Pantry Peach Cobbler

Southern Kitchen

Serves: 6 to 8

Hands On Time: 10 minutes

Total Time: 1 hour and 0 minutes


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.

About the recipe

This batter-based peach cobbler recipe came from reader Liz Daney, and it makes for a prime wintertime dessert. Yep, peaches in the winter. When you use drained canned peaches, you end up with a sweet, almost custardy center, and golden-brown, caramelized edges. This cobbler is great served warm or at room temperature. Top it with vanilla ice cream for a real treat. You can also mix in additional fruit, such as fresh or frozen and thawed blueberries, if you’d like.