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Pantry Peach Cobbler

Serves: 6 to 8
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8 tablespoons (1 stick) unsalted butter
1 (29-ounce) can peaches in juice
1 cup sugar, plus more for sprinkling
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk


Heat the oven to 350 degrees. Place the butter in an 8-inch square baking dish. Place in the oven to melt while the oven is heating.

Meanwhile, drain the peaches though a strainer set over a medium bowl. Discard half of the juice from the can, reserving the peaches and the remaining juice. In a medium bowl, whisk together the sugar, flour, baking powder and salt. Whisk in the milk to form a smooth batter. 

Carefully remove the hot baking dish from the oven. Pour the batter into the butter in the dish, allowing the butter to lop over the sides of the batter. Pour the peaches and their remaining juices evenly over the batter; do not stir. Bake until deeply golden brown, 30 to 35 minutes. Transfer the baking dish to a wire rack and sprinkle a little sugar over the top of the cobbler. Let cool for at least 10 minutes and serve.

Photo: Kate Williams

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