Simple Peach Cobbler Using Canned Peaches Baked In 10” skillet

This simple peach cobbler uses canned peaches and is baked in a 10" cast iron skillet. (Or you can use a 9x13 pan if you wish.) Delicious & simple yet company worthy! #TexasHomesteader

Course Dessert

Cuisine American

Keyword canned peaches, cast iron, cobbler, comfort food, dessert, peach cobbler

Prep Time 5 minutes

Cook Time 1 hour

Servings 6 people

Author Texas Homesteader

Ingredients

Ingredients:

2 15-oz can Sliced Peaches, 1 drained, 1 undrained
1 cup Self-rising flour or 1 cup all-purpose flour + 1.5 tsp baking powder + ¼ tsp salt
3/4 cup Granulated sugar
1 cup Milk
1/3 cup Butter, room temp (2.7 oz)
1/8 tsp Vanilla extract
2 Tablespoons butter, optional to melt in pan

Instructions

Preheat oven to 350 degrees F.
If using, melt 2 Tablespoons of butter in 10” deep-side cast-iron skillet (use a baking sheet underneath skillet in case it bubbles over. Mine didn't bubble over, but it was full!)
In a medium bowl, mix 3/4 cup sugar, 1/8 tsp vanilla extract and 1/3 cup butter and mix until thoroughly blended.
Add 1 cup self-rising flour & 1 cup milk. Mix just until blended.
Take the hot skillet out of the oven and pour batter mixture evenly over bottom of pan.
Gently pour juice of undrained can of peaches evenly over batter. Do not stir. Spoon sliced peaches evenly on top. Again, do not stir. The batter will rise to the top as it bakes to make the cobbler topping.
Drain away juice of 2nd can of peaches, chop drained peaches lightly and spoon chopped peaches evenly over batter. Do not stir!
Bake for 1 hour or until top is golden brown.

Recipe Notes

NOTES

If you prefer to use fresh peaches, substitute the canned peaches in step 4 with this boiled peach mixture:

Combine 4 cups of freshly peeled & sliced peaches, 2 cups of sugar and 2 Tablespoons of lemon juice into a saucepan. Then bring the mixture to a boil over high heat, stirring gently to keep from burning. Now your peaches are ready to use in this recipe