Canned Peach Cobbler
Canned peaches poured over a simple batter and baked until golden. A 1950s church supper classic that looks like you fussed over it.
Total: 60 min
Ingredients
- •1 can (29 oz) canned peaches, undrained
- •1 cup all-purpose flour
- •1 cup granulated sugar
- •1 tbsp baking powder
- •3/4 cup water
- •2 tbsp powdered milk
- •4 tbsp butter, melted
- •Pinch of salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Melt the butter and pour it into a 9x9 baking dish or cast-iron skillet, swirling to coat the bottom.
- 3
In a bowl, whisk together the flour, sugar, baking powder, powdered milk, and salt.
- 4
Add the water and stir until just combined. The batter will be thin — that is correct.
- 5
Pour the batter over the melted butter in the pan. Do not stir.
- 6
Spoon the peaches and their syrup over the top of the batter. Do not stir.
- 7
Bake for 45–50 minutes until the top is golden brown and the batter has risen up around the peaches.
- 8
Let cool for 10 minutes before serving.
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