress it up… delicious.

The EASIEST Peach Cobbler

Ingredients:

You will need:
*1 cup self-rising flour
*1 cup of sugar
*1 stick of butter, melted
*1 cup of milk
*6-8 peaches, skin off and sliced
I am adding:
*Cinnamon, enough to sprinkle
*Sugar, enough to sprinkle
*Honey, approximately 2 tbsps

Cooking directions:

1. Preheat oven to 350 degrees.
2. Cover the bottom of 9×13 inch baking dish (glass or ceramic work fine) with peach slices.
3. Sprinkle fruit with cinnamon and sugar, then drizzle with honey.  (If you are not adding these ingredients, skip to next step)
4.. Mix together flour, sugar, butter, and milk until combined.  Pour over peaches.
5. Bake at 350 degrees for 25-30 minutes, or until the top is golden brown and cake is cooked through.

SO EASY!

Variations:  You can use any fruit with this.  I personally like to use blackberries from time to time.  You could also stick some pads of butter on top of the cake for the last 5-8 minutes, sprinkle the top with cinnamon, drizzle a little bit of honey over it before serving… oh, and of course add vanilla bean ice cream!!  I’m already abusing my diet a little by making this, so I skipped the ice cream this time around.  Whipped cream would also be tasty.  Give it some crunch by adding a layer of chopped pecans or walnuts to the top before baking. Adding 1 tsp of vanilla to the mixture would change it up, too.

Let me know your preference on this recipe.  Did you keep it basic or add some flare?  Let me know!

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