Keto Diet
Easy Peach Cobbler is made with only four ingredients. This is the summer dessert you need to make! Sweet peaches with a crunchy topping. This will become you favorite peach recipe. Serve with a scoop of ice cream.
EASY PEACH COBBLER RECIPE
Peaches and I have a bad history. I won’t go into too much detail but our relationship has been rocky with a long road of making up to do.
Then there’s my husband who says every time he eats peach cobbler he wishes it was apple cobbler. Another hater.
Needless to say this easy peach cobbler had a whole lot to prove.
But I’m The Girl Who Ate Everything, so no food is off limits…no calories left unexplored.
4-INGREDIENT PEACH COBBLER
The best part is that there are only four ingredients in this cobbler. This is the easiest cobbler you will ever make with simple ingredients.
Here’s what happened: A little bit of the flour mixture is sprinkled on the bottom of the pan and mixes with the juices of the canned peaches while cooking making it thick.
CANNED PEACHES VS FRESH
The great thing about using cans of peaches is that you can make it anytime of year and not just during peach season. Of course you could use fresh fruit. There’s nothing like juicy peaches in a fresh peach cobbler.
The crust is the perfect combo of light with a slight crispness on top. It’s not a biscuit topping that some cobblers have.
You might be worried it’s too wet when you stick it in the oven but after it bakes and has rested for a couple of minutes, it is perfect. If you like yours on the drier side just don’t add all of the liquid from the peaches.
Some people use a cake mix. I’ve absolutely have done that before but this cobbler topping is so easy and tastes more homemade.
SELF-RISING FLOUR SUBSTITUTE
If you don’t keep self-rising flour on hand, make your own.
For every 1 cup self-rising flour needed, mix together: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
WANT TO USE FRESH PEACHES?
When using fresh ripe peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate peach slices for 2 to 3 hours before using and they will make their own syrup with their peach juice.
TIPS:
- You can double this in a 9×13 baking dish.
- This is on the sweet side so you could cut the amount of sugar if you like.
OTHER FRUIT RECIPES
Yield: 8 servings
This easy peach cobbler is a dump and go recipe, perfect because you can keep the ingredients on hand for a quick dessert.
-
1
cup
self-rising flour
(see Note for substitution) -
3/4
cup
granulated sugar
(plus 2 additional Tablespoons for topping) -
1/2
cup
divided (and melted separately) -
1
(29 ounce)
can sliced peaches in heavy syrup, undrained
-
Preheat the oven to 350 degrees.
-
In a medium-size mixing bowl coarsely mix the flour, 3/4 cup of the sugar, and 1/4 cup melted butter together. You can add a dash of cinnamon here if you want too.
-
Sprinkle about one-third of the flour mixture on the bottom of an 9×9 baking dish. The flour mixture will slightly mix with the syrup of the peaches while baking and thicken it up a bit.
-
Add the peaches with their juice to the dish. If you like your cobbler on the dry side don’t add all of the liquid.
-
Sprinkle the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar. Drizzle with the remaining 1/4 cup of melted butter.There will be a lot of liquid and it will look wet. Don’t worry, the flour mixture will soak up the liquid.
-
Bake for 40-45 minutes or until the top is golden brown and bubbly. Let cobbler sit for at least 5 minutes before serving.
-
Serve with a scoop of vanilla ice cream.
-
This can easily be doubled in a 9×13 baking dish.
Self-Rising Flour Substitute: If you don’t keep self-rising flour on hand, make your own.
For every 1 cup of self-rising flour needed mix together: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Want to use fresh peaches?: When using fresh peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate them for 2 to 3 hours before using and they will make their own syrup.
