by Texas Homesteader ~ 

Peach cobbler is one of my favorite dessert recipes. This simple peach cobbler recipe uses canned peaches and is baked in a 10″ cast iron skillet. Quick enough to bake on a random weeknight yet special enough for company.  

Raise your hand if you love peach cobbler. (me, jumping up & down raising hand!!) Check out this easy recipe, y’all.

Can You Make Peach Cobbler With Canned Peaches?

You bet you can! My peach cobbler is made with canned peaches and baked in a 10” cast-iron skillet. 

I love baking cobblers in cast iron. It just seems to add a little sumpin’ to the presentation. Plus the buttery crust seems to get just a little more crispy right at the edges in cast iron. And c’mon, I love my cast iron cookware!

This easy peach cobbler recipe uses canned peaches so you can whip it up any time of the year. But when it’s peach season you can use fresh peaches instead. Both options are included in this recipe.

How Many Fresh Peaches In A Can Of Peaches?

If you’re using fresh peaches, it’s helpful to know that two medium peaches equals about a cup of sliced peaches.

And a 16-oz can of peaches yields about 2 cups of peaches.

So if you’re using fresh peaches for this recipe you’ll want to set aside 7-8 peaches for the two cans of peaches called for in this recipe (depending upon how large your peaches are, and how peachy you want your cobbler!) 

If Using Fresh Peaches For This Peach Cobbler:

4 cups freshly peeled & sliced peaches

2 cups sugar

2 Tablespoons lemon juice

Place into a saucepan & heat the mixture gently. The peaches will release their juice and help dissolve the sugar. When the sugar is dissolved, turn off the heat. Now your peaches are ready to use in this recipe

But if it’s not peach season and you’re in the mood for homemade peach cobbler, don’t worry. This recipe uses a couple of 16-oz cans of sliced peaches as well. It’s super easy too.

Homemade Peach Cobbler Ingredients

First I bring out my simple homemade peach cobbler ingredients:

• • • Two 15-oz cans of sliced peaches. (one drained, one undrained)

    • Self-rising flour

    • Granulated sugar

    • Room-temperature butter

    • Milk

    • Vanilla extract

BAKER’S NOTE: I’ve made this cobbler with only 1 can of peaches, but to me there was not enough peach in the cobbler that way.

I use TWO cans of peaches – one drained & the other undrained. 

While I’m preheating the oven I like to add my 10” deep-side cast iron skillet to the oven too.

That way my skillet is heated at the same time. To me, preheating the skillet jump-starts that crispy edge delightfulness I spoke of earlier.

Can You Make Self-Rising Flour From All-Purpose Flour?

You sure can. In this recipe using self-rising flour instead of all purpose flour is important, y’all.

Self-rising flour helps the batter to magically turn into that fluffy buttery top crust you’ll love. Using all-purpose flour here will not yield the same results. (ask me how I know. Eh hemmmm…)

So if you don’t have self-rising flour, don’t worry. You can easily Make Self-Rising Flour Using All-Purpose Flour. 

Just measure 1 cup all-purpose flour and add 1.5 tsp baking powder and 1/4 tsp salt. BOOM! Self-Rising Flour!

Making Homemade Peach Cobbler Crust

Now that all my ingredients are ready and the oven is preheating, I get to mixing up my cobbler batter.

Cream the sugar, softened butter & of vanilla extract.

Add milk & flour and mix just until combined.

Now my oven is preheated & my cast iron skillet is good & hot. I carefully remove the skillet from the oven and run a stick of butter along the hot interior of the skillet. The butter sizzles and coats the surface, pooling in the bottom of the skillet.

How To Layer Homemade Peach Cobbler Ingredients

Now I pour my batter into the bottom of the hot skillet. I use a spatula to make sure to scrape every bit of this buttery sweet deliciousness from the mixing bowl and spread it evenly on the bottom of the skillet.

Then I open the first can of peaches and carefully pour the juice over the top of the batter. DON’T STIR, you just want to pour it semi-evenly over the surface. I’ll then spoon the sliced peaches evenly over the batter. Again, DON’T STIR!

I drain the second can of peaches because although I want lots of peachiness in this cobbler, I don’t feel the recipe needs more juice.

And for the second can of drained peaches I’ll also lightly chop them. By doing this I’m able to spoon the peaches more evenly over the surface of the batter, filling in any less-peachy spaces. 

I want to get plenty of peach flavor with every bite, y’all. Again, DON’T STIR. You just want to layer these ingredients.

Cinnamon/Sugar Topping Option

Sometimes I’ll mix up a little sugar/cinnamon to sprinkle on the top. I’ll use a couple of tablespoons of granulated sugar to about a teaspoon of cinnamon, blend it well and sprinkle evenly over the whole shebangie.

But you have to be careful here, too much cinnamon flavor can easily overpower the delightful peach flavor you’re after. So more times than not, I skip the cinnamon/sugar topping.

Baking Homemade Peach Cobbler

Now I slide that cast-iron skillet filled with all that peachy goodness into the preheated oven. Here’s where the magic happens, y’all!

The dough on bottom will rise as it bakes, covering the cobbler. In about an hour the crust is light, fluffy and golden brown. 

I prefer to bring the skillet out and allow it to sit on the counter for about 5 minutes before digging in. Then I spoon hearty servings into pretty vintage dessert bowls and serve my homemade peach cobbler warm.

Some people like to add vanilla ice cream or whipped cream to the top. Whatever your preference, enjoy!                    

Did you make this Peach Cobbler? Please rate the recipe in your comment below!

~TxH~

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