Southern Peach Cobbler

Southern Peach Cobbler

This recipe for easy peach cobbler comes from the south where desserts are rich in taste and just taste fantastic. Because this recipe is made with canned peaches, it can be made any time of the year which makes this recipe a year-round favorite.


Hey, did you enjoy this tasty recipe of peach cobbler? Then check out our collection of 30 "Peachy" Peach Cobbler Recipes for more.

Cooking Time45 min


  • 1 large can Delmonte sliced peaches in heavy syrup
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 2 to 1/2 tablespoons stick margerine or butter


  1. Preheat oven to 375 to 400 degrees depending on oven.
  2. Whisk the self-rising flour, sugar and milk until blended, mixture will be runny.
  3. Melt butter or margerine in 8 x 8 x 2" pan (optional - or spray pan with Pam, or like product).
  4. Pour peaches and syrup in pan, pour 'topping' mixture over peaches and juice in sort of a zig-zag pattern (it will spread somewhat during baking)
  5. Bake for 35 - 45 minutes I sprinkle the top with a couple pinches of sugar when I take it out of the oven.

(I've never had it run over.  Although it lookes like it will, don't reduce the juice as this will make cobbler dry.)

Variation: Use with cherry, blueberry and other fruits.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I think this recipe sounds amazing. Yes, I should probably make peach cobbler with fresh peaches, but this is so easy! I'm looking at the other reviews and see that it is easy and delicious, so it's a plan for next weekend. I like the idea of sprinkling a bit of cinnamon on it when it's warm out of the oven.

I love this recipe. I have made it probably ten to fifteen times since I found it. It is so easy and so very good. And simple. I don't even need the recipe anymore. I just remember one one and one. It takes only a minute of two to get it into the oven and then...heaven.

I have used this easy recipe for years..I always have to double it(using 9x13 pan) and use 3/4 stick of butter.Always rave reviews w/no leftovers. I also sprinkle a little cinnamon w/sugar when removing from oven..Yummy!

During the peach season, I would agree with claudiam 3621538 to use fresh peaches, but during the Winter months (or off season) you just can't buty good peaches, so that is the one time of year, I will agree to canned peaches. The only other choice is peaches that you have frozen yourself...won't taste as good as fresh, but probably better than canned....

Not sure about the amount of butter. Is that 2 to 2 and 1/2 tablespoons of butter?

you don't use canned anything if you are making a REAL southern dish....


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Pies"

Close Window