Betty’s Peach Cobbler
The topping bakes golden while peaches bubble beneath it in their own sweet syrup. Spoon through both layers while warm, when the crust has started soaking up the fruit juices.
Recipe link
Prep time10 min
Cook time35 min
Total time1 hr
- Course
- Dessert
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 270
Ingredients
Peach Filling
- 2 ¼ cups sliced peaches — from one 29-ounce can, drained — reserve 1 cup juice
- ⅓ cup granulated sugar
- 2 tablespoons original pancake and baking mix
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter — cut into small pieces
Cobbler Topping
- 2 cups original pancake and baking mix
- ¼ cup granulated sugar
- 2 egg — beaten
- 1 cup milk
- ⅓ cup butter — melted and cooled slightly
Instructions
- Prepare the Oven and Dish: Position a rack in the center of the oven and preheat to 425°F. Lightly grease a 2-quart baking dish, approximately 10x6x2 inches, and set it on a rimmed baking sheet.
- Make the Peach Sauce: Whisk the sugar and pancake and baking mix together in a medium saucepan. Gradually whisk in the reserved peach juice. Cook over medium-low heat, stirring constantly, for 3–5 minutes, until the sauce reaches a gentle simmer and thickens enough to coat the spoon.⅓ cup sugar, 2 tbsp pancake and baking mix, 1 cup peach juice
- Build the Fruit Layer: Arrange the drained peach slices evenly in the prepared baking dish. Sprinkle with lemon juice, pour the warm peach sauce over the peaches, and dot the surface with the pieces of butter.2 ¼ cups peaches, 1 tbsp lemon juice, 2 tbsp butter
- Make the Cobbler Topping: In a mixing bowl, whisk together the pancake and baking mix and sugar. Stir in the beaten eggs and milk until mostly smooth, then stir in the melted butter just until combined. The batter should be soft and spoonable, with no dry pockets.2 cups pancake and baking mix, ¼ cup sugar, 2 eggs, 1 cup milk, ⅓ cup melted butter
- Top the Cobbler: Drop the batter in evenly spaced spoonfuls over the peach filling, leaving small gaps between the portions.cobbler batter
- Bake: Bake for 25–35 minutes, checking at 25 minutes, until the topping is deeply golden brown, the peach filling bubbles through several gaps near the center, and a tester inserted into a center portion of topping comes out without wet batter.
- Serve: Let the cobbler rest uncovered for 15 minutes before serving warm.
Notes
- Peaches: This version is written for canned peaches because the reserved juice is used in the sauce. A fresh-peach version requires a separately tested liquid adjustment.
- Pancake Mix: Use the same original pancake and baking mix in both the filling and topping. Do not use a complete just-add-water pancake mix.
- Batter: Stir only until combined. The batter should be soft and spoonable rather than thin and freely pourable.
- Resting: Let the cobbler stand uncovered for 15 minutes so the peach sauce settles and thickens slightly before serving.
- Storage and Reheating: Refrigerate leftovers within 2 hours and keep covered for up to 4 days. Reheat individual servings until hot.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream; Russian Spiced Tea makes a good drink alongside.
Nutrition (Approximate Per Serving)
Yield
9 servings — Serving size: About 1 square
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 270
- Carbohydrates
- 35.5 g
- Protein
- 5 g
- Fat
- 12 g
- Saturated Fat
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 340 mg
- Fiber
- 0.8 g
- Total Sugars
- 19 g
Equipment
- 2-quart baking dish (Approximately 10x6x2 inches.)
- Rimmed baking sheet
- Medium saucepan
- Mixing bowl
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons